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Kale and Roasted Veggie Salad

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Kale and Roasted Veggie Salad is a vibrant, nutritious dish combining hearty kale with caramelized roasted vegetables, tossed in a tangy dressing and topped with nuts or seeds. It’s a flavorful, satisfying meal or side perfect for any occasion.

Ingredients

  1. 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

Instructions

Preheat oven to 425°F (220°C).

  1. Toss the chopped vegetables with 1 tablespoon olive oil, salt, and pepper.
  2. Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and caramelized, stirring halfway through.
  3. Meanwhile, massage kale with remaining olive oil and a pinch of salt for 2-3 minutes until softened.
  4. In a small bowl, whisk together dressing ingredients until emulsified.
  5. In a large bowl, combine massaged kale, roasted vegetables, toasted nuts or seeds, and dried cranberries if using.
  6. Drizzle with dressing and toss gently to coat evenly.
  7. Serve immediately or refrigerate for up to 2 days.

Notes

  1. Add cooked quinoa or farro for a grain boost.
  2. Use different greens like spinach or chard instead of kale.
  3. Toss in feta or goat cheese for creaminess.
  4. Swap nuts for seeds like sunflower or hemp seeds for variety.
  5. Add roasted chickpeas for extra protein and crunch.
  6. Store leftovers in an airtight container in the refrigerator for up to 2 days.
  7. Avoid reheating to maintain texture.

Nutrition

Find it online: https://thefamilycooking.com/kale-and-roasted-veggie-salad/