Kale & Roasted Tomato Salad – a delicious recipe with Dressing, olive oil, lemon juice, maple syrup, mustard, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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
32
g
Fat
40
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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