Roasted Beet Kale Salad

Roasted Beet Kale Salad

Ingredients

  • beet

    peeled

    1 large
  • carrots

    peeled

    4
  • sweet potato

    peeled

    1
  • olive oil
  • salt
    ½ tsp
  • black pepper
    ½ tsp
  • cumin
    ½ tsp
  • garlic powder
    ½ tsp
  • onion powder
    ½ tsp
  • smoked paprika
    ¼ tsp
  • tuscan kale

    finely chopped

    8 oz
  • semi-firm avocado

    or 2 if they're small

    1
  • crumbled feta cheese
    ½ c
  • pumpkin seeds
    ¼ c
  • almonds

    chopped, i used smoked almonds

    ¼ c
  • olive oil
    ⅓ c
  • balsamic vinegar
    ¼ c
  • juice from 1/2 lemon

    about 2 tbsp

  • garlic

    crushed

    1 clove
  • dijon mustard
    ½ tbsp
  • honey
    1 tbsp
  • salt u
    26

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.

Roasted Beet Kale Salad

Roasted Beet Kale Salad

300 cal

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About this Recipe

Tired of salads that leave you wanting more? This Roasted Beet Kale Salad is a truly satisfying meal, brimming with vibrant colors and robust flavors that will awaken your palate. It's a testament to how incredible a vegetable-forward dish can be.

Why This Salad Works

The secret to this salad's appeal lies in the thoughtful interplay of contrasting textures and tastes. Earthy, tender roasted beets, carrots, and sweet potato are seasoned with a fragrant blend of cumin, garlic powder, onion powder, and smoked paprika, transforming them into caramelized gems. These warm, sweet vegetables mingle beautifully with crisp, fresh Tuscan kale, creating a dynamic base that feels both hearty and wholesome.

What to Expect

You'll be treated to a symphony of flavors and textures in every forkful. The natural sweetness of the root vegetables is deepened by the roasting process and warm spices, while the kale provides a fresh, slightly bitter counterpoint. Creamy avocado adds a luxurious richness, complemented by the salty tang of crumbled feta cheese and the delightful crunch of pumpkin seeds and chopped almonds. The zesty balsamic-Dijon dressing, brightened with lemon juice and sweetened with honey, ties all the components together with a vibrant finish. This substantial salad offers 300 calories per serving, making it a satisfying and wholesome choice.

Customization & Variations

Easily adapt this vibrant salad to your liking. Swap crumbled feta for a tangy goat cheese or a plant-based alternative if you prefer. Instead of pumpkin seeds and almonds, consider toasted walnuts or pecans for a different nutty note. For a fully vegan option, simply omit the feta and replace the honey in the dressing with maple syrup or agave nectar.

Serving & Context

Serve this beautiful Roasted Beet Kale Salad as a light yet immensely satisfying main course, perfect for a wholesome lunch or a vibrant dinner. It also makes an impressive and colorful side dish that will elevate any meal.

Frequently Asked Questions