Roasted Vegetable Kale Salad
This roasted vegetable kale salad is flexible, naturally vegetarian & vegan. Delicious with root veggies, carrots, quinoa, and a creamy Asian dressing!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: Serves 6-8. 1x
- Category: Soup & Salad
- Method: Oven Roast
- Cuisine: American
Ingredients
Scale
- 1–3 Tbsp olive oil
- 6–8 cups raw vegetables (your choice of carrots, broccoli, green beans, potatoes, sweet potatoes, beets, parsnips, turnips, etc.)
- 4 cups kale, washed and dried well
- ½ tsp salt
- ½ tsp pepper
- One batch of Sesame Ginger Dressing
Instructions
- Preheat the oven to 400F.
- Spread the raw vegetables (not the kale) on a baking sheet (I love this half sheet set) in a single layer. Drizzle with 1-2 Tbsp of olive oil and use your hands to mix up the vegetables so that they’re all coated with oil. Season with salt and pepper.
- Roast in the oven until they’re cooked through and charred, but not burned. This could be anywhere from 15 minutes to 45 minutes, depending on the vegetables you chose.
- Meanwhile, place the kale in a large bowl and drizzle 1-2 teaspoons of olive oil over the leaves. Use your hands to massage the oil into the kale for 2-3 minutes. Set aside until the vegetables have finished roasting.
- Make a batch of Sesame Ginger Dressing: Add ¼ cup almond butter, 3 Tbsp soy sauce, 2 Tbsp lime juice, 2 Tbsp sesame oil, 2 Tbsp maple syrup, 2 tsp granulated ginger, ¼ tsp red pepper flakes, and 1/8 tsp salt (optional), to a blender or food processor. Process for 30 seconds to one minute, until the sauce is smooth.
- When the vegetables are roasted, add them to the kale. Just before serving, drizzle the dressing over and toss the salad.
Find it online: https://dontwastethecrumbs.com/roasted-vegetable-kale-salad/
