When the weather is still cool but spring veggies start popping up at markets, there’s no better dish to welcome the season than a Kale and Roasted Vegetable Salad. It’s the perfect combination of warm, hearty ingredients and nutrient-dense greens—ideal for a healthy lunch, light dinner, or even a holiday side dish. This salad is not just satisfying but also deeply flavorful, making it a wholesome favorite you’ll come back to again and again.
Why You’ll Love This Salad
- Warm & comforting – Roasted veggies bring a cozy touch to an otherwise fresh salad.
- Nutrient-rich – Kale is loaded with vitamins A, K, and C, and roasted veggies add fiber and antioxidants.
- Customizable – You can swap in any seasonal vegetables or add grains or protein to make it a full meal.
- Perfect for meal prep – Make ahead and enjoy all week long.
Ingredients You’ll Need
For the Salad:
- 1 bunch kale, stems removed and leaves chopped
- 2 cups sweet potatoes, cubed
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/4 tsp paprika (optional)
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup (or honey)
- Salt and pepper, to taste
Optional Toppings:
- Crumbled goat cheese or feta
- Toasted pumpkin seeds or walnuts
- Cooked quinoa or brown rice for extra heartiness.
How to Make It
- Preheat oven to 400°F (200°C).
- Prepare the vegetables: On a baking sheet, toss sweet potatoes, bell pepper, zucchini, onion, and cherry tomatoes with olive oil, salt, pepper, and paprika. Roast for 25–30 minutes or until tender and caramelized.
- Massage the kale: While veggies roast, place kale in a large bowl. Add a splash of olive oil and a pinch of salt. Massage the kale with your hands for 2–3 minutes until softened.
- Whisk the dressing: In a small bowl or jar, combine olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper. Mix until emulsified.
- Assemble the salad: Add the warm roasted vegetables to the bowl of kale. Pour the dressing over and toss well to combine.
- Top and serve: Add any optional toppings like cheese, seeds, or grains. Serve warm or at room temperature.
Serving Suggestions
- Serve as a main with grilled chicken or tofu.
- Pair with crusty whole-grain bread for a filling meal.
- Pack for lunch and enjoy warm or cold—it’s tasty either way!
Kale and Roasted Vegetable Salad: A Warm and Hearty Dish for Any Season
Ingredients
For the Salad:
-
2 cups sweet potatoes, cubed
-
1 red bell pepper, chopped
-
1 zucchini, sliced
-
1 red onion, sliced
-
1 cup cherry tomatoes
-
2 tbsp olive oil
-
Salt and pepper, to taste
-
1/4 tsp paprika (optional)
1 bunch kale, stems removed and leaves chopped
For the Dressing:
-
1 tbsp balsamic vinegar
-
1 tsp Dijon mustard
-
1 tsp maple syrup (or honey)
-
Salt and pepper, to taste
2 tbsp olive oil
Optional Toppings:
-
Toasted pumpkin seeds or walnuts
-
Cooked quinoa or brown rice for extra heartiness
Crumbled goat cheese or feta
Instructions
-
Preheat oven to 400°F (200°C).
-
Prepare the vegetables: On a baking sheet, toss sweet potatoes, bell pepper, zucchini, onion, and cherry tomatoes with olive oil, salt, pepper, and paprika. Roast for 25–30 minutes or until tender and caramelized.
-
Massage the kale: While veggies roast, place kale in a large bowl. Add a splash of olive oil and a pinch of salt. Massage the kale with your hands for 2–3 minutes until softened.
-
Whisk the dressing: In a small bowl or jar, combine olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper. Mix until emulsified.
-
Assemble the salad: Add the warm roasted vegetables to the bowl of kale. Pour the dressing over and toss well to combine.
-
Top and serve: Add any optional toppings like cheese, seeds, or grains. Serve warm or at room temperature.
FAQS
1. Can I make this salad ahead of time?
Absolutely! You can roast the veggies and massage the kale in advance. Store them separately in the fridge and combine with the dressing just before serving to keep everything fresh.
2. What kind of kale is best for this salad?
Curly kale and lacinato (dino) kale both work well. Lacinato kale has a slightly milder flavor and softer texture, which some people prefer for salads.
3. Can I use other vegetables instead?
Yes! Try roasting carrots, parsnips, beets, Brussels sprouts, or cauliflower. This salad is highly adaptable to what’s in season or what you have on hand.
4. Is this salad vegan?
It can be! Just skip the cheese or use a plant-based alternative. All other ingredients are naturally vegan.
5. How long will leftovers last?
Stored in an airtight container, this salad will keep for 3–4 days in the fridge. The kale holds up well even with dressing, unlike more delicate greens.
6. Can I add protein to make it a meal?
Definitely. Add grilled chicken, chickpeas, lentils, or tofu to make it more filling and protein-packed.
7. How do I make the kale less bitter?
Massaging the kale is key! Rubbing it with a little oil and salt breaks down the fibers, making it softer, sweeter, and more enjoyable raw.
8. Can I serve it cold?
Yes. While it’s delicious warm, it also works great cold, especially for meal prepping or serving at a potluck or picnic.
9. What’s a good dressing alternative?
Try lemon tahini dressing, honey mustard, or a light yogurt-based dressing for a different flavor profile.
10. Can I use baby kale instead of mature kale?
You can, but baby kale is more delicate and doesn’t need massaging. Add it right before serving and reduce the amount slightly since it wilts faster.