Kale has been all the rage in the health and wellness community, and for a good reason. The leafy green is packed with an assortment of vitamins, minerals, and antioxidants that can help improve your overall health. However, many people find that by itself, kale can be bland and flavorless. If you are one of these people, then you might want to try adding some roasted vegetables to your kale salads for a twist that you’ll love. This flavorful recipe can be found below.
Ingredients:
- 1 bunch kale, tough stems removed and leaves chopped
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, seeded and cubed
- 1 small red onion, peeled and sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 avocado, peeled and sliced
- 1/4 cup toasted pumpkin seeds
- 1/4 cup crumbled feta cheese (optional)
Optional Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sweet potato, red bell pepper, and red onion with olive oil, smoked paprika, salt, and pepper. Spread the vegetables out on a baking sheet in a single layer.
- Roast the vegetables in the oven for 20-25 minutes, or until they are tender.
- While the vegetables are roasting, make the dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Whisk the ingredients together.
- In a large bowl, massage the kale leaves with a small amount of the dressing until the kale is tender and shiny.
- Once the vegetables are done roasting, let them cool for a few minutes before adding them to the kale.
- Add the diced avocado, toasted pumpkin seeds, and crumbled feta cheese (if using) to the bowl. Drizzle with the remaining dressing and toss everything together until the salad is well coated.
- Serve immediately or refrigerate for up to 1 day.