Kale and Roasted Vegetable Salad: Warm and Hearty Recipe

Introduction

This kale and roasted vegetable salad is a warm and hearty dish perfect for cooler days. Packed with vibrant veggies and a tangy balsamic dressing, it’s both nutritious and satisfying.

Ingredients

• 4 cups kale, chopped and stems removed
• 1 cup diced sweet potatoes
• 1 cup Brussels sprouts, halved
• 1 cup carrots, sliced
• 1/4 cup red onion, sliced
• 1/4 cup toasted pumpkin seeds
• 1/4 cup dried cranberries
• 3 tbsp olive oil (for dressing and roasting)
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the sweet potatoes, Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
2. Step 2: Roast the vegetables for 20–25 minutes, stirring halfway through, until they are tender and caramelized.
3. Step 3: While the vegetables roast, place the chopped kale in a large bowl. Drizzle with a small amount of olive oil and massage the leaves for 2–3 minutes until they soften and darken.
4. Step 4: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
5. Step 5: Add the roasted vegetables to the massaged kale. Sprinkle with toasted pumpkin seeds and dried cranberries.
6. Step 6: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
7. Step 7: Serve the salad warm, either as a main dish or a side. Optionally, garnish with crumbled cheese or avocado slices.

Tips & Variations

• Try adding a sprinkle of feta or goat cheese for a creamy contrast.
• Swap out the pumpkin seeds for toasted walnuts or pecans for a different crunch.
• For a vegan option, ensure your cheese substitute is plant-based or omit it entirely.
• Massage the kale thoroughly to soften its texture and reduce bitterness.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. Keep pumpkin seeds and dried cranberries separate until serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can roast the vegetables and prepare the dressing in advance, but it’s best to assemble the salad and massage the kale just before serving to preserve freshness and flavor.

What other vegetables can I use in this salad?

Feel free to substitute or add vegetables like butternut squash, bell peppers, or cauliflower based on seasonality and preference.

Kale and Roasted Vegetable Salad: Warm and Hearty Recipe

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★★★★★

5 from 55 reviews

This warm and hearty Kale and Roasted Vegetable Salad is a nutrient-packed dish perfect for a wholesome meal or a flavorful side. Featuring roasted sweet potatoes, Brussels sprouts, carrots, and red onion, combined with tender massaged kale, toasted pumpkin seeds, and dried cranberries, it offers a satisfying mix of textures and flavors. The tangy balsamic dressing with a hint of maple syrup complements the natural sweetness of the roasted veggies, making this salad both delicious and nutritious.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• 4 cups kale, chopped and stems removed
• 1 cup diced sweet potatoes
• 1 cup Brussels sprouts, halved
• 1 cup carrots, sliced
• 1/4 cup red onion, sliced
• 1/4 cup toasted pumpkin seeds
• 1/4 cup dried cranberries

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions

1. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes, halved Brussels sprouts, sliced carrots, and red onion with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and caramelized.
2. Prepare the Kale: Place the chopped kale in a large bowl. Drizzle with a small amount of olive oil and massage the leaves for 2 to 3 minutes until they soften and darken in color, which helps to reduce bitterness and improve texture.
3. Make the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, salt, and pepper until well combined and emulsified.
4. Assemble the Salad: Add the roasted vegetables to the massaged kale. Sprinkle the toasted pumpkin seeds and dried cranberries over the mixture. Drizzle the dressing on top and toss gently to coat all ingredients evenly.
5. Serve: Serve the salad warm as a satisfying main dish or as a flavorful side. Optionally garnish with additional toppings such as crumbled cheese or avocado slices for added richness and texture.

Notes

• Massaging the kale softens its texture and reduces bitterness for a better eating experience.
• To toast pumpkin seeds, dry roast them in a skillet over medium heat for 3 to 5 minutes until golden and fragrant.
• Feel free to add crumbled feta or goat cheese as a garnish to enhance flavor.
• This salad can be served warm or at room temperature depending on preference.
• Leftovers can be refrigerated for up to 2 days; reheat slightly before serving to maintain warmth.

Keywords: kale salad, roasted vegetable salad, warm salad, healthy salad, autumn salad, vegan salad option, pumpkin seeds, balsamic dressing