Lunche for 8

Roasted Vegetable Salad

Name: Roasted Vegetable Salad
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 lb brussels sprouts; 1 large carrot; 1/2 lb sweet potatoes; 1 red onion; 1 large beet; 3 tbsp extra-virgin olive oil; 1 tsp kosher salt; 2 bunches italian kale; 1/3 cup salted; 1/3 cup chopped toasted hazelnuts; 4 oz goat cheese; 1/4 cup mayonnaise; 1/4 cup extra-virgin olive oil; 1/4 cup maple syrup; 1 tbsp stone-ground mustard; 1 tbsp apple cider vinegar; 1 tsp sea salt; 1/4 tsp freshly cracked black pepper

Roasted vegetables join chopped kale, goat cheese, and hazelnuts with a sweet mustard dressing.

Typical price

$8.20for 4 servings

$2.05 per serving$8.20 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: themodernproper.com

45 minstart to table
Mediumdifficulty
8servings as written
$$typical cost tier

American Vegetarian Gluten-free Budget Lunches Side dishes Sheet pan Cold-weather comfort Winter Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Brussels sprouts$3.49/lb typical	0.5 lb	$1.75Typical price
Carrots$1.09/lb typical	0.2 lb	$0.21Typical price
Sweet potatoes$1.29/lb typical	0.5 lb	$0.65Typical price
Red onions$1.49/lb typical	1 lb	$1.49Typical price
Beets$1.99/lb typical	0.3 lb	$0.62Typical price
Kale$2.49 each typical	2	$4.98Typical price
Nuts and seeds$0.70/oz typical	1.5 oz	$1.05Typical price
Feta or goat cheese$0.70/oz typical	4 oz	$2.80Typical price
Total for the servings shown		$16.40

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperMustard, mayo, ketchupHoney or maple syrupDried herbs, spices and seasoning blendsVinegar

Not included in the cost.

Ingredients

1/2 lb brussels sprouts
1 large carrot
1/2 lb sweet potatoes
1 red onion
1 large beet
3 tbsp extra-virgin olive oil
1 tsp kosher salt
2 bunches italian kale
1/3 cup salted
1/3 cup chopped toasted hazelnuts
4 oz goat cheese
1/4 cup mayonnaise
1/4 cup extra-virgin olive oil
1/4 cup maple syrup
1 tbsp stone-ground mustard
1 tbsp apple cider vinegar
1 tsp sea salt
1/4 tsp freshly cracked black pepper

Steps

Heat the oven to 425 F and line a large sheet pan with oil.
Toss the Brussels sprouts, carrot, sweet potatoes, red onion, and beet with 3 tablespoons olive oil and salt.
Roast the vegetables for 25 minutes, stirring halfway through.
Whisk the mayonnaise, remaining olive oil, maple syrup, mustard, vinegar, salt, and pepper in a small bowl.
Massage the chopped kale with the dressing for 2 minutes.
Toss the warm vegetables with the kale, hazelnuts, and goat cheese.