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

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

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Ingredients

  • 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 PESTO DRESSING

  • 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

Method

  • 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
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