Kale & Roasted Veggie Salad

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"A fresh, summery salad filled with nutritious ingredients!"
-- @caitlinchidiac
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  • Recipe Card
Prep time: 25mins
Cook time: 1hr
Serves or Makes: 6

Recipe Card

ingredients

Salad

  • 1 bunch leaves torn crunchy kale
  • 250 grams beluga lentils
  • 5 sliced tomatoes
  • 1/2 cubed, peeled butternut squash
  • 1 large, cubed sweet potato
  • 4 sliced sweet peppers
  • 1/3 cups dried cranberries or raisins
  • 1/2 cups toasted almonds
  • 3/4 cups pomegranate seeds
  • 1/3 cups sunflower seeds
  • 2 sprigs chopped spring onion
  • a few edible flowers
  • olive oil

ingredients

Dressing

  • 1/2 cups lemon juice
  • 1 cups olive oil
  • 1 tablespoon mustard
  • 1 tablespoon honey or maple syrup
  • pinch of salt & pepper

Method

  • Step 1

    Wash the kale, roughly chop, and massage thoroughly with a drizzle of olive oil.

  • Step 2

    Preheat the oven to 250°C. Peel sweet potato and squash, and chop into bite-size pieces. Toss in 1-2 tablespoons of olive oil, add salt and paprika. Place them on a tray with a baking sheet and place them in the oven until slightly golden: this may take around 30 minutes.

  • Step 3

    Cut the sweet peppers into long slices, toss in some olive oil, place on a baking sheet, and place in the oven until thoroughly cooked and softened: around 25 minutes.

  • Step 4

    Cut the tomatoes into one cm disks, place them on a cooking rack. Brush olive oil and sprinkle salt and provincial herbs. Once the other vegetables finish cooking, lower the heat to 100°C and place in the oven for around an hour: until they are softened.

  • Step 5

    Once the vegetables have cooled mix them with the kale.

  • Step 6

    Make the dressing by placing all the ingredients in a blender (such as a NutriBullet) and blend.

  • Step 7

    Mix some of the dressing with the beluga lentils, and leave to soak.

  • Step 8

    Once the tomatoes are finished, cut into quarters, place in the salad, and mix in the beluga lentils, dried cranberries, and sunflower seeds. Add the dressing, and mix everything together very well: you may not want to add all the dressing.

  • Step 9

    Top with additional pomegranate seeds, sunflower seeds, toasted almonds, and edible flowers.