With a mix of raw and roasted vegetables and berries, this kale and roasted vegetable salad is anything but boring.
Kale and Roasted Vegetable Salad
1⁄2 cup plus 2 tablespoons extra-virgin olive oil, divided
1⁄4 cup balsamic vinegar
1 T honey
1 clove garlic, minced
Kosher salt and freshly ground black pepper
2 sweet potatoes, cubed
1 beet, peeled and cubed
1 red onion, quartered
6 ounces of baby kale (about 7 cups)
2 avocados, chopped
1 cup blueberries
1⁄2 cup toasted chopped walnuts
2 ounces goat cheese, crumbled (about 1⁄2 cup)
Dressing: Add vinegar, honey, 1⁄2 cup oil, garlic, salt, and pepper to jar; shake well to combine.
Arrange a rack in the middle of the oven, and heat to 425 degrees. Spread the sweet potato, beet, and onion on a rimmed baking sheet, and toss with the remaining 2 tablespoons oil, salt, and pepper. Roast until tender and lightly browned, 20 to 25 minutes, tossing once halfway through.
Add the kale, sweet potato, beet, onion, avocado, blueberries, walnuts, and goat cheese to a large bowl, drizzle with dressing, and toss to combine.
Kale and Roasted Vegetable Salad Tip
Use a mix of cooked and raw vegetables whether you eat them hot or cooled, a mix puts you on the fast track to a more interesting, flavorful, and satisfying salad.