Print

Warm and Hearty Kale and Roasted Vegetable Salad Delight

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant celebration of nature’s bounty with earthy kale, sweet roasted vegetables, crunchy nuts, and chewy dried cranberries.

Ingredients

Scale
  • 1 bunch Kale (massage for tenderness)
  • 3 cups Assorted Roasted Vegetables (such as sweet potatoes or carrots)
  • 1/2 cup Crunchy Nuts/Seeds (pumpkin or sunflower seeds)
  • 1/2 cup Dried Cranberries (can substitute with raisins or pomegranate seeds)
  • 1/4 cup Olive Oil (extra virgin preferred)
  • 2 tablespoons Lemon Juice (freshly squeezed)
  • Spices (to taste, such as salt and pepper)

Instructions

  1. Start by removing the tough stems from the kale leaves. Massage the leaves gently between your fingers for a couple of minutes. Set it aside in a large mixing bowl.
  2. Preheat your oven to 425°F (220°C). Chop your assorted vegetables into evenly sized pieces and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes.
  3. While the vegetables are roasting, toast your crunchy nuts or seeds in a small pan over medium heat for about 5 minutes.
  4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to make the dressing.
  5. Combine the kale, roasted vegetables, toasted nuts, and dried cranberries in the large bowl. Drizzle the dressing over and gently toss everything together.
  6. Serve warm or at room temperature, making it a beautiful centerpiece for your meal.

Notes

Kale should be massaged for better texture. You can customize the veggies depending on what’s in season.

Nutrition

Find it online: https://lunarecipez.com/kale-and-roasted-vegetable-salad-kale-salad/

Scroll to Top