Roasted Beet Kale Salad

Roasted Beet Kale Salad

from somethingnutritiousblog.com
Salads
65 min
300 kcal / serving

Ingredients

  • 1 largebeet, peeled
  • 4carrots, peeled
  • 1sweet potato, peeled
  • olive oil
  • ½ tspsalt
  • ½ tspblack pepper
  • ½ tspcumin
  • ½ tspgarlic powder
  • ½ tsponion powder
  • ¼ tspsmoked paprika
  • 8 oztuscan kale, finely chopped
  • 1semi-firm avocado, or 2 if they're small
  • ½ cupcrumbled feta cheese
  • ¼ cuppumpkin seeds
  • ¼ cupalmonds, chopped, i used smoked almonds
  • ⅓ cupolive oil
  • ¼ cupbalsamic vinegar
  • juice from 1/2 lemon (about 2 tbsp)
  • 1 clovegarlic, crushed
  • ½ tbspdijon mustard
  • 1 tbsphoney
  • 26salt u

Directions

  1. 1

    Preheat the oven to 375 F

  2. 2

    Dice the beets, sweet potato and the carrots and add them to a sheet pan. Drizzle with olive oil and mix them with the listed spices. Toss together to coat evenly. Bake for 35 minutes then remove from oven. Give the veggies a toss and bake for an additional 20 minutes.

  3. 3

    Prepare the balsamic dressing by whisking or blending the dressing ingredients together.

  4. 4

    Add the finely chopped kale to a salad bowl and massage it with half of the dressing. I like using my hands for this step to help soften the kale.

  5. 5

    Cut up the avocado and add it to the kale along with the roasted veggies, nuts, seeds, and crumbled feta cheese

  6. 6

    Pour the remaining dressing over the salad and mix everything together. Adjust salt u0026 pepper if needed. I suggest adding the remaining dressing when serving the salad.

  7. 7

    Keep leftovers refrigerated for up to 5 days.