Description
Brighten your meals with this vibrant Kale and Roasted Vegetable Salad, a nutritious blend of hearty kale and caramelized vegetables. This dish offers a delightful crunch and rich flavors, appealing even to those who typically shy away from greens. Perfect for meal prep or as a quick weeknight dinner, it comes together in under 30 minutes. Enjoy it as a main course or a colorful side that will impress at any gathering.
Ingredients
Scale
- 4 cups chopped kale (about 1 bunch)
- 1 cup diced bell peppers (mixed colors)
- 1 cup sliced zucchini
- 1/2 cup thinly sliced red onion
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine chopped kale, diced bell peppers, sliced zucchini, and red onion.
- Drizzle olive oil over the vegetables and season with salt and pepper. Toss until evenly coated.
- Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes until tender and lightly caramelized.
- Allow roasted vegetables to cool slightly before mixing them with the kale in the bowl.
- Serve immediately, drizzled with extra olive oil or your favorite dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 210
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg