This is not your average kale salad. Seriously, friends. It’s so good! Not only is this salad perfect for fall with its hearty, seasonal veggies and gorgeous autumnal colors, but it’s absurdly flavorful and nutritious to boot!
We could not believe how much we loved the bright, savory, sweet, and smoky qualities of this salad, and it’s safe to say it’s our new favorite way to pack in a ton of nourishing veggies. Plus, just 10 ingredients and minimal time required. Let us show you how it’s done!
How to Cut Kale
If you’ve ever had a kale salad and found it too tough to chew, we’re here to tell you kale doesn’t have to be that way!
The best way to cut kale for salads is to first remove the thick stem, then chop the leaves into bite-size pieces. For extra tender kale, you can massage it with a little lemon juice, olive oil, and/or maple syrup before adding your other salad ingredients.
Components of This Hearty Kale Salad
When it comes to salads, we’re into the ultra-flavorful, keeps-you-feeling-full kind. So how does this salad do that?
- Roasted root veggies for complex carbs and vitamins and minerals galore
- Chickpeas for fiber and protein
- Chipotle pecan pesto for BIG flavor!
- Optional whole grains (brown rice, quinoa, or millet) for even more nourishment
Even without the grains, this salad gives you 15 grams of protein and 20 grams of fiber!
We hope you LOVE this salad! It’s:
Flavorful
Comforting
Smoky
Savory-sweet
Nutrient-packed
& SO delicious!
It’s the perfect entrée for fall and beyond! And it also works beautifully as a side paired with Lemon & Herb Roasted Chicken or Lemon Baked Salmon with Garlic Dill Sauce.
More Hearty Fall Salad Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 2 (Entreé servings // or twice as many side servings)
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ROASTED ROOT VEGGIES
- 1 ½ cups chopped sweet potato, halved, cut into 1/2-inch slices
- 1 cup chopped carrots, cut into baby-carrot-sized pieces
- 1 cup chopped beets (or sub more sweet potato), halved, cut into 1/2-inch slices
- 1/2 medium red onion, skin removed, chopped into 1/2-inch slices
- 1 Tbsp avocado or olive oil
- 1 healthy pinch each sea salt and black pepper
CHICKPEAS
- 1 (15-oz.) can chickpeas, rinsed and drained and patted dry with a towel
- 1 Tbsp avocado or olive oil
- 1 healthy pinch each sea salt and black pepper
GREENS
- 5 cups loosely packed chopped kale (stalky stems removed // ~1 small bundle)
- 1 Tbsp lemon juice
- 1 tsp maple syrup (optional)
- 1 healthy pinch each sea salt and black pepper
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If serving as an entreé with grains (optional), prepare at this time. Brown rice, quinoa, or millet would all work well.
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Preheat oven to 400 degrees F (204 C) and position one rack near the top of the oven and another rack in the center of the oven. Also line two large baking sheets with parchment paper.
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Add the chopped vegetables (sweet potato, carrots, beets, onion) to one of the prepared baking sheets. Drizzle with oil, sprinkle with salt and pepper, and toss to coat.
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To the other prepared baking sheet, add your rinsed and dried chickpeas and top with oil, salt, and pepper. Toss to combine.
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Place the root vegetables on the center rack of the oven and the chickpeas on the top rack. Bake for 25-30 minutes, or until vegetables are tender and slightly caramelized and the chickpeas are golden brown. Flip/toss near the 15-minute mark to ensure even cooking.
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Meanwhile, add chopped kale to a large mixing bowl along with the lemon juice, maple syrup, and salt and pepper and massage with clean hands for 1-2 minutes to soften the kale. Set aside.
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If you haven’t already prepared the chipotle pecan pesto, make it at this time.
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Add the warm roasted vegetables to the kale mixture along with 1/4 cup chipotle pecan pesto (adjust amount if altering batch size) and toss to coat. Taste and adjust as needed, adding more dressing for sauciness, salt for overall flavor, or lemon juice for acidity. Serve warm or cold with grains of choice (optional). If not vegan, salad also pairs well with roasted salmon or chicken.
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Best when fresh. Leftovers will keep in the refrigerator for up to 1-2 days, preferably with the components stored separately. Not freezer friendly.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 entrée serving Calories: 661 Carbohydrates: 92.7 g Protein: 15.8 g Fat: 28.1 g Saturated Fat: 3.1 g Polyunsaturated Fat: 5.4 g Monounsaturated Fat: 16.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 669 mg Potassium: 1518 mg Fiber: 20.3 g Sugar: 28.4 g Vitamin A: 44000 IU Vitamin C: 67 mg Calcium: 302 mg Iron: 4.2 mg
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