This Winter Kale Salad with Freekeh and Roasted Veggies is the perfect combination of healthy and hearty!
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I’m constantly craving comfort food at this time of year, and I was all set to post an easy Frito Pie recipe today … yum! But then I thought, “Wait a minute, it’s the second day of the New Year. Shouldn’t I share something a little healthier?”
Yes, probably. So this delicious Winter Kale Salad with Freekeh and Roasted Veggies won out. Don’t worry though, this salad is pretty amazing, and that Frito Pie recipe is coming soon! Ha.
Whether you are trying to drop a few pounds, eat healthier, or simply love a great salad, this Winter Kale Salad with Freekeh and Roasted Veggies is for you! It’s so tasty, plus it’s positively packed with healthy vegetables and whole grains.
I love a kale salad. It’s an easy way to get a big serving of greens, and when they’re prepared right, kale salads are also really delicious. Since I love freekeh, too, and had a bag in my pantry, I was inspired to combine my two faves for a delicious salad that’s super satisfying even on cold winter days.
I first tried freekeh at a food show a couple years ago and fell in love. It has a wonderful chewy texture and a nutty, mildly smokey flavor. Freekeh comes in whole grain and cracked varieties, and you can find it in a well-stocked grocery store or on Amazon, which is where I got mine. My Tomato, Basil, and Mozzarella Freekeh Salad is one of my favorite ways to use it.
Whole grain freekeh gives this salad a great texture that pairs perfectly with tender kale, crunchy pecans, and roasted sweet potatoes and Brussels sprouts. The star of this Winter Kale Salad with Freekeh and Roasted Veggies though is the homemade curry vinaigrette.
My homemade curry vinaigrette is easy to make from a few simple ingredients. And although I’m calling it a curry vinaigrette, it’s actually made with garam masala, one of my favorite spice blends.
Garam masala is typically used in Indian cooking, and it gives this easy homemade curry vinaigrette a warm, mildly spicy (not hot) flavor that pairs perfectly with the other salad ingredients, especially the sweet potatoes. This is such a tasty vinaigrette!
With all of these amazing ingredients, this Winter Kale Salad with Freekeh and Roasted Veggies is one delicious salad that will keep you full, even on a cold winter day. Serve it for lunch or dinner for a delicious and memorable meal!
- 1 cup whole grain freekeh
- 2 1/2 cups vegetable broth
- 2 medium sweet potatoes, peeled and chopped into 1-inch pieces
- 1 lb. Brussels sprouts, halved
- 1 tbsp. extra virgin olive oil
- 4 tbsp. extra virgin olive oil
- 2 tbsp. apple cider vinegar
- 1 tsp. garam masala
- 1 tsp. honey*
- 1 bunch kale, roughly chopped (discard stems)
- 1 tbsp. extra virgin olive oil
- 1/2 tsp. salt
- 1/2 cup pecan halves, toasted and roughly chopped
- Preheat oven to 425 degrees.
- Combine freekeh and broth in a medium pot.
- Bring broth to a boil, then cover pot and reduce heat to medium-low. Simmer until tender, about 35-45 minutes.
- Drain excess broth from freekeh, then set aside (cool slightly before adding to salad).
- Place sweet potatoes and Brussels sprouts on a baking sheet, then drizzle with olive oil and season with salt and pepper. Toss well.
- Roast veggies for 15 minutes, then flip. Cook another 15 to 20 minutes, or until tender and browned.
- Set aside to cool slightly before adding to salad.
- Whisk together olive oil, vinegar, garam masala, and honey until well combined.
- Season generously with salt and pepper to taste.
- Place kale in a large bowl, then drizzle with olive oil and sprinkle with salt.
- Massage oil and salt into kale, using your hands, for about 2 minutes or until kale is tender.
- Add freekeh, roasted veggies, and pecans to kale; drizzle with vinaigrette.
- Toss salad together, then serve immediately. Enjoy!
*Replace the honey with maple syrup to make this salad vegan.
P.S. If you like this recipe, make sure to check out my Tomato, Basil, and Mozzarella Freekeh Salad, too!
I’m linking up with Tatertots & Jello.