Kale and Roasted Veggie Salad

Why You’ll Love This Recipe

This salad offers a delicious balance of tender roasted veggies and the slightly chewy, nutrient-rich kale. Roasting vegetables brings out their natural sweetness and depth, while the kale adds a refreshing, earthy contrast. It’s versatile, easy to make ahead, and can be customized with your favorite veggies, dressings, and toppings.

Ingredients

• 1 bunch kale, stems removed and leaves chopped

• 2 cups assorted vegetables for roasting (such as sweet potatoes, carrots, bell peppers, zucchini)

• 2 tablespoons olive oil, divided

• Salt and freshly ground black pepper, to taste

• 1/4 cup toasted nuts or seeds (almonds, pumpkin seeds, walnuts)

• 1/4 cup dried cranberries or raisins (optional)

For the Dressing:

• 3 tablespoons olive oil

• 1 tablespoon apple cider vinegar or lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon maple syrup or honey

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 425°F (220°C).

2. Toss the chopped vegetables with 1 tablespoon olive oil, salt, and pepper.

3. Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and caramelized, stirring halfway through.

4. Meanwhile, massage kale with remaining olive oil and a pinch of salt for 2-3 minutes until softened.

5. In a small bowl, whisk together dressing ingredients until emulsified.

6. In a large bowl, combine the massaged kale, roasted vegetables, toasted nuts or seeds, and dried cranberries if using.

7. Drizzle with dressing and toss gently to coat evenly.

8. Serve immediately or refrigerate for up to 2 days.

Servings and timing

This recipe serves 4 people. Preparation takes about 15 minutes, roasting time is 20-25 minutes, totaling around 40 minutes.

Variations

• Add cooked quinoa or farro for a grain boost.

• Use different greens like spinach or chard instead of kale.

• Toss in feta or goat cheese for creaminess.

• Swap nuts for seeds like sunflower or hemp seeds for variety.

• Add roasted chickpeas for extra protein and crunch.

Storage/Reheating

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Best enjoyed cold or at room temperature; avoid reheating to maintain texture.

FAQs

Can I use pre-washed kale?

Yes, but still massage the kale to soften it before using.

What vegetables work best for roasting?

Root vegetables, bell peppers, zucchini, and Brussels sprouts roast well.

Can I make the dressing ahead?

Yes, prepare and store dressing in the refrigerator for up to a week.

How do I keep kale from being bitter?

Massaging kale with olive oil and salt softens the leaves and reduces bitterness.

Can I add protein?

Yes, grilled chicken, tofu, or beans complement the salad nicely.

Is this salad vegan?

Yes, it’s naturally vegan unless you add cheese.

Can I use frozen vegetables?

Fresh vegetables roast best, but thawed frozen veggies can be used with adjusted cooking time.

How do I store leftovers?

Keep in an airtight container in the fridge and consume within 2 days.

Can I pack this salad for lunch?

Yes, keep dressing separate until ready to eat.

What nuts are best for this salad?

Almonds, walnuts, and pecans all add great flavor and crunch.

Conclusion

Kale and Roasted Veggie Salad is a wholesome, flavorful, and satisfying dish that combines nutrient-rich greens with sweet, caramelized vegetables. Easy to prepare and customizable, it’s a versatile recipe perfect for healthy meals that don’t compromise on taste or texture. Whether as a main or a side, this salad will quickly become a favorite.