It’s happened. I found a salad recipe I love. True, it’s packed with roasted vegetables and hearty grains in addition to the baby kale…
But still, I absolutely love this recipe, and for a person who’s not really into salad, that is saying something!
One of my favorite things about this recipe is that it’s CRAZY adaptable, takes very little hands-on time, and you can use store-bought ingredients to make things simpler. I used pre-cooked beets (I still went ahead and roasted them after), and a clamshell of baby kale which is tender and doesn’t need shredded.
This roasted vegetable salad is also a great dumping ground for other leftovers…I’ve tossed in roasted veggies, grilled chicken, and anything else that caught my fancy. It made a great make-ahead lunch for taking to work all week, and I actually *looked forward* to pulling it out of the fridge.
Besides swapping out the wild rice for a hearty grain like barley, and I played with the dressing proportions quite a bit…in particular, I decreased the olive oil so it makes less dressing but the flavor is stronger—so you need less and cut the calories down a little.
Because I use baby kale and it’s more tender, this works okay, and you can add the dressing ahead of time without everything getting too soggy. It packs a punch!