Kale and roasted veg salad: A must try

Kale and roasted veg salad
Kale and roasted veg salad

This is my go to for warm salads. Its only a few ingredients and really simple to make. Kale, sweet potato, onion and Bell peppers. That’s it.

Sometimes I add in a few more veggies, depending on the season, but any way you make this it will be good.

So what do I do?

First, Wash your kale and steam it in a pot of water. This will help it to soften,especially those hard stalks (if your using curly kale).

Next, cut your veggies in medium chunks so they keep shape and create a nice bite. You want the salad to look good too right?

Then, season up all the veggies and rub them in olive oil before placing in the oven. Coating them with oil helps to keep them moist on the inside.

Lastly, squeeze some fresh lemon juice and add a little more olive oil and season to taste. Mix it well and your done!

You can serve this warm, on its own or as a side. Its also keeps well in the fridge for a few days.

If you like this recipe check out my
Roasted veggie and beet lettuce wraps

Comment or like this post. Let me know of you make this or take a pic and tag me on Instagram! @myeagereats

Kale and roasted veg salad

This Kale and roasted veg salad is a simple, hearty way to eat your vegetables. This is more of a fall salad but I love to prepare this all year round. Alter it anyway you like but the results are always Good!

Kale and roasted veg salad

 

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 3 Small Sweet potato
 2 cups Kale
 1 Medium Onion
 2 cups Bell Pepper
 4 Small Beets
 2 tsp Dried thyme
 ½ tsp Mixed herbs
 1 tsp Garlic salt
 cracked black pepper to taste
 1 tbsp Olive oil
 1 Lemon
 ½ tsp All purpose seasoning

1

First, steam your kale to soften the stems. Once your stems are tender remove from pot, drain and rest aside.

Pre-heat your oven to 400F/200C.

2

Next, Cut up all of your veggies in medium chunks and place them into a bowl. Add your garlic salt, pepper and herbs. Then add in your olive oil and mix well.

Spread your veg on a lined baking tray or roasting pan and place in the oven for 15minutes.

3

After 15 minutes, check to see if the veg is getting tender with a fork. Add in your kale and a splash of olive oil to keep them from burning. Mix around and place back into the oven to finish.

Once your veg is tender remove from the oven and let cool.

4

Lastly, add your veg to a bowl and squeeze the juice of 1 lemon. Here you can add salt and pepper to taste and you are ready to serve.

This can serve 4 as a side dish or 2 as a main.

Ingredients

 3 Small Sweet potato
 2 cups Kale
 1 Medium Onion
 2 cups Bell Pepper
 4 Small Beets
 2 tsp Dried thyme
 ½ tsp Mixed herbs
 1 tsp Garlic salt
 cracked black pepper to taste
 1 tbsp Olive oil
 1 Lemon
 ½ tsp All purpose seasoning

Directions

1

First, steam your kale to soften the stems. Once your stems are tender remove from pot, drain and rest aside.

Pre-heat your oven to 400F/200C.

2

Next, Cut up all of your veggies in medium chunks and place them into a bowl. Add your garlic salt, pepper and herbs. Then add in your olive oil and mix well.

Spread your veg on a lined baking tray or roasting pan and place in the oven for 15minutes.

3

After 15 minutes, check to see if the veg is getting tender with a fork. Add in your kale and a splash of olive oil to keep them from burning. Mix around and place back into the oven to finish.

Once your veg is tender remove from the oven and let cool.

4

Lastly, add your veg to a bowl and squeeze the juice of 1 lemon. Here you can add salt and pepper to taste and you are ready to serve.

This can serve 4 as a side dish or 2 as a main.

Kale and Roasted Veg Salad: A must try

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