Name: Kale and Roasted Vegetable Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 bunch kale (stems removed, roughly chopped); 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots, diced); 1 cup cherry tomatoes (halved); 1 each avocado (diced); 3 tablespoons olive oil (extra virgin for best flavor); 1 tablespoon balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey or maple syrup (for sweetness) (Use maple syrup for a vegan option.); Salt and pepper, to taste

Spread the love

Jump to Recipe

There’s something magical about the way a bright, vibrant salad can transform a simple meal into something extraordinary. I first discovered the Kale and Roasted Vegetable Salad on a chilly evening during a family gathering. As the rich aromas of roasted vegetables filled the kitchen, I felt a comforting warmth lead me toward a dish that was not only healthy but also bursting with flavor. The mix of textures and colors was so enticing that I had to share it with everyone around the table. This salad has become a staple in our home, serving as a reminder that healthy eating doesn’t mean sacrificing taste. The kale, paired with the sweetness of roasted veggies, creates a nourishing experience that leaves everyone asking for seconds.

What Makes This Recipe Special

This Kale and Roasted Vegetable Salad stands out for several reasons. First, it comes together quickly, making it a great option for weeknight dinners or a lunch prep. Secondly, it’s packed with nutrients, offering a delightful way to meet your vegetable intake comfortably. This recipe is not just easy; it’s versatile and customizable to cater to various dietary preferences. Each ingredient plays a significant role, marrying the earthy flavors of kale with the sweetness of seasonal veggies. No wonder it has become a reader favorite!

Ingredients You’ll Need

For the Salad

1 bunch of kale (stems removed, roughly chopped)
2 cups of mixed vegetables (such as bell peppers, zucchini, and carrots, diced)
1 cup of cherry tomatoes (halved)
1 avocado (diced)

For the Dressing

3 tablespoons olive oil (extra virgin for best flavor)
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup (for sweetness)
Salt and pepper, to taste

Note: Fresh, seasonal vegetables work best for flavor and nutrients. You can substitute kale with spinach or arugula if desired.

How to make Kale and Roasted Vegetable Salad

Step 1: Preheat your oven to 425°F (220°C). This high temperature will help caramelize the vegetables.

Step 2: On a baking sheet, toss the mixed vegetables and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Make sure everything is evenly coated.

Step 3: Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly crispy on the edges. You’ll know they’re done when they have a nice golden color and smell heavenly.

Step 4: While the vegetables are roasting, prepare the dressing by whisking together the remaining olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper in a small bowl.

Step 5: In a large bowl, add the chopped kale. Pour half of the dressing over the kale and massage it into the leaves for 1-2 minutes (this softens the kale and enhances its flavor).

Step 6: Once the vegetables are done roasting, add them to the kale along with the diced avocado. Toss everything gently to combine.

Step 7: Drizzle with the remaining dressing, adjust seasonings to taste, and serve immediately for the best texture.

Cooking Tips & Substitutions

Massage the kale: This simple step enhances the flavor and makes the kale more palatable.
Roasting alternatives: Feel free to experiment with different vegetables such as sweet potatoes or Brussels sprouts.
Storage: If you have leftovers, store them in an airtight container for up to 2 days. However, be mindful that avocado might brown and kale will soften over time.
Vegan option: Use maple syrup instead of honey for a completely plant-based dressing.

How to Serve

This Kale and Roasted Vegetable Salad can stand alone as a light meal or be served alongside grilled chicken or fish for added protein. For a lovely presentation, serve it in a large bowl with the roasted vegetables artfully arranged on top. You might consider pairing it with a light white wine or sparkling water infused with lemon for a refreshing touch.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can roast the vegetables and pre-make the dressing a day prior. Just combine everything right before serving.

Can I freeze the leftovers?

It’s not recommended, as the texture of the kale and other ingredients might become unappetizing when thawed.

What can I use instead of kale?

Spinach, arugula, or even mixed salad greens work well as substitutes.

How do I prevent the dish from becoming watery?

Make sure to roast your vegetables until they are adequately caramelized. This will enhance flavors and prevent excess moisture.

Can I make this vegetarian or dairy-free?

Yes, this salad is naturally vegetarian and dairy-free! Just ensure to use a honey substitute (like maple syrup) if you prefer to keep it vegan.

Conclusion

Creating the Kale and Roasted Vegetable Salad has become more than just a culinary experience; it’s a cherished family tradition. Each bite is filled with warmth, bringing us together around the table and nurturing our bodies with wholesome ingredients. I encourage you to try this recipe and share it with your loved ones. Your feedback and how you make this dish your own would mean the world to me!

“Absolutely loved this salad! The roasted vegetables brought a delightful texture and flavor, and my kids couldn’t get enough of it. Thank you for sharing such a delightful dish!”