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Kale and Roasted Vegetable Salad

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A hearty and nutritious salad featuring massaged kale and a medley of roasted vegetables, perfect as a main or side dish. It’s colorful, flavorful, and satisfying.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 6 cups kale, stems removed and leaves chopped
  • 1 cup sweet potatoes or butternut squash, peeled and cubed
  • 1 cup carrots, sliced
  • 1 cup bell peppers, chopped
  • 1/2 red onion, sliced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice or balsamic vinegar
  • Optional: 1/2 cup chickpeas, 1/4 cup goat cheese, 2 tablespoons sunflower seeds, or 1/4 cup dried cranberries

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes, carrots, bell peppers, and red onion with 2 tablespoons olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
  3. Roast for 25–30 minutes, flipping halfway through, until tender and golden.
  4. Meanwhile, massage kale with 1 tablespoon olive oil and lemon juice or balsamic vinegar for about 1 minute. Let sit for 10 minutes.
  5. Allow roasted vegetables to cool slightly, then mix with the massaged kale in a large bowl.
  6. Drizzle with additional olive oil or vinegar as needed, toss well.
  7. Top with optional additions like chickpeas, cheese, seeds, or cranberries if desired. Serve warm or at room temperature.

Notes

  • Massage kale to soften and reduce bitterness.
  • Use any combination of seasonal vegetables for roasting.
  • Add grains like quinoa or farro for a more filling meal.
  • Store dressed salad in the fridge for up to 4 days; it holds up well.
  • Add cheese or seeds just before serving for best texture.

Nutrition

Find it online: https://elladishes.com/kale-and-roasted-vegetable-salad/