Roasted Vegetable Salad with Kale

kale salad with colorful veggies | afoodcentriclife.com

5 from 1 vote

Roasted Vegetable Salad with Kale

Here’s a delicious way to get more veggies on the table and change-up your usual salad – a kale salad featuring roast beets and cauliflower florets, chopped fennel and crunchy toasted pumpkin seeds. Add a little feta cheese if you like dairy or skip. Avocado is good too. Finish with a tangy vinaigrette.

Prep Time10

Cook Time35

Total Time45

Course: Salad

Cuisine: American

Servings: servings

Calories: 362kcal

Author: Sally Cameron

Ingredients

Kale Salad

2-3 tablespoons raw pumpkin seeds pepitas
1 head cauliflower or use bagged florets as a shortcut
1 ½ tablespoons olive oil
1 teaspoon granulated garlic
½ teaspoon sea salt
½ teaspoon ground black pepper
1 large bundle of Lacinato (Tuscan) kale
1 small fennel bulb
2 medium roasted beets store bought or homemade
4-6 ounces feta cheese optional

My Basic Vinaigrette

3 tablespoons extra virgin olive oil
1 tablespoon apple cider or red wine vinegar
2 teaspoons Dijon mustard
2 pinches sea salt
2 pinches ground black pepper

Instructions

Pre-heat oven to 350° (177 C). Scatter pumpkin seeds on a rimmed baking sheet and toast for approximately 15 minutes, until you can smell them and they are lightly browned. Watch so they do not burn. While they are toasting, work on your vegetables.
Turn oven up to 400° after the pumpkin seeds are done (or start a second oven at the same time). Cut the core from cauliflower head. Break off florets and cut them into ½″ thick wedges. Place on a rimmed baking sheet lined with parchment or foil. Drizzle olive oil over florets and sprinkle with garlic, salt, and pepper. Roast cauliflower until golden brown at the edges, about 18-20 minutes.
For kale, strip out center stem with hands or trim out with a knife. Slice leaves crosswise into thin ribbons.
Trim top stalks off of fennel. Save some of the fluffy fronds for garnish if desired. Thinly slice fennel bulb with a sharp knife, mandolin, or handheld slicer. Dice the roasted beets. Dice or crumble the feta.
Whisk together the oil, vinegar and Dijon until emulsified. Sprinkle in salt and pepper to taste. Toss kale greens with a few teaspoons until lightly coated and place on plates or a platter. Add vegetables, pumpkin seeds, and cheese. Add extra vinaigrette over top.

Notes

For Histamine Intolerance

The only thing you should likely skip is the feta cheese. Some people do fine with goat cheese. Do what works best for you and keeps you safe.

This serves 2 as an entree salad or 4 as a side salad.

Nutrition