A grey background with a white platter, topped with roasted vegetables, grains and a green dressing

Roast vegetable salad with kale pesto

  • serves 2
  • Easy

Toss vibrant roasted veggies with grains and a nutty kale pesto dressing for an easy vegetarian side dish


Throw together this roast vegetable salad, then check out our potato saladroast pumpkin salad, Moroccan cauliflower salad and more vegetarian salad recipes.



  • sweet potato 1 (about 250g), cut into 4cm pieces
  • red onion 1⁄2, quartered
  • red pepper 1, cut into chunky pieces
  • yellow pepper 1, cut into chunky pieces
  • olive oil 2 tbsp
  • capers 1 tbsp
  • cooked puy lentils 250g pouch


  • kale 75g, chopped, tough stalks discarded
  • garlic 1⁄2 a clove, chopped
  • parmesan (or vegetarian alternative) 50g, finely grated, plus extra to serve
  • extra-virgin olive oil 3 tbsp
  • pine nuts 50g, toasted
  • lemon 1, zested and juiced


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the sweet potato, red onion and peppers onto a baking tray, drizzle over the oil and season well. Roast in the oven for 25 minutes, turning everything halfway, until charred and softened.

  • Step 2

    Make the kale pesto dressing by putting the kale into a food processor and pulsing until finely chopped, then add the garlic, parmesan, oil, pine nuts and lemon zest and juice, and whizz until smooth. Add a splash of water to achieve a dressing-like consistency, and season.

  • Step 3

    Put the roasted veg into a bowl, then add the capers, cooked lentils and three-quarters of the dressing, and toss well.

  • Step 4

    Tip the salad onto a platter, drizzle with the remaining dressing and use a vegetable peeler to shave more cheese on top to serve.

Try more easy vegetarian salad recipes

Roast Pumpkin Salad recipe with Chickpeas

Nutritional Information

  • Kcals 898
  • Fat 55.6g
  • Saturates 10.6g
  • Carbs 58.9g
  • Sugars 24.2g
  • Fibre 19.4g
  • Protein 30.9g
  • Salt 0.9g