Kale Salad with Roasted Vegetables
I love a good kale salad, and this one is inspired by one I love at Culinary Dropout. It makes for a perfect healthy lunch or dinner. You can also easily add some protein on top, my favorite is blackened salmon, but grilled chicken or soft boiled eggs would be great too! And don't skip massaging the dressing into your kale, it makes a big difference in the outcome of the salad. Raw kale can be tough in texture, and massaging the greens helps it to become a little bit more tender. You can read more on how to massage your kale below.
1 bunch of kale, chopped with stems removed
1 small sweet potato, diced
1/2 cup broccoli
1 cup shaved brussel sprouts
2 tablespoons evoo
1/4 cup pine nuts, toasted
1 avocado, sliced
3 tablespoons lemon juice
2 tablespoons tahini
1/4 cup evoo
1 tablespoon maple syrup (omit for whole30)
1/4 teaspoon ground tumeric
Salt and pepper to taste
Combine dressing ingredients together in a small bowl and whisk until combined.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place sweet potatoes, broccoli, and brussels onto your baking sheet and toss with evoo and sea salt. Roast for 15 -20 minutes.
Place chopped kale into a large bowl and toss with desired amount of dressing. Now here is where you massage your kale! Rub the dressing into the kale just until it begins to wilt. You still want the kale to be crunchy, so don't over do it. Let it sit while the vegetables finish roasting.
Remove the roasted vegetables from the oven and let cool slightly. Top the tossed and massaged kale with veggies, pine nuts, and avocado. Add any protein if desired and enjoy!