Name: Kale and Roasted Vegetable Salad (Warm and Hearty)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 cups chopped kale (curly or lacinato), ribs removed; 2 medium sweet potatoes, peeled and cubed; 2 carrots, sliced; 1 red onion, cut into wedges; 1 bell pepper, sliced; 2 tbsp olive oil (for roasting); 1/2 tsp garlic powder or 2 cloves minced garlic; Salt and pepper to taste; Pinch of red pepper flakes (optional); For the dressing:; 3 tbsp olive oil; 1 tbsp Dijon mustard; 1 1/2 tbsp apple cider vinegar or lemon juice; 1 tbsp maple syrup or honey; Salt and pepper to taste; Optional add-ins:; 1 cup cooked quinoa, farro, or brown rice; 1/4 cup toasted nuts or seeds (pumpkin seeds or walnuts); 1/4 cup crumbled goat cheese or feta; 2 tbsp dried cranberries or raisins

Kale and Roasted Vegetable Salad is a warm, hearty, and nourishing dish packed with flavor, texture, and vibrant color. Roasted root vegetables bring natural sweetness and depth, while hearty kale adds a satisfying chew and a nutrient boost. Tossed in a tangy dressing while still warm, this salad is just the thing I make when I want something filling and wholesome—especially in cooler months.

Why You’ll Love This Recipe

I love this salad because it blurs the line between a side and a full meal. The warm roasted vegetables make it feel comforting, while the kale holds up beautifully to the heat and the dressing. It’s the kind of dish that feels cozy but clean, and it’s just as good at room temperature or packed for lunch the next day. Plus, it’s endlessly customizable with whatever veggies I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chopped kale (curly or lacinato), ribs removed
Sweet potatoes, peeled and cubed
Carrots, sliced
Red onion, cut into wedges
Bell peppers, sliced
Olive oil
Garlic powder or minced garlic
Salt and pepper
Red pepper flakes (optional)

For the dressing:

Olive oil
Dijon mustard
Apple cider vinegar or lemon juice
Maple syrup or honey
Salt and pepper

Optional add-ins:

Cooked quinoa, farro, or brown rice
Toasted nuts or seeds (like pumpkin seeds or walnuts)
Crumbled goat cheese or feta
Dried cranberries or raisins

directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the sweet potatoes, carrots, onion, and bell peppers with olive oil, salt, pepper, and garlic powder, then spread them in a single layer on the baking sheet.
I roast the vegetables for 25–30 minutes, flipping halfway, until golden and tender.
While the vegetables roast, I whisk together the dressing ingredients in a small bowl.
I place the chopped kale in a large bowl and drizzle with a little olive oil and a pinch of salt. I massage the kale with my hands for 1–2 minutes until it softens.
Once the vegetables are done, I add them to the kale while still warm and toss everything with the dressing.
I mix in any optional add-ins I want and serve the salad warm or at room temperature.

Servings and timing

This recipe makes about 4 hearty servings or 6 side portions. It takes roughly 15 minutes to prep and 30 minutes to roast, so I have it ready in about 45 minutes. It’s a great make-ahead meal too.

Variations

Sometimes I roast Brussels sprouts, zucchini, or cauliflower along with the other veggies. For a protein boost, I add chickpeas before roasting or toss in grilled chicken afterward. I’ve also used tahini dressing instead of vinaigrette for a creamier twist. If I want something grain-based, I toss the whole salad with cooked farro or bulgur.

storage/reheating

I store leftovers in the fridge for up to 4 days. The kale holds up well and doesn’t get soggy. To reheat, I warm it gently in a skillet or microwave, or eat it cold—either way, it tastes great. If I added grains or cheese, I stir them in after reheating to preserve texture.

FAQs

Does the kale need to be cooked?

No, massaging the kale with olive oil softens it enough for this salad. The warmth from the roasted vegetables also helps tenderize it.

Can I make this salad ahead of time?

Yes, it’s a great meal prep option. I roast the vegetables and prepare the kale and dressing, then toss everything together before serving or storing for the week.

What other vegetables can I roast?

I often use parsnips, squash, broccoli, or beets depending on what’s in season or what I have in my fridge.

Can I use baby kale?

Yes, baby kale is more tender and doesn’t need massaging. I just toss it with the warm veggies and dressing and serve right away.

Is this salad good for lunch leftovers?

Absolutely. It holds up well, doesn’t get soggy, and reheats beautifully. I love it even more the next day.

Conclusion

Kale and Roasted Vegetable Salad is a warm, hearty, and deeply satisfying way to enjoy your greens. With its roasted sweetness, tangy dressing, and bold textures, it’s a salad I make again and again—especially when I want something comforting but still healthy. Whether I serve it as a side or a main, it always hits the spot.