Easy Roasted Veggie Salad with Kale

If you’ve never had a roasted veggie salad, you’re in for a treat! Root veggies, massaged kale, and a creamy sesame ginger dressing mix combine for a filling meal full of veggie goodness!

My husband doesn’t think a salad can qualify as a main meal, but I’m determined to prove him wrong.

I spent a whole summer trying new salad recipes (like Cobb Pasta Salad and Chicken Southwest Salad) to see which would earn two thumbs up, or which would get vetoed…

And this roasted vegetable salad with kale was a huge winner!

I know what you’re probably thinking… “My husband will NEVER eat kale. And a meatless salad definitely won’t pass for a full meal!”

That’s what I thought too until I made this salad and LET ME TELL YOU THIS:

Not only did he eat it, but we went back for more AND had it the next day for lunch!

ROASTED VEGGIE SALAD RECIPE

Let’s talk about the amazingness of this roasted veggie salad:

• Use whatever vegetables you have on hand, or whatever is in season, or whatever came in your CSA box that you have no idea what to do with.
• Use the leftovers! When you have random leftover veggies in the fridge, use them up here! A quick roast in the oven will bring them back to life. Speaking of oven…
• Make it all on a sheet pan! Sheet pan dinners are the busy cook’s saving grace and it’s another reason why I love this meal.
• Make ahead. If that dinner prep hour is just not working in this season of life, enjoy the fact that you can make roasted vegetable recipes ahead earlier in the day (or week!).
• Filled with antioxidants! Kale is the base of this salad. Kale gives you the benefits of antioxidants like beta-carotene and vitamin C.
• Serve hot or cold. Both ways work, so decide which you’re in the mood for, and let’s get cooking!

INGREDIENTS FOR ROASTED VEGETABLE SALAD WITH KALE

As if LEFTOVERS and MAKE-AHEAD and SHEET PAN haven’t already won you over, let this list of ingredients speak for itself.

• Kale. A hearty green that can stand up to the heft of the roasted vegetable medley. Choose lacinto kale or curly kale – whatever is easiest to find at the store.
• Carrots. A must for my family, but only because we ALWAYS have them in the fridge.
• Potatoes. I chose sweet potatoes, but you could go with russet potatoes or golden potatoes. Whatever type you have works!
• Beets. Golden beets (the yellow ones) are milder in flavor than red beets. If you’ve never cooked beets for your family before, this is a great recipe to try!
• Green Beans. Because you gotta have something green! Green beans won’t need as long to roast as the root vegetables.
• Sesame Ginger Dressing. HELLO YUM! Here’s what you need for this flavorful dressing:

You can even add diced avocado, dried cranberries, feta cheese, goat cheese, or shredded Parmesan at the end too. YUM!

HOW TO MASSAGE THE KALE

This roasted veggie salad recipe isn’t hard by any means, but I have one trick that makes this recipe a winner, every time: Massage the kale.

All kale is naturally bitter, so while the vegetables are roasting, put the kale in a big bowl and add 1 teaspoon (or so) of extra virgin olive oil. Use your hands to massage the oil into the kale for a good 2-3 minutes. This will help soften the flavor of the kale and tenderize it, making the kale easier to chew.

HOW TO MAKE SALADS WITH ROASTED VEGETABLES

If you’ve never made salads with roasted veggies before, you’re in for a treat! Roasting the veggies brings out their sweetness for a delicious, concentrated flavor.

Step 1. Preheat the oven to 400F.

Step 2. Spread the raw vegetables (not the kale) on a large baking sheet (I love this half-sheet set) in a single layer. Drizzle with 1-2 Tablespoons of olive oil and use your hands to mix up the vegetables so that they’re all coated with oil. Season with salt and black pepper.

Step 3. Roast in the oven until the vegetables are cooked through and charred, but not burned. This could be anywhere from 15 to 45 minutes, depending on the vegetables you choose.

Step 4. Meanwhile, place the kale in a large bowl and drizzle 1-2 teaspoons of olive oil over the leaves. Use your hands to massage the oil into the kale for 2-3 minutes. Set aside until the vegetables have finished roasting.

Step 5. Make a batch of Sesame Ginger Dressing: Add all dressing ingredients to a blender or food processor. Process for 30 seconds to one minute, until the sauce is smooth.

Step 6. When the vegetables are roasted, add them to the kale. Just before serving, drizzle the dressing over and toss the salad.

Store the roasted vegetables, massaged kale, and dressing in separate airtight containers in the refrigerator for up to 5 days and toss just before serving. Or store the tossed salad for 1-2 days – it will get slightly softer but will still be delicious!

TIPS FOR KALE ROASTED VEGETABLE DISH

We all know the best part of a salad is the dressing, and this recipe is no different.

I highly recommend making either Sesame Ginger Dressing (as listed in the recipe) OR Thai Peanut Dressing to drizzle over your kale roasted vegetable dish. Both are thick and packed with flavor.

I mentioned earlier that this roasted vegetable salad recipe is FLEXIBLE, and I mean it. Use whatever vegetables you have on hand, or whatever is in season.

I’ve made this salad with a variety of vegetables, including:

• Parsnips
• Turnips
• Rutabaga
• Broccoli
• Cauliflower
• Zucchini
• Summer Squash
• Red Onion
• Red Bell Pepper or other bell peppers
• Brussels Sprouts
• Cherry Tomatoes
• Butternut Squash

Just change the roasting time depending on what you’re using!

ROASTED VEGETABLE RECIPES: SALADS FAQS

OTHER MAIN MEAL SALADS