Kale Roasted Veggie Salad
10
Minutes
Prep Time
20
Minutes
Cooking Time
30
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Bag Harvest Fresh Chopped Kale
- 1 Package Harvest Fresh Cubed Sweet Potatoes
- 4 Harvest Fresh Shallots, Sliced
- 1 Large Eggplant, chopped in cubes
- 1 Red Pepper, seeds removed, chopped
- ½ Cup Green Lentils, cooked
- 1 Garlic Clove, minced
- 5 Tbsps. Olive Oil, divided
- Salt and Pepper to taste
- ¼ Cup pomegranates, topping
Directions
- Preheat Oven at 350 degrees. Line a baking sheet with parchment paper.
- In a colander, add Eggplant sprinkle with salt.
- In a bowl, add bell peppers, cubed sweet potatoes and garlic, add 2 Tbsp. Oil, salt and pepper, mix until fully combined. Place on baking sheet, roast for 30 minutes, until vegetables have softened.
- In a Skillet, add 2 Tbsps. oil, add onion sauté, until translucent, add eggplant, sauté until golden brown.
- In a bowl, add chopped Kale, add 1 Tbsp. Olive oil, Salt and massage Kale. Add cooked eggplant mixture, roasted vegetables, lentils and pomegranates, mix until fully combined and ready to serve.
What You Need
