Salad. Thought of by many as a side or a starter is often made light and delicate. This salad that you are about to embark on is all but light and delicate. It is in no way a side or starter. It is a meal.
Filled with amazing seasonal vegetables both hard and soft. The vegetables juices lightly coat the tossed kale, creating a savory dressing. This salad will not need any support to stand as a filling, delicious meal.
I hope you enjoy this salad as much as we do. Use the vegetables that are available to you. Let us know what you come up with.
One Pan Roasted Veggie Salad
Prep time
Cook time
Total time
Author: Meatless Makeovers
Recipe type: Salad
Ingredients
- 1 Large Bunch Kale (Stems Removed, Chopped Large)
- 1 Zucchini (Halved, Sliced into One Inch Pieces)
- 2 Carrots (Peeled, Cut into Large Sticks)
- 1 Medium Onion (Cut into Large Wedges)
- 1 Medium Beet (Peeled, Halved and Sliced Very Thin)
- 12-15 Fingerling or Baby Potatoes (Halved or Quartered depending on potato size)
- 1 Can Garbanzo Beans (Drained and Rinsed)
- 2 tsp Garlic Powder
- 1tsp Red Pepper
- 1tsp Thyme
- 1tsp Dried Basil
- 1tsp Salt
- 1tsp Pepper
- 1-2 Green Onions (For Garnish)
- 1 Lemon (Sliced into Wedges for Garnish)
Instructions
- Preheat oven to 400 Degrees. Wash and prepare all produce.
- On a baking pan coated lightly with olive oil, spread out all the cut vegetables and garbanzo beans. Drizzle with olive oil and sprinkle spice blend. Toss to coat.
- Bake for 20-30 minutes or until all vegetables are soft and some have started to brown, stirring halfway through.
- In a large bowl, add the kale and roasted vegetables. Toss to combine.
- Serve for an entrée with a lemon wedge. Enjoy.
