ROASTED VEGGIE KALE SALAD

DifficultyBeginner

Yields4 Servings
Total Time50 mins

INGREDIENTS:
Roasted Veggies
 1 red onion, chopped
 1 large sweet potato, chopped
 3 carrots, chopped
 10 baby potatoes, chopped
 1 tbsp coconut oil, melted
 1 pinch sea salt and black pepper
Salad
 1 large bunch kale, chopped
 1 tbsp coconut oil, melted
 2 tbsp white balsamic vinegar
 ½ tbsp 100% pure maple syrup
 1 tbsp each of basil, coriander and parsley
 1 tsp dijon mustard
 1 pinch sea salt and pepper
 2 tbsp goat cheese crumbles
 1 tbsp pumpkin seeds (optional)

DIRECTIONS:
1

Preheat oven to 395F. In a large bowl, mix veggies (except kale) with melted coconut oil and salt and pepper. Spread the veggies out on a baking sheet and roast for about 35-40 minutes until golden.

2

While veggies are roasting, whisk together melted coconut oil, white balsamic vinegar, maple syrup, dijon mustard, basil, coriander, parsley, and salt and pepper in the same large bowl used for prepping the roasted veggies. Add kale to the bowl and massage it with the dressing. This will help wilt the leaves slightly.

3

Remove the roasted veggies from the oven and allow to cool for about 15 minutes. Once the veggies have slightly cooled, toss with kale, goat cheese, dressing, and pumpkin seeds (optional) to combine. Serve immediately and ENJOY!

Ingredients

INGREDIENTS:
Roasted Veggies
 1 red onion, chopped
 1 large sweet potato, chopped
 3 carrots, chopped
 10 baby potatoes, chopped
 1 tbsp coconut oil, melted
 1 pinch sea salt and black pepper
Salad
 1 large bunch kale, chopped
 1 tbsp coconut oil, melted
 2 tbsp white balsamic vinegar
 ½ tbsp 100% pure maple syrup
 1 tbsp each of basil, coriander and parsley
 1 tsp dijon mustard
 1 pinch sea salt and pepper
 2 tbsp goat cheese crumbles
 1 tbsp pumpkin seeds (optional)

Directions

DIRECTIONS:
1

Preheat oven to 395F. In a large bowl, mix veggies (except kale) with melted coconut oil and salt and pepper. Spread the veggies out on a baking sheet and roast for about 35-40 minutes until golden.

2

While veggies are roasting, whisk together melted coconut oil, white balsamic vinegar, maple syrup, dijon mustard, basil, coriander, parsley, and salt and pepper in the same large bowl used for prepping the roasted veggies. Add kale to the bowl and massage it with the dressing. This will help wilt the leaves slightly.

3

Remove the roasted veggies from the oven and allow to cool for about 15 minutes. Once the veggies have slightly cooled, toss with kale, goat cheese, dressing, and pumpkin seeds (optional) to combine. Serve immediately and ENJOY!

ROASTED VEGGIE KALE SALAD

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