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Roasted Veggie & Kale Salad

Rectangular glass bowl of green salad made with kale, brussels sprouts, sweet potatoes, beets and topped with walnuts and feta

I used to have a complicated relationship with kale. I think my mum liked it a bit too much and I didn’t get what the fuss was about. It was kind of bitter and generally uninspiring.

Then I witnessed what it does to juice and smoothies, how rich and green and healthy it was. That made me a little bit accepting of it. Until I realised I can actually play with kale, in the right proportions and with the right accompaniments, I saw kale in a new light. The green healthy steady friend that’s always there no matter how colourful or eccentric you choose to be on any given day. That’s my kale!

I typically do a lot of juicing with kale but I thought, why not try a salad and make it interesting.

As the weather gets colder, I’m trying to do more roasted veggie dishes - okay and I need to use up all my garden produce as well! So here comes this salad - a mishmash of roasted colourful healthiness - beets, sprouts and sweet potatoes.

You might be wondering, “isn’t it a bit too earthy? Beets? Then sprouts? Roasted? And kale? But I promise it makes sense. because there’s a bit of sweetness int he dressing, from the potatoes, a bit of crunch from the walnuts; and pure freshness from the kale and tomatoes! It’s pretty much an everything salad; and I personally would eat this as its own meal because it has pretty much everything I need.

The dressing is also avocado oil based which is always a winner!

So let’s get cookin’!

Roasted Veggie & Kale Salad

Yield: 4

Author: Mae

Prep time: 15 MinCook time: 30 MinInactive time: 15 MinTotal time: 1 Hour

Cook modePrevent screen from turning off

Ingredients

For the Salad

2 medium sized beetroots, diced
1 large sweet potato, diced
2 cups brussels sprouts, halved
1 large bunch of fresh Kale, stems removed and chopped
1 avocado, diced
1 cup of cherry tomatoes, halved
1/2 cup feta cheese
1/2 cup walnuts for crunch (crushed or halved)
1 tablespoon olive oil

For the salad dressing

½ cup avocado oil
2 tablespoons maple syrup or 1 tablespoon honey
¼ cup lemon juice
1 clove garlic, minced
½ tablespoon dijon mustard
1 teaspoon salt
½ teaspoon pepper

Instructions

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add beets, brussels sprouts and sweet potatoes. Mix in, making sure to fully coat vegetables in olive oil. Bake for 25-30 minutes or until tender, flipping vegetables halfway through.
In a bowl, whisk together all ingredients for the dressing
Pour the dressing over the kale and leave to sit for a while; about 15 minutes
Mix roasted vegetables and into the kale
Top with walnuts, cherry tomatoes and feta cheese