Hearty Kale Salad with Chipotle Pecan Pesto
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
2 (Entreé servings // or twice as many side servings)
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Calories
661 kcal
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Course
Side Dish, Main Course
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Cuisine
Vegan
Hearty Kale Salad with Chipotle Pecan Pesto
Description
The recipe calls for roasting sweet potatoes, carrots, beets, and red onion at 400°F until tender and caramelized, alongside roasted chickpeas seasoned simply with oil, salt, and pepper for crispness. Separately, chopped kale is massaged with lemon juice, salt, and an optional touch of maple syrup to soften the leaves and add brightness.
The warm roasted vegetables and chickpeas are combined with the kale greens, creating contrast between tender and crisp textures. The salad is served with chipotle pecan pesto, which introduces smoky, spicy, and nutty flavors that elevate the dish. Adding grains like brown rice, quinoa, or millet makes the salad a more substantial main course.
This salad balances earthy root vegetables and robust greens with a zesty dressing and crunch from the pesto, suitable for vegetarian meals and providing a complex blend of flavors and textures in one bowl.
Ingredients
ROASTED ROOT VEGGIES
- 1 ½ cups sweet potato chopped, halved, cut into 1/2-inch slices
- 1 cup carrot chopped, cut into baby-carrot-sized pieces
- 1 cup beet chopped, halved, cut into 1/2-inch slices, or substitute more sweet potato
- 1/2 medium red onion skin removed, chopped into 1/2-inch slices
- 1 Tbsp avocado oil or olive oil
- 1 healthy pinch each salt sea salt
- 1 healthy pinch each black pepper sea salt
CHICKPEAS
- 1 (15-oz.) chickpea canned, rinsed, drained, patted dry
- 1 Tbsp avocado oil or olive oil
- 1 healthy pinch each salt sea salt
- 1 healthy pinch each black pepper sea salt
GREENS
- 5 cups loosely packed kale stalky stems removed // ~1 small bundle, chopped
- 1 Tbsp lemon juice
- 1 tsp maple syrup (optional)
- 1 healthy pinch each salt sea salt
- 1 healthy pinch each black pepper sea salt
FOR SERVING
- 1/4 cup chipotle pecan pesto (or more if serving with grains)
- grains (such as brown rice, quinoa, or millet // optional)
Instructions
- If serving as an entreé with grains (optional), prepare at this time. Brown rice, quinoa, or millet would all work well.
- Preheat oven to 400 degrees F (204 C) and position one rack near the top of the oven and another rack in the center of the oven. Also line two large baking sheets with parchment paper.
- Add the chopped vegetables (sweet potato, carrots, beets, onion) to one of the prepared baking sheets. Drizzle with oil, sprinkle with salt and pepper, and toss to coat.
- To the other prepared baking sheet, add your rinsed and dried chickpeas and top with oil, salt, and pepper. Toss to combine.
- Place the root vegetables on the center rack of the oven and the chickpeas on the top rack. Bake for 25-30 minutes, or until vegetables are tender and slightly caramelized and the chickpeas are golden brown. Flip/toss near the 15-minute mark to ensure even cooking.
- Meanwhile, add chopped kale to a large mixing bowl along with the lemon juice, maple syrup, and salt and pepper and massage with clean hands for 1-2 minutes to soften the kale. Set aside.
- If you haven’t already prepared the chipotle pecan pesto, make it at this time.
- Add the warm roasted vegetables to the kale mixture along with 1/4 cup chipotle pecan pesto (adjust amount if altering batch size) and toss to coat. Taste and adjust as needed, adding more dressing for sauciness, salt for overall flavor, or lemon juice for acidity. Serve warm or cold with grains of choice (optional). If not vegan, salad also pairs well with roasted salmon or chicken.
- Best when fresh. Leftovers will keep in the refrigerator for up to 1-2 days, preferably with the components stored separately. Not freezer friendly.
Notes
- Nutrition information provided is a rough estimate and does not include optional ingredients like grains or maple syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(Entreé servings // or twice as many side servings)
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Serving | 1entrée serving | |
| Calories | 661 | 33% |
| Carbohydrates | 92.7g | 31% |
| Protein | 15.8g | 32% |
| Fat | 28.1g | 43% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 5.4g | 32% |
| Monounsaturated Fat | 16.7g | 84% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 669mg | 28% |
| Potassium | 1518mg | 32% |
| Fiber | 20.3g | 81% |
| Sugar | 28.4g | 57% |
| Vitamin A | 44000IU | 880% |
| Vitamin C | 67mg | 74% |
| Calcium | 302mg | 30% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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