Roasted Veggie Kale Salad

This salad is really basic and can be made a 1,000 different ways. Kale is the most nutrient dense food in the world, and I try to eat it at least every other day. And vegetables taste about a million times better when they are roasted. They become sweet and both crispy and soft.

Recipe: Serves 1, can be a side salad or main dish

Preheat oven to 375. Chop whichever vegetables you like and spray pan with canola oil. Put the veggies on the pan and spray again. Roast until browned to your liking, about 15-20 minutes for me. For this salad I roasted a parsnip, green onions, and half a red bell pepper.

Turn the stove on to medium heat and pull the kale leaves off the stalks. Spray a sauteing pan with canola oil and cook kale with a plate over the top for about 4-6 minutes, until a little soft. Then remove lid, stir, and let cook until browned to your liking. I like my kale to get a little burned but its up to you.

Throw kale into a bowl and top with roasted veggies and your favorite salad dressing. I used honey mustard. You can also easily make your own salad dressing by blending olive or canola oil, a vinegar, and mustard and honey, or garlic and onions, or a fruit.


Kale * Kale is insane. It has the most nutrients per calorie and weight than any other food on the planet. It also has one of the highest concentrations of antioxidants. It is the ultimate superfood.

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