Looking for a salad that’s both nutritious and satisfying? This Roasted Veggie and Kale Salad is my go-to recipe when I want something hearty yet healthy. The combination of perfectly roasted vegetables and crispy kale creates a warm, comforting dish that’s packed with flavor and nutrients. What I love most about this recipe is how the roasting process brings out the natural sweetness of the vegetables, while the kale adds a delightful crunch.
Ingredients
- 2 cups fresh kale, stems removed and roughly chopped
- 1 medium sweet potato, cubed
- 1 red bell pepper, chunked
- 1 small red onion, sliced
- 2 cups Brussels sprouts, halved
- 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 cup toasted pecans
- Salt and pepper to taste
- Optional: 1/4 cup crumbled goat cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss sweet potato, bell pepper, onion, and Brussels sprouts with 2 tablespoons olive oil, salt, and pepper in a large bowl.
- Spread vegetables evenly on the prepared baking sheet, ensuring they’re not overcrowded.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- While vegetables are roasting, massage kale with remaining olive oil in a large bowl until leaves are tender and slightly darkened.
- Whisk together balsamic vinegar and maple syrup in a small bowl.
- Once vegetables are done, let them cool for 5 minutes.
- Combine roasted vegetables with massaged kale, drizzle with balsamic-maple mixture, and top with toasted pecans and goat cheese if using.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 as a main dish, 6 as a side
Recipe Notes
For best results, keep these helpful tips in mind:
- Make sure your vegetables are cut into similarly sized pieces to ensure even roasting.
- Don’t skip massaging the kale – this crucial step helps break down the tough fibers and makes it more enjoyable to eat.
- The salad can be served warm or at room temperature, making it perfect for meal prep.
- Store leftover salad separately from the dressing and combine just before serving.
- To make this recipe vegan, simply omit the goat cheese or replace it with your favorite plant-based alternative.
- For extra protein, add chickpeas to the roasting pan in the last 10 minutes of cooking.
Roasted Veggie and Kale Salad
A hearty and healthy salad with perfectly roasted vegetables and crispy kale.
Ingredients
- 2 cups fresh kale stems removed and roughly chopped
- 1 medium sweet potato cubed
- 1 red bell pepper chunked
- 1 small red onion sliced
- 2 cups Brussels sprouts halved
- 3 tablespoons olive oil divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 cup toasted pecans
- Salt and pepper to taste
- Optional: 1/4 cup crumbled goat cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss sweet potato, bell pepper, onion, and Brussels sprouts with 2 tablespoons olive oil, salt, and pepper in a large bowl.
- Spread vegetables evenly on the prepared baking sheet, ensuring they're not overcrowded.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- While vegetables are roasting, massage kale with remaining olive oil in a large bowl until leaves are tender and slightly darkened.
- Whisk together balsamic vinegar and maple syrup in a small bowl.
- Once vegetables are done, let them cool for 5 minutes.
- Combine roasted vegetables with massaged kale, drizzle with balsamic-maple mixture, and top with toasted pecans and goat cheese if using.
