Loaded Kale Salad

A hearty, flavor-packed kale salad loaded with roasted vegetables, crunchy toppings, and a bold, savory dressing. This salad is filling enough to stand on its own while still feeling fresh and balanced.

Why you’ll love this recipe

• Packed with texture and bold flavors

• Naturally vegan and gluten-free

• Great for meal prep

• Works as a main or a side

Ingredients notes

• Kale: Curly or lacinato kale both work. Massage it well to soften the leaves and remove bitterness.

• Roasted vegetables: Sweet potatoes, squash, or carrots add warmth and sweetness.

• Chickpeas: Add protein and crunch when roasted.

• Seeds or nuts: Pumpkin seeds or almonds add texture and richness.

• Dressing: A savory, slightly tangy dressing ties everything together.

How to make Loaded Kale Salad

Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.

Toss the sweet potato cubes and chickpeas with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, stirring halfway, until golden and crisp.

While the vegetables roast, add the chopped kale to a large bowl. Drizzle with a small amount of olive oil and massage with your hands for 1–2 minutes until softened and darker in color.

In a small bowl, whisk together all dressing ingredients until smooth.

Once the roasted vegetables are done, let them cool slightly. Add them to the bowl with the kale, along with seeds or nuts, avocado, and optional red onion.

Pour the dressing over the salad and toss well to combine. Taste and adjust seasoning as needed.

Serve immediately or store chilled for later.

Image credit: Demo recipe images are credited to Minimalist Baker and are used solely for preview and demonstration purposes.