Looking for a vibrant and nutritious dish that’s as delicious as it is visually stunning? Dive into the world of Mediterranean flavors with our Kale and Roasted Veggie Salad topped with a creamy Tahini Yogurt Pesto! This delightful salad is not only packed with fresh veggies and wholesome ingredients, but it also comes together in just under an hour. Whether you’re serving it as a light lunch or a side dish for dinner, this recipe will leave your taste buds dancing and your guests asking for seconds. Ready to transform your salad game? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 bunch kale, chopped
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup tahini
- 1/2 cup plain yogurt
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will prepare the oven for roasting the vegetables.
- While the oven is heating, prepare the vegetables. Wash the kale thoroughly, remove the stems, and chop it into bite-sized pieces. Set aside in a large mixing bowl.
- Next, wash and dice the red bell pepper and zucchini into small, uniform pieces. Halve the cherry tomatoes. Add all the diced vegetables to the mixing bowl with the kale.
- Drizzle a tablespoon of olive oil over the chopped vegetables and season with salt and pepper to taste. Toss everything together until the veggies are evenly coated.
- Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Make sure they are in a single layer to ensure even roasting.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through the cooking time for even roasting.
- While the vegetables are roasting, prepare the tahini yogurt pesto. In a medium bowl, combine the tahini, plain yogurt, minced garlic, and a pinch of salt and pepper. Mix well until smooth and creamy.
- Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Then, add the roasted veggies to the bowl with the chopped kale.
- Drizzle the tahini yogurt pesto over the warm kale and roasted vegetables. Toss everything together gently until the kale is well-coated and the ingredients are evenly distributed.
- Serve the salad warm or at room temperature. You can garnish with additional salt, pepper, or a sprinkle of sesame seeds if desired. Enjoy your Kale and Roasted Veggie Salad with Tahini Yogurt Pesto!
Tips
- Prep Ahead: To save time, wash and chop your vegetables in advance. Store them in the fridge until you’re ready to roast for a quick meal prep solution.
- Customize Your Veggies: Feel free to swap in your favorite seasonal vegetables! Carrots, broccoli, or even sweet potatoes can work beautifully in this salad.
- Perfect Roasting: Ensure your vegetables are spread out in a single layer on the baking sheet. This allows them to roast evenly and develop that delicious caramelization.
- Make It Vegan: For a plant-based version, substitute the plain yogurt with a dairy-free yogurt alternative.
- Add Crunch: For an extra layer of texture, consider adding toasted nuts or seeds, like almonds or pumpkin seeds, before serving.
- Serve Warm or Cold: This salad is versatile! Enjoy it warm right out of the oven or let it cool to room temperature for a refreshing dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 5mg
