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–+ servings

Winter Kale Salad

Treat yourself to this Winter Grain Salad with Kale, Freekeh, and Roasted Veggies ... it's packed with warm, delicious flavors you'll love!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Salad
Cuisine: American
Servings: 4 to 6 people
Calories: 602kcal
Author: Ginnie

Ingredients

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
  • ½ teaspoon salt
  • ½ cup pecan halves, toasted and roughly chopped

Instructions

  • Preheat oven to 425 degrees.

Cook Freekeh:

  • 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).

Prepare roasted veggies:

  • 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.

Make vinaigrette:

  • Whisk together olive oil, vinegar, garam masala, and honey until well combined. Season generously with salt and pepper to taste.

Assemble salad:

  • 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!

Notes

This recipe makes four large servings (main dish) or six or more smaller servings (side dish).
Replace the honey with maple syrup to make this salad vegan.
Make this salad at any time of year by substituting in your favorite seasonal roasted vegetables.
Make sure to check out the info before this recipe card for helpful tips, variations, and related recipes!

Nutrition

Calories: 602kcal
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