Kale & Roasted Tomato Salad Recipe

Name: Kale & Roasted Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 6 tablespoons olive oil; 3 tablespoons lemon juice; 1 tablespoon maple syrup; 1 teaspoon Dijon mustard; 1 pinch salt; Salad; 8 cups kale; 24 grape or cherry tomatoes; 1 tablespoon olive oil; 1 pinch salt; 1/2 cup feta cheese (a creamy one), cubed; 1/4 cup pumpkin seeds, shelled & toasted

Servings: persons

Dressing
6 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 pinch salt
Salad
8 cups kale
24 grape or cherry tomatoes
1 tablespoon olive oil
1 pinch salt
1/2 cup feta cheese (a creamy one), cubed
1/4 cup pumpkin seeds, shelled & toasted

1
In a large mixing bowl whisk together the oil, lemon juice, maple syrup, mustard and salt until emulsified. Set aside.
2
Cut out the stems of the kale and discard, as that is the bitter part. Chop the kale into bite size pieces, wash it well and spin dry in salad spinner. Set aside in the fridge.
3
Preheat the oven to 350 F. Place the tomatoes on a small baking sheet. Drizzle with the oil, sprinkle with salt. Bake for 20 to 25 minutes. Remove from the oven and cool to room temperature. Refrigerate.
4
Add the kale to the dressing and toss until it is coated. Place in the fridge for 30 to 60 minutes.
5
Place the kale onto a large serving platter or individual plates. Top with the tomatoes, feta cheese and pumpkin seeds. Serve immediately.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Dressing, 6 tablespoons olive oil, 3 tablespoons lemon juice, 1 tablespoon maple syrup, and more.

Yes, Kale & Roasted Tomato Salad falls under the Salads category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Kale & Roasted Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions