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–+ servings

Roasted Beet Kale Salad

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Serves: 6 servings
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

Roasted Veggies

  • 1 large beet, peeled
  • 4-5 carrots, peeled
  • 1 sweet potato, peeled
  • Olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika

Kale Salad

  • 8 -10 oz tuscan kale, finely chopped
  • 1 semi-firm avocado, or 2 if they're small
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pumpkin seeds
  • 1/4 cup almonds, chopped, I used smoked almonds

Balsamic Dressing

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • Juice from 1/2 lemon (about 2 tbsp)
  • 1 clove garlic, crushed
  • 1/2 tbsp dijon mustard
  • 1 tbsp honey
  • Salt u0026 pepper

Directions

  1. Preheat the oven to 375 F
  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. Prepare the balsamic dressing by whisking or blending the dressing ingredients together.
  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. Cut up the avocado and add it to the kale along with the roasted veggies, nuts, seeds, and crumbled feta cheese
  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. Keep leftovers refrigerated for up to 5 days.