Kale & Roasted Vegetable Salad

Highlighted under: Healthy & Light

Elevate your autumn dining with this vibrant Kale & Roasted Vegetable Salad. Packed with nutrient-rich kale, hearty roasted root vegetables, and a zesty dressing, this salad is not only visually stunning but also offers a delightful array of flavors and textures. Perfect as a side dish or a light main course, it’s an ideal addition to your fall gatherings and healthy meal prep.

Created by

Emily

Last updated on 2025-10-21T05:58:28.532Z

The Nutritional Powerhouse

Kale is often hailed as a superfood, and for good reason. It is loaded with vitamins A, C, and K, as well as fiber and antioxidants. These nutrients are essential for maintaining overall health, from boosting your immune system to supporting bone health. Adding kale to your diet is a simple way to enrich your meals with vital nutrients.

Alongside the kale, this salad features a colorful assortment of roasted root vegetables. Carrots and sweet potatoes are not only sweet and satisfying but also rich in beta-carotene, which supports eye health and skin vitality. The red bell pepper offers a unique crunch and a boost of vitamin C, making this salad both delicious and beneficial.

Versatile Meal Options

This Kale & Roasted Vegetable Salad is incredibly versatile and can easily be customized to fit various dietary needs. If you're looking for a vegan option, simply omit the honey from the dressing and substitute it with maple syrup or agave nectar. This makes it an ideal dish for gatherings, accommodating both plant-based diets and traditional ones.

For those seeking a more filling meal, consider adding a protein source such as grilled chicken, chickpeas, or quinoa. These additions not only enhance the nutritional profile but also make this salad suitable as a main course, perfect for lunch or dinner any day of the week.

Perfect for Meal Prep

This salad is a fantastic choice for meal prep, as it stays fresh for several days in the refrigerator. The roasted vegetables can be made ahead and stored in an airtight container, allowing you to combine them with the kale and dressing just before serving. This makes it an easy go-to option for busy weekdays.

By preparing portions in advance, you can enjoy this Kale & Roasted Vegetable Salad throughout the week, ensuring you have a healthy and satisfying meal ready to grab on the go. Just remember to keep the dressing separate until you're ready to eat, maintaining the salad's texture and vibrant flavors.

Ingredients

Salad Ingredients

4 cups kale, chopped
2 carrots, peeled and diced
1 sweet potato, peeled and diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup olive oil
Salt and pepper to taste

Dressing

2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon garlic, minced

Mix all ingredients in a large bowl.

Instructions

Prepare the Vegetables

Preheat the oven to 400°F (200°C). Toss the sweet potato, carrots, and red bell pepper in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, or until tender.

Make the Dressing

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and minced garlic.

Combine Ingredients

In a large bowl, combine the roasted vegetables, kale, cherry tomatoes, and red onion. Drizzle with dressing and toss well to combine.

Serve immediately and enjoy your healthy meal!

Serving Suggestions

This Kale & Roasted Vegetable Salad shines as a standalone dish, but it also pairs beautifully with a variety of proteins. Consider serving it alongside baked salmon or grilled tofu for added nutrition. The salad’s zesty dressing complements rich flavors, making it a fantastic side for a hearty main course.

For a complete fall meal, complement the salad with a warm grain like farro or quinoa. These grains not only provide extra fiber and protein but also add a pleasing chewiness to the overall dish, transforming it into a satisfying and balanced meal.

Storage Tips

To maximize freshness, store the leftovers in an airtight container, ideally without dressing. This prevents the kale from wilting and preserves the crunch of the vegetables. Store the dressing separately and add it just before serving for the best taste experience.

If you find you have extra roasted vegetables, they can be repurposed in various ways. Toss them into an omelet for breakfast, mix them into pasta, or incorporate them into a hearty soup, thereby minimizing waste while enjoying delightful flavors in new dishes.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare the roasted vegetables and dressing in advance and combine them just before serving.