Kale and Roasted Vegetable Salad

This kale and roasted vegetable salad is my favorite way to bring bold flavors and hearty textures together in one nutritious bowl. With tender roasted veggies, massaged kale, and a simple homemade dressing, it’s a salad that eats like a full meal. It’s warm, comforting, and loaded with color and flavor.

Why You’ll Love This Recipe

I love how this salad combines the richness of roasted vegetables with the earthy bite of kale. The roasting process brings out natural sweetness and caramelization in the veggies, while the kale holds up beautifully, even after sitting for a bit. It’s satisfying enough for a main dish and versatile enough to pair with just about anything. Plus, I can make it ahead and it only gets better with time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Kale, stems removed and leaves chopped

• Sweet potatoes or butternut squash, peeled and cubed

• Carrots, sliced

• Bell peppers, chopped

• Red onion, sliced

• Olive oil

• Garlic powder

• Salt

• Black pepper

• Lemon juice or balsamic vinegar

• Optional: chickpeas, goat cheese, sunflower seeds, or dried cranberries

Directions

1. I preheat my oven to 400°F (200°C).

2. I toss the sweet potatoes, carrots, bell peppers, and red onion with olive oil, garlic powder, salt, and pepper, then spread them on a baking sheet.

3. I roast the vegetables for 25–30 minutes, flipping halfway through, until they’re tender and golden brown.

4. While the veggies roast, I prepare the kale by massaging it with a bit of olive oil and lemon juice to soften it and mellow the flavor. I let it sit for about 10 minutes.

5. Once the vegetables are done, I let them cool slightly, then combine them with the kale in a large bowl.

6. I drizzle with a little more olive oil or balsamic vinegar and toss everything together.

7. I add any extras I’m craving—like chickpeas for protein or cranberries for sweetness—and serve.

Servings and timing

This recipe makes about 4 servings and takes roughly 40 minutes from start to finish—10 minutes of prep and 30 minutes for roasting.

Variations

I love switching up the vegetables based on what I have. Zucchini, Brussels sprouts, and cauliflower all roast beautifully. Sometimes I add quinoa or farro to turn it into a grain bowl, or I top it with a fried egg or grilled tofu. For added richness, I toss in goat cheese or a tahini dressing.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This salad holds up well, thanks to the sturdy kale. To reheat, I warm the roasted vegetables separately in the oven or microwave and mix them back into the salad, or I enjoy it cold straight from the fridge.

FAQs

Do I have to massage the kale?

Yes, I do—it makes a big difference. Massaging the kale breaks down the fibers, making it softer and easier to chew, and it brings out a milder flavor.

Can I use pre-cut or bagged kale?

Absolutely. I just make sure to remove any tough stems and give it a good rinse. Pre-cut kale works great in a pinch.

What dressing works best?

I like using a simple vinaigrette made with olive oil and lemon juice or balsamic vinegar. A tahini or mustard-based dressing also pairs nicely with the roasted vegetables.

Can I make this salad ahead of time?

Yes, I often prep it a day in advance. The flavors deepen as it sits, and the kale stays crisp. I just hold off on adding any cheese or nuts until right before serving.

Is this salad vegan?

It can be. As long as I skip the cheese or use a vegan alternative, everything else in the salad is plant-based.

Conclusion

This kale and roasted vegetable salad is one of those feel-good recipes I keep coming back to. It’s nourishing, colorful, and full of flavor from the very first bite. Whether I’m meal-prepping for the week or making a hearty side for dinner, this salad fits right in and always satisfies.

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