Fresh & Fit Kale Salad Recipe With Roasted Vegetables & Goat Cheese by Jan Mostrom

You might be saying, "Not another kale salad." But this kale salad recipe might just get you back to loving them. This vegetable and kale salad has it all: roasted vegetables and sweet potatoes, some nuts for a bit of crunch and creamy goat cheese, all mixed in with kale to make it a dense and nutritious meal that is so filling and delicious. The best part is if you don't finish the whole salad, it's even better the next day!

To make this healthy roasted vegetable salad recipe, you will need to gather these gluten-free ingredients: fresh kale, lemons, cauliflower, sweet peppers, eggplant, red onions, sweet potatoes, olive oil, goat cheese, nuts and dried cranberries. The vegetables are roasted, the kale is massaged then everything comes together in your salad bowl. It is delicious and so nutritious!

Serve this wholesome, fresh and fit kale salad for lunch or as a nutritious vegetarian dinner.

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Cuisine: American / Mediterranean
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 1/2 hours
Servings: 12

Ingredients

Salad 

• 2 bunches kale, preferable organic, washed
• 1/2 a lemon
• 1 head cauliflower, washed and cut into small florets
• 2 - 3 sweet peppers, cut into 1/2-inch pieces (red, yellow or orange or a combination)
• 1 large eggplant, peeled and cut into small cubes
• 2 red onions, cut into small pieces
• 2 sweet potatoes, peeled and cut into small cubes
• 3 - 4 tablespoons olive oil
• 5 ounces (1 log) goat cheese
• 1/2 cup toasted almonds (or nuts of your choice)
• 1/2 cup dried cranberries

Dressing

• 2/3 cup good balsamic vinegar
• 1/2 teaspoon celery salt
• 2 teaspoons Dijon mustard

Helpful Products

• Lemon Juicer
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Whisk
• Baking Sheet
• Mixing Bowl
• Parchment Paper
• Airtight Containers
• Pepper Grinder
• Salad Dressing Cruet
• Salad Spinner

Recipe Notes

• You can used bagged kale, but I find it to be very full of stems so the salad isn't as tender.

• You can save more time by buying pre-chopped vegetables and sweet potatoes.

• Butternut squash would also work for this recipe.

• Great balsamic is the key to this dressing. You could also use a store-bought creamy balsamic dressing.

Here's how to make it: 

1. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Make the dressing by combining all the ingredients. Taste and add more seasonings and, if tart, add a teaspoon of sweetener (honey, agave or sugar), if desired. (Good aged balsamic doesn't need any sweetener added.) Set aside.
2. In a large bowl place the peppers, eggplant, cauliflower and onions with 3 tablespoons of olive oil, salt and black pepper. Toss well to combine and spread evenly on one of the baking sheets. (If you need to you can spread more on half of the additional baking sheet, just leave room for the sweet potatoes.)
   
3. In the same bowl add your cubed sweet potatoes with an additional tablespoon of oil, if needed, and more salt and black pepper. Toss well to combine. Place potatoes on the remaining baking sheet.
   
4. Place both baking sheets in the oven for 45 minutes to 1 hour, mixing them up halfway through. (I like my vegetables really cooked and gooey so mine take the whole hour.) Remove from the oven when done.
   
5. While your vegetables are cooking, de-stem the kale and slice horizontally into thin pieces. Place into a large salad bowl and squeeze a 1/2 of lemon on it and massage gently for a minute.
   
6. When the vegetables and potatoes are done remove from the oven and place on top of the kale. Add cranberries and break goat cheese into pieces and put on top. Pour dressing on top of salad and toss well.
   
7. Sprinkle the top with almonds. Serve in salad bowls and enjoy!
   

Nutrition Facts Per Serving

Calories: 475

Total Fat: 41.1g

Saturated Fat: 13.8g

Cholesterol: 44mg

Sodium: 360mg

Total Carbohydrate: 14.4g

Dietary Fiber: 3.6g

Total Sugars: 3.9g

Protein: 15.8g

Vitamin D: 0mcg

Calcium: 432mg

Iron: 2mg

Potassium: 432mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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