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Roasted Root Vegetable and Kale Salad

Simply seasoned and roasted root vegetables and chickpeas are the base of this hearty kale salad and with a bright dressing, making it perfect for any time of year. Serves 2 as a main, serves 4 as a side.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: kale salad

Ingredients

  • 3 medium beets peeled and cut in ¾” pieces
  • 1 large sweet potato scrubbed and cut in 1” pieces
  • 1 bunch lacinato kale tough stems removed and torn into bite-sized pieces
  • 1 cup cooked chickpeas
  • 1.5 tablespoons olive oil
  • Salt and pepper to taste

For the dressing:

  • ¼ cup Greek yogurt
  • 2 tablespoons lemon juice
  • 2-3 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 400ºF and line a half-sheet pan with foil or parchment paper (optional, but easy cleanup!)
  • Toss your chopped beets and sweet potatoes with 1 tablespoon of olive oil, a big pinch of salt, and a few cracks of freshly ground black pepper. Toss to coat, and arrange on the prepared sheet pan in an even layer, careful not to crowd the vegetables.
  • Roast for 15-20 minutes, or until the beets and sweet potatoes have started to soften a bit. Using a spatula, flip them once, then nudge them to the side of the sheet tray to make room for the chickpeas.
  • Toss the chickpeas with a half tablespoon of olive oil, a big pinch of salt, and some black pepper. Add them to the sheet pan with the sweet potatoes and beets, and roast for an additional 10-15 minutes.
  • While the vegetables roast, whisk together the Greek yogurt, lemon juice, and olive oil. Add salt and pepper to taste.
  • Pour the dressing over the kale and toss to coat using clean hands. While tossing, gently massage the kale, as if you are trying to lightly press the dressing into the leaves.
  • Toss the roasted vegetables and chickpeas with the dressed kale. Delicious warm or at room temperature.