30-Minute Roasted Kale Salad
A nutrient-packed salad featuring crispy roasted lacinato kale tossed with fresh vegetables, apple slices, and chickpeas. The oil-free hummus dressing provides creamy richness without added fats, while apple cider vinegar and nutritional yeast create a tangy, umami flavor base. Perfect for meal prep or as a light lunch that satisfies without weighing you down. The combination of textures from crispy kale, crunchy walnuts, and tender vegetables makes this salad both filling and refreshing.
Ingredients
- 1 bunch lacinato kale, stems removed and roughly choppedregular kale1:1dietary
use any kale variety
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable broth
- 2 tablespoons nutritional yeast
- 2 cloves garlic, minced
- ¼ teaspoon smoked paprika
- salt
- pepper
- ⅓ large tomato, diced
- ⅓ large cucumber, halved then sliced
- ⅓ cup chickpeas
- ½ Fuji apple, thinly sliced
- 2 tablespoons walnuts, roughly chopped
- lemon wedges, to serve
- 2 tablespoons oil free hummusregular hummus1:1dietary
adds richness
- 2 tablespoons water, as needed to thin
- ¼ teaspoon garlic powder(optional)
Instructions
- 1
Preheat oven to 400F
- 2
Whisk together apple cider vinegar, vegetable broth, nutritional yeast, minced garlic, smoked paprika, salt and pepper until smooth
- 3
Add kale and massage until seasoning is evenly distributed
- 4
Spread kale in single layer on 1-2 lined baking sheets
- 5
Bake for 10-11 minutes until wilted and slightly crispy
- 6
Remove from oven and let cool to room temperature
- 7
Whisk hummus with water and garlic powder until smooth
- 8
Add all salad ingredients and cooled kale to large bowl and mix until uniform
- 9
Pour dressing over salad to taste
- 10
Serve with lemon wedges and remaining dressing on the side
Tips
Massage the kale thoroughly with the seasoning to help break down the tough fibers and ensure even coating before roasting.
Let the roasted kale cool completely before adding to the salad to prevent wilting the fresh vegetables and maintain texture contrast.
Adjust the dressing consistency by adding water gradually until you reach your preferred thickness for easy tossing.
Good to Know
Store assembled salad in refrigerator for up to 2 days. Keep dressing separate until serving.
Can prepare roasted kale and chop vegetables up to 1 day ahead. Store components separately.
Serve immediately after dressing to maintain texture contrast.
Common Mistakes
Don't overdress the salad to avoid making kale soggy.
Don't skip cooling the roasted kale to prevent wilting fresh ingredients.
Don't pack kale too densely on baking sheet to ensure even roasting.
Substitutions
use any kale variety
adds richness
FAQ
Can I make this salad ahead of time?
You can prep the roasted kale and chopped vegetables up to one day ahead, but assemble and dress the salad just before serving to maintain the best texture and prevent sogginess.
What if I don't have nutritional yeast?
You can substitute with grated parmesan cheese for a non-vegan option, or simply omit it and add a pinch of salt and extra lemon juice for flavor depth.
How long will leftovers keep?
Dressed salad keeps for up to 2 days refrigerated, though the texture will soften. For best results, store components separately and assemble portions as needed.