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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes, carrots, onion, and bell pepper with olive oil, garlic powder, salt, pepper, and red pepper flakes (if using).
- Spread vegetables in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through.
- Meanwhile, whisk together dressing ingredients in a small bowl.
- Place chopped kale in a large bowl, drizzle with a bit of olive oil and a pinch of salt, and massage for 1–2 minutes until softened.
- Add warm roasted vegetables to the kale and toss with the dressing.
- Mix in any optional add-ins such as grains, nuts, cheese, or dried fruit.
- Serve warm or at room temperature.
Notes
- Massage kale to soften it—no cooking required.
- Add protein like chickpeas or grilled chicken for a complete meal.
- Store components separately if prepping ahead.
- Great warm or cold—ideal for meal prep and leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 main portion (1/4 of recipe)
- Calories: 290
- Sugar: 8g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
