I have been so into kale salads lately and creating homemade dressings. This combination is absolutely mouth-watering and super easy to throw together. I did harvest fresh carrots from my garden which were incredible, but store-bought carrots will also taste delicious 🙂 Enjoy this simple salad recipe, and feel free to swap in your personal favorite veggies!

How pretty are these roasted veggies??

Roasted Veggie and Kale Salad

Serving Size: 3-4
Total Time: 30 minutes

INGREDIENTS:

• 16 ounces brussels sprouts, halved
• 1 large sweet potato, cut into 1-inch cubes
• 2-3 carrots, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• sea salt + pepper
• 2-3 large handfuls kale, chopped
• 4 tablespoons olive oil, divided
• 1 cup cooked quinoa (optional)

Dressing—

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons dijon or stone ground mustard
• 2 teaspoons honey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Optional Toppings—

• avocado
• nuts/seeds

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. In a large bowl mix together brussels sprouts, sweet potato, carrots, garlic powder, paprika, a pinch each of salt + pepper, and 2 tablespoons olive oil. Spread out in a single layer and bake for 20 minutes or until veggies are fork tender.
3. Place kale in the same large bowl used to mix veggies, drizzle with 2 tablespoons olive oil, and sprinkle with a pinch each of salt and pepper. Massage for about a minute and place kale in refrigerator.
4. Whisk together dressing ingredients and set aside.
5. Once quinoa and veggies are finished cooking and have cooled slightly, mix together with kale and top with avocado or other toppings if desired. Drizzle with dressing and enjoy!