This isn’t your typical kale salad. Seriously, friends. It’s good! This salad is not only delicious but also nutritious.

This salad was smoky, sweet, savory, and bright. It’s our favorite way to get tons of healthy veggies. It’s also only ten ingredients and takes very little time. We’ll show you exactly how to do it!

How to Cut Kale

We’re here for you if you’ve had a kale-based salad that was too hard to chew.

To cut kale into salads, first remove a thick stem. Then, chop up the leaves into bite-sized pieces. Massage the kale before adding other ingredients to make it extra tender.

Components of this hearty Kale Salad

When it comes to salads, we’re into the ultra-flavorful, keeps-you-feeling-full kind. How does this salad achieve that?

  • Roasted roots for complex carbohydrates and vitamins and minerals galore
  • Chickpeas are a good source of fiber and protein
  • Chipotle Pecan Pesto for BIG Flavor!
  • Add whole grains to your diet (brown or white rice, quinoa, or millet).

This salad is still a great source of 15 grams of protein and twenty grams of fiber.



  • Cut into half 1 1/2 cups of sweet potato slices
  • Cut 1 cup of carrots into pieces the size of baby carrots.
  • Cut into 1/2 inch slices 1 cup beets, chopped (or sweet potato can be substituted).
  • Half a medium red onion, skinned and chopped into half-inch slices
  • 1 Tbsp avocado or olive oil
  • Use one pinch of each black pepper and sea salt


  • 1 (15-oz.) Can chickpeas be rinsed, drained, and dried with a towel
  • 1 Tbsp avocado or olive oil
  • Use one pinch of each black pepper and sea salt


  • 5 cups chopped kale, loosely packed (stems removed)
  • Lemon juice, 1 Tbsp
  • Use one pinch of each black pepper and sea salt


  • 14 cup Chipotle-Pecan Pesto
  • Grains (brown rice, quinoa, or millet are optional).


  • Prepare the grains if you are serving this as an entree. Brown rice or quinoa are all good options.
  • Position one rack at the top and the other in the middle of the oven. Line two large baking sheets as well with parchment paper.
  • Add the vegetables (sweet potatoes, carrots, beets, and onions) to the baking sheet. Sprinkle with salt and pepper and drizzle with oil. Toss the vegetables to coat.
  • Add the chickpeas, rinsed and dried, to the second baking sheet and sprinkle with oil, pepper, and salt. Combine by tossing.
  • Place the root vegetables in the middle of the oven and the chickpeas at the top. Bake for 25-30 mins, or until the vegetables are soft and caramelized. The chickpeas should be golden brown. To ensure even cooking, flip/toss the dish for around 15 minutes.
  • Add the chopped kale, along with the maple syrup, lemon juice, and salt, to a large bowl and massage the kale with clean hands. This will soften it. Set aside.
  • Make the pecan chipotle pesto now if you haven’t done so already.
  • Add the roasted vegetables and 1/4 cup of chipotle-pecan pesto to the kale mix. Toss well to combine. Add more dressing to increase sauciness or salt to enhance flavor. Lemon juice can be added for acidity. You can serve this salad warm or chilled with your choice of grains (optional). The salad is also delicious with chicken or salmon if you are not vegan.
  • Fresh is best. The leftovers can be kept in the fridge for 1-2 days. It is best to store the ingredients separately. Not freezer-friendly.

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