Can I make this a kale quinoa salad?

Of course! If you want to add some leftover quinoa to clean out the fridge or if you just need an excuse to make my One-Minute Instant Pot Quinoa , definitely add it in here. Those little nuggets of deliciousness will nestle themselves among the kale leaves nicely.

Can you eat cold roasted vegetables?

Yes. Whether you enjoy your roasted vegetable medley cold or hot is a matter of preference. Try both and see which way you like better!

How do you roast veggies so they are not mushy?

Make sure the sheet pan is not overcrowded (use 2 pans if you need to!) and set the oven temperature to at least 400 degrees. The high heat and the air circulating around the veggies will help them cook up crispy and perfectly caramelized on the outside.

Easy Roasted Veggie Salad with Kale | Flavorful & Flexible!

Roasted Vegetable Salad

This roasted vegetable kale salad is flexible, naturally vegetarian & vegan. Delicious with root veggies, carrots, quinoa and a creamy Asian dressing! :: DontWastetheCrumbs.com

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If you’ve never had a roasted veggie salad, you’re in for a treat! Root veggies, massaged kale, and a creamy sesame ginger dressing mix combine for a filling meal full of veggie goodness!

Author: Tiffany
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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

Sesame Ginger Dressing

¼ cup almond butter
3 Tbsp soy sauce (or coconut aminos)
2 Tbsp lime juice
2 Tbsp sesame oil
2 Tbsp maple syrup
2 tsp granulated ginger
¼ tsp red pepper flakes
⅛ tsp salt (optional)

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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 ⅛ 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.

Notes

Store the roasted vegetables, massaged kale, and dressing in separate airtight containers in the refrigerator for up to 5 days and toss just before serving. Or store the tossed salad for 1-2 days – it will get slightly softer but will still be delicious!

Nutrition

Calories: 1013

Find it online: https://dontwastethecrumbs.com/roasted-vegetable-kale-salad/