• Home
  • About
    • About Me
    • Disclosure
  • Contact

↑

  • Home
  • About
    • About
    • Disclosure
  • Recipes
  • Main Course
  • Dessert
  • Contact

Garnish & Glaze

  • Recipe Index
  • Main Course
  • Dessert

Busy schedule?We've got you covered!

Grab our FREE collection of 30-Minute Meals straight to your inbox!

When you subscribe to our amazing and delicious weekly newsletter

Kale Salad with Roasted Vegetables

August 13, 2020 | Main Course

Jump to Recipe Print Recipe

Kale Salad with Roasted Vegetables is a delicious, healthy, and filling salad. This salad is packed with flavor, texture, and so much wholesome goodness that you can’t help but feel better after enjoying it.

A large bowl of Kale Salad topped with roasted sweet potatoes, beets, farro, avocado, chicken, pita chips, red onions, and goat cheese; a jar of tahini dressing, small bowl of pesto, and bowl or pita chips to the side.

This Kale Salad with Roasted Vegetables is a copycat recipe of the Mayweather Salad made at Roots Natural Kitchen. It’s one of my husband’s favorite restaurants to grab lunch from in downtown Charlottesville. It makes the most delicious and filling fresh salads!

My first time there I got this delicious Mayweather salad. The combination of roasted vegetables, grain, kale, crunchy pita chips, and delicious dressing was so satisfying. I just had to remake it!

A close up photo of a tossed Kale Salad with Roasted Vegetables.

Kale Salad with Roasted Vegetables

The great thing about kale is that it lasts longer than some of the other greens out there. When I make this salad I always meal prep it for my husband and I to enjoy for lunches for a few days that week.

Various sized white bowls of roasted vegetables, cooked grain, massaged kale, onion, dressing, and cheese.

What’s in this Salad?

  • Kale– Don’t forget to massage your kale for best flavor and texture.
  • Whole Grain– I used Farro but the restaurant uses Bulgur Wheat
  • Roasted Sweet Potatoes– Simple to prepare and crispy.
  • Roasted Beets– So yummy! If you don’t already love beets, you will!
  • Chicken– I like to season the chicken with paprika, chili powder, and salt but feel free to use different spices.
  • Avocado– Adds creaminess and good healthy fats.
  • Red Onion– Adds a little bite that compliments the sweetness of the potatoes.
  • Goat Cheese– This creamy, strong flavored cheese is amazing in this salad but can be substituted with Feta cheese.
  • Pita Chips– This adds the perfect crunchy texture and saltiness.
  • Pesto– Adds a greater depth of flavor that works well with the tahini dressing.
  • Lemon Tahini Dressing– This dressing is so yummy and creamy. You’ll want it on all your salads!
Kale Salad with roasted vegetables and drizzled with tahini dressing with two forks in the side.

HOW TO MAKE KALE SALAD:

Time needed: 1 hour and 20 minutes.

This healthy Kale Salad takes some preparation but it is well worth it!

  1. Prepare sweet potatoes & beets

    Get your vegetables seasoned and in the oven.

  2. Cook farro

    While vegetables roast, cook farro or other whole grain according to package instructions.

  3. Cook chicken

    While vegetables and grain are cooking, cook the chicken. This can be done in a skillet or you can leave the breasts whole and grill the chicken. You could also just use rotisserie chicken or purchase grilled chicken.

  4. Assemble the salad

    Place all ingredients in a large mixing bowl and toss. If not planning to eat all the salad immediately, follow meal prep instructions.

Roasted beets on top of a salad with tahini dressing drizzled over them.

FAQS

Can I use a different protein?

Yes! Feel free to swap it out for tofu, beans, or roasted chickpeas.

Can I prepare this salad in advance?

Yes! Roast the vegetables, cook the chicken, chop the onion, cook the grain, and massage the kale all in advance. Store in the fridge in air tight containers and toss everything together when ready to eat.

How can I meal prep this salad?

Once the roasted vegetables, chicken, and grain are no longer warm (I recommend refrigerating them before meal prepping), place them in the bottom of your storage containers. Add the onions and cheese and top with the kale. Tahini Dressing and pesto can be combined and divided among little containers. Store the pita chips in a separate airtight container or baggie. Just before eating, add dressing and pita chips, close container back up and shake until evenly coated in dressing. (Alternatively you could dump it all in a large mixing bowl to toss and then place back in the meal prep container to eat.)

Spooning tahini dressing over a kale salad.

TOOLS USED TO MAKE THIS KALE SALAD:

  • Meal Prep Containers– These are the perfect size containers for this salad and are shatter proof and stain proof. I have the lower end version that do stain but they do the job.
  • Disposable Meal Prep Containers– These are large enough to fit your salad and still about to toss it in the dressing. They can be washed in the dishwasher for reuse.
  • Cast Iron Skillet– A cast iron skillet is a kitchen must have. It heats evenly and gives meats a nice crust.
  • Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
A kale salad with vegetables, chicken, farro, cheese, and avocado drizzled with tahini dressing.

LOOKING FOR MORE FILLING SALADS? CHECK OUT THESE:

  • Tuna Chopped Salad
  • Summer Berry Cobb Salad
  • Thai Peanut Chicken Salad
  • Berry Chicken Spinach Salad
  • Chicken Pasta Salad with Spinach & Tomatoes
Print Recipe

Kale Salad with Roasted Vegetables

Kale Salad with Roasted Vegetables is a delicious, healthy, and filling salad. It is packed with flavor, texture, and so much wholesome goodness that you can't help but feel good after enjoying it.
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Servings: 4
Calories: 825kcal
Author: Garnish and Glaze

Ingredients

  • 1 recipe Roasted Sweet Potatoes
  • 1 recipe Roasted Beets
  • 1 cup uncooked Farro, bulgur wheat, or other cooked grain
  • 1 pound chicken
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 bundle curly kale, massaged
  • 1 avocado, sliced
  • 1/2 cup goat cheese, crumbled, or Feta cheese
  • 1/2 cup red onion, chopped
  • 1 cup pita chips, broken
  • 1/2 cup Lemon Tahini Dressing
  • 1/4 cup pesto

Instructions

  • Prepare and bake the sweet potatoes and beets. Meanwhile, cook the farro, chicken, and prepare the kale.

For the Farro:

  • Prepare Farro or other whole grain according to package directions. Fluff with fork and let cool. Store in airtight container in fridge.

For the Chicken:

  • Skillet Version: Cut chicken into bite size pieces and toss with spices. Heat a skillet with 1 tablespoon oil over medium-high heat and cook chicken on all sides until cooked through (about 10 minutes). Move to plate.
  • Grilled Version: Season both sides of chicken breasts. Cook on medium-high heat grill for about 5-6 minutes per side. Slice when cooled.

For the Salad:

  • If consuming all the salad in one sitting– place all ingredients in a large mixing bowl, toss, and serve. (Cooked items can be put into the salad warm or cold.)
    If meal prepping– Chill all ingredients before assembling. Using 32 ounce containers, place some roasted vegetables, chicken, and grain in the bottom of each. Add the onions and cheese and top with the kale. Portion the Tahini Dressing and pesto together between small dressing containers. Store pita chips in separate airtight container or baggie. Just before eating, add dressing and pita chips, close container back up and shake until evenly coated in dressing. (Alternatively you could dump it all in a large mixing bowl to toss and then place back in the meal prep container to eat.)
Course: Main Course
Cuisine: American
Keyword: Kale Salad with Roasted Vegetables
Nutrition Facts
Kale Salad with Roasted Vegetables
Amount Per Serving
Calories 825 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 9g56%
Cholesterol 14mg5%
Sodium 1577mg69%
Potassium 1733mg50%
Carbohydrates 110g37%
Fiber 24g100%
Sugar 26g29%
Protein 21g42%
Vitamin A 23109IU462%
Vitamin C 25mg30%
Calcium 189mg19%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Related topics:
Main Course Meal Prep Oven Salad Stove Top Summerbeets chicken goat cheese sweet potatoes

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Hey There, I'm Melanie!

Thanks for stopping by!

I am a wife, mother of three little girls, and a chocolate addict. I love baking (and eating!) sweets, but I balance it out with healthy meals.

Read More

find a recipe

Latest Recipes

A bowl of Puppy Chow.
Baked Potato Wedges on a plate with ketchup.
Close up of a Rice Krispie Treat with stretched gooey marshmallow.
Tomatoes, onions, jalapeno, and cilantro mixed in a bowl with chips on the side.
A jar of barbecue sauce with a drip of some down the side.

Amazon Disclosure:

Garnish & Glaze participates in the Amazon affiliate program. In exchange for linking to Amazon.com, this site earns advertising fees.

Yummy Desserts

Chocolate Cream Cheese Frosting swirled on red cupcakes.
Close up of a Red Velvet cupcake topped with ganache and cream cheese frosting on a pink platter.
A slice of Homemade Blueberry Pie with a scoop of ice cream on top.
Cream Cheese Buttercream Frosting on an electric mixer paddle.
Close up of warm Blackberry Cobbler topped with vanilla ice cream.
Coconut Almond Gooey Chex Mix in a bowl.

Busy Schedule?

Then you need these FREE, simple, EASY, and nourishing 30-Minute Dinner Recipes!


Thank you!

You have successfully joined our subscriber list.


.

Featured on:

Weekly Recipes When you subscribe

Garnish & Glaze participates in the Amazon affiliate program. In exchange for linking to Amazon.com, this site earns advertising fees. Privacy Policy
©2022, Garnish & Glaze. / Site by Pixel Me Designs
  • Home
  • About
    • About Me
    • Disclosure
  • Contact