Kale and Roasted Vegetable Salad: The Amazing Ultimate Recipe You Need
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
– 4 cups kale, stems removed and leaves chopped
– 2 cups assorted vegetables (bell peppers, zucchini, carrots, etc.), diced
– 1 cup cherry tomatoes, halved
– 1 red onion, sliced
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– ¼ cup feta cheese, crumbled (optional)
– ¼ cup nuts (walnuts or almonds), chopped (optional)
– 2 tablespoons balsamic vinegar
– 1 tablespoon Dijon mustard
– 1 tablespoon honey or maple syrup
Instructions
Creating the Kale and Roasted Vegetable Salad is easy when you follow these steps:
1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Vegetables: In a large bowl, combine the diced vegetables and sliced red onion.
3. Season: Drizzle the olive oil over the vegetables. Sprinkle garlic powder, smoked paprika, salt, and pepper. Toss until well-coated.
4. Roast: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25 minutes, or until they are tender and slightly caramelized.
5. Prepare Kale: While the vegetables are roasting, place the chopped kale in a large bowl. Massage the kale for a few minutes to soften it.
6. Make Dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper.
7. Combine Ingredients: Once the vegetables are done roasting, add them to the bowl with kale. Pour the dressing over the warm salad and toss to combine.
8. Add Optional Toppings: If desired, sprinkle feta cheese and nuts over the top for added flavor and texture.
9. Serve: Enjoy your Kale and Roasted Vegetable Salad warm or at room temperature.
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Fat: 18g
- Protein: For a more substantial meal, consider adding grilled chicken, shrimp, or chickpeas to the salad.