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Kale Salad with Roasted Vegetables served in a bowl

Kale and Roasted Vegetable Salad

A vibrant kale salad loaded with roasted vegetables, perfect for a healthy meal that's bursting with flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 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)
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) Use maple syrup for a vegan option.
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). This high temperature will help caramelize the vegetables.
  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.
  3. Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly crispy on the edges.
  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.
  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.
  6. Once the vegetables are done roasting, add them to the kale along with the diced avocado. Toss everything gently to combine.
  7. Drizzle with the remaining dressing, adjust seasonings to taste, and serve immediately for the best texture.

Notes

Massage the kale for enhanced flavor. Experiment with different vegetables. Store leftovers in an airtight container for up to 2 days. Avocado may brown and kale will soften over time.