Winter Kale Salad with Freekeh and Roasted Veggies
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

This Winter Kale Salad with Freekeh and Roasted Veggies is packed with warm, delicious flavors!

Course: Salad
Cuisine: American
Keyword: kale salad with roasted vegetables, winter kale salad, winter salad
Servings: 4 to 6 people
Author: Ginnie
For Freekeh:
For Roasted Veggies:
  • 2 medium sweet potatoes, peeled and chopped into 1-inch pieces
  • 1 pound Brussels sprouts, halved
  • 1 tablespoon extra virgin olive oil
For Vinaigrette:
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garam masala
  • 1 teaspoon honey*
For Salad:
  • 1 bunch kale, roughly chopped (discard stems)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 cup pecan halves, toasted and roughly chopped
  1. Preheat oven to 425 degrees.
  2. Combine freekeh and broth in a medium pot.
  3. Bring broth to a boil, then cover pot and reduce heat to medium-low. Simmer until tender, about 35-45 minutes.
  4. Drain excess broth from freekeh, then set aside (cool slightly before adding to salad).
Prepare roasted veggies:
  1. Place sweet potatoes and Brussels sprouts on a baking sheet, then drizzle with olive oil and season with salt and pepper. Toss well.
  2. Roast veggies for 15 minutes, then flip. Cook another 15 to 20 minutes, or until tender and browned.
  3. Set aside to cool slightly before adding to salad.
Prepare vinaigrette:
  1. Whisk together olive oil, vinegar, garam masala, and honey until well combined.
  2. Season generously with salt and pepper to taste.
Prepare salad:
  1. Place kale in a large bowl, then drizzle with olive oil and sprinkle with salt.
  2. Massage oil and salt into kale, using your hands, for about 2 minutes or until kale is tender.
  3. Add freekeh, roasted veggies, and pecans to kale; drizzle with vinaigrette.
  4. Toss salad together, then serve immediately. Enjoy!

*Replace the honey with maple syrup to make this salad vegan.