Are you ready to elevate your salad game with a burst of vibrant flavors and irresistible textures? Look no further than our Easy Roasted Vegetable Salad with Kale! This delightful dish combines the earthy goodness of kale with a colorful medley of roasted veggies, all drizzled with a tangy balsamic dressing that will have your taste buds dancing. Perfect for a quick weeknight dinner or as a stunning side for your next gathering, this recipe is not only simple but also packed with nutrients. Get ready to impress your family and friends with a salad that’s as beautiful as it is delicious!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups kale, chopped
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 carrot, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to roast the vegetables, bringing out their natural sweetness and creating a nice caramelized texture.
- While the oven is heating, prepare the vegetables. Start by washing the kale thoroughly under cold water to remove any dirt or grit. Once clean, remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large mixing bowl.
- Next, wash the zucchini and bell pepper. Cut the zucchini into small, even-sized dice. For the bell pepper, remove the seeds and stem, then dice it into similar-sized pieces as the zucchini. Add both the diced zucchini and bell pepper to the bowl with the kale.
- Peel the carrot and slice it into thin rounds. If the carrot is large, you may want to cut the rounds in half to ensure even cooking. Add the sliced carrot to the bowl with the other vegetables.
- Drizzle the olive oil over the chopped kale and diced vegetables. Use your hands or a spatula to toss everything together until the vegetables are evenly coated with the oil. This will help them roast nicely in the oven.
- Season the vegetable mixture with salt and pepper to taste. Be generous with the seasoning, as it enhances the flavor of the roasted vegetables.
- Spread the vegetable mixture evenly on a large baking sheet lined with parchment paper. Make sure the vegetables are in a single layer to ensure even roasting.
- Place the baking sheet in the preheated oven and roast the vegetables for about 25 minutes, or until they are tender and slightly caramelized. Stir the vegetables halfway through the cooking time to ensure they roast evenly.
- While the vegetables are roasting, prepare the dressing. In a small bowl, combine the balsamic vinegar with a pinch of salt and pepper. Whisk together until well combined.
- Once the vegetables are done roasting, remove them from the oven and let them cool for a few minutes. Then, transfer the roasted vegetables to a serving bowl.
- Drizzle the balsamic dressing over the roasted vegetables and toss gently to combine. The warmth of the vegetables will help to meld the flavors of the dressing.
- Serve the Easy Roasted Vegetable Salad Kale warm or at room temperature. This salad can be enjoyed on its own or as a side dish to your favorite protein.
Tips
- Prep Ahead: To save time, wash and chop your vegetables in advance. Store them in an airtight container in the fridge until you're ready to roast.
- Experiment with Veggies: Feel free to swap in your favorite seasonal vegetables! Sweet potatoes, asparagus, or even Brussels sprouts can add a unique twist to this salad.
- Don’t Rush the Roasting: Make sure to spread the vegetables in a single layer on the baking sheet. This ensures they roast evenly and develop that coveted caramelized flavor.
- Customize Your Dressing: While balsamic vinegar is a classic choice, try adding a dash of honey or Dijon mustard for an extra layer of flavor in your dressing.
- Serve Warm or Cold: This salad is versatile! Enjoy it warm right out of the oven or let it cool to room temperature for a refreshing side dish.
- Add Protein: For a heartier meal, consider adding grilled chicken, chickpeas, or quinoa to the salad for an extra boost of protein.
- Storage Tips: If you have leftovers, store the roasted vegetables and dressing separately to maintain their texture. Enjoy them within a couple of days for the best taste!
Nutrition Facts
Calories: 112kcal
Carbohydrates: g
Protein: g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
