Roasted Kale, Vegetable, And Bean Salad Recipe

Name: Roasted Kale, Vegetable, And Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Vegetables:; 5 Oz of Baby Kale (or Regular Kale, with Ribs removed); 1/2 Bunch of Cilantro, Chopped finely (you can leave stems attached); 1/2 package of white mushrooms, diced; 1 green pepper diced; 2-3 Large Carrots, peeled and then diced; 1 Can of Garbanzo Beans, Unwashed but with juice drained; 1/2 Package of Pasta, cooked; 1/3 Lb of Cooked Chicken breast diced (Optional); Marinade:; 1/8 Cup of Olive Oil; 6 Cloves of Garlic, Finely Chopped; 2 Tbsp White Wine Vinegar; 1 Tsp Fresh Lime Juice; 1/4 tsp salt; 1/4 tsp pepper

Servings: persons

For Vegetables:
5 Oz of Baby Kale (or Regular Kale, with Ribs removed)
1/2 Bunch of Cilantro, Chopped finely (you can leave stems attached)
1/2 package of white mushrooms, diced
1 green pepper diced
2-3 Large Carrots, peeled and then diced
1 Can of Garbanzo Beans, Unwashed but with juice drained
1/2 Package of Pasta, cooked
1/3 Lb of Cooked Chicken breast diced (Optional)
Marinade:
1/8 Cup of Olive Oil
6 Cloves of Garlic, Finely Chopped
2 Tbsp White Wine Vinegar
1 Tsp Fresh Lime Juice
1/4 tsp salt
1/4 tsp pepper

1
Heat oven to 375F
2
Combine chopped vegetables EXCEPT chick peas in a small-medium sized baking dish . Add chicken, if preferred.
3
Combine marinade ingredients and let sit while oven warms up
4
Once at desired temperature, Mix marinade and ingredients all together in baking dish before placing in oven
5
Bake for 30m while rotating vegetables every 10 minutes.
6
When time is up, add in the chick peas, mix once more, and enjoy!
7
(It is even better the next day, cold =)

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 16 ingredients. The key ingredients include: For Vegetables:, 5 Oz of Baby Kale (or Regular Kale, with Ribs removed), 1/2 Bunch of Cilantro, Chopped finely (you can leave stems attached), 1/2 package of white mushrooms, diced, and more.

Yes, Roasted Kale, Vegetable, And Bean 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.

Roasted Kale, Vegetable, And Bean Salad

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