Kale and Roasted Vegetable Salad (Print-Friendly Version)
Warm kale, caramelized vegetables, crunchy seeds, and a tangy dressing create a flavorful, hearty vegetarian dish.
# What You’ll Need to Make This:
→ Salad Base
01 -
4 cups kale, tough stems removed and leaves chopped
02 -
1 cup sweet potatoes, diced
03 -
1 cup Brussels sprouts, halved
04 -
1 cup carrots, sliced
05 -
0.25 cup red onion, sliced
→ Toppings
06 -
0.25 cup toasted pumpkin seeds
07 -
0.25 cup dried cranberries
→ Dressing
08 -
3 tablespoons olive oil
09 -
2 tablespoons balsamic vinegar
10 -
1 teaspoon Dijon mustard
11 -
1 teaspoon maple syrup
12 -
Salt, to taste
13 -
Black pepper, to taste
# How to Prepare:
01 -
Preheat oven to 200°C. Toss diced sweet potatoes, Brussels sprouts, sliced carrots, and red onion with a drizzle of olive oil, salt, and black pepper. Arrange in a single layer on a baking sheet. Roast for 20–25 minutes, stirring halfway, until tender and caramelized.
02 -
Place chopped kale in a large bowl. Drizzle with a small amount of olive oil and massage for 2–3 minutes until leaves soften and deepen in color.
03 -
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper until emulsified.
04 -
Combine massaged kale and roasted vegetables in a large bowl. Add toasted pumpkin seeds and dried cranberries. Drizzle with dressing and gently toss until evenly coated.
05 -
Serve immediately while vegetables are warm. Optionally garnish with crumbled cheese or avocado slices.
# Extra Tips:
01 -
For best results, combine and dress just before serving to maintain crispness and freshness.
02 -
Uniform vegetable cuts ensure even roasting and balanced flavor.
03 -
Massage kale thoroughly to break down its fibrous structure for a tender texture.
04 -
Easily customizable: switch roasted vegetables, add plant-based or animal protein, or vary the dressing.