How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Kale-Buttermilk Dressing for Roasted Vegetables?

You need 14 ingredients. The key ingredients include: 1/3 bunch green kale (4 ounces), stemmed, leaves torn into large pieces, 1 garlic clove, crushed, 1/2 small serrano chile with seeds, chopped, 1 oil-packed anchovy fillet, drained, and more.

Is Kale-Buttermilk Dressing for Roasted Vegetables suitable as vegetarian?

Yes, Kale-Buttermilk Dressing for Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Kale-Buttermilk Dressing for Roasted Vegetables?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale-Buttermilk Dressing for Roasted Vegetables

Name: Kale-Buttermilk Dressing for Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 bunch green kale (4 ounces), stemmed, leaves torn into large pieces; 1 garlic clove, crushed; 1/2 small serrano chile with seeds, chopped; 1 oil-packed anchovy fillet, drained; 1/4 cup plain whole-milk Greek yogurt; 2 tablespoons buttermilk; 1/2 teaspoon granulated onion powder; 1/8 teaspoon ground cumin; 1 tablespoon chopped dill, chives or parsley; 1/2 teaspoon fresh lemon juice; 1/2 cup extra-virgin olive oil; Kosher salt; Pepper; Roasted root vegetables (such as beets and sweet potatoes), for serving

Try this homemade Kale-Buttermilk Dressing for Roasted Vegetables recipe the whole family will love. Made with green kale, garlic, serrano chile and oil…

This Kale-Buttermilk Dressing for Roasted Vegetables relies on simple, everyday ingredients such as garlic clove, crushed, buttermilk, granulated onion powder and ground cumin. It comes together quickly and makes 4 servings, at about 595 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Kale-Buttermilk Dressing for Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions