Kale and Avocado Salad with Roasted Carrots
This kale carrot salad is so tasty and hearty, it’ll def be your new potluck or packed lunch go-to. The veggies are roasted and the kale is sturdy so it’s a make-ahead dream. The key is to hit the hot veggies with sherry vinegar right when they come out of the oven, so they really absorb the deep, sweet and tangy flavor.
4 carrots, split lengthwise and cut into 1 inch pieces
½ red onion, cut into ½ inch slices
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon chile flakes
2 teaspoons sherry vinegar
1 ½ cup shredded dino kale
1 avocado, cubed
2 tablespoons pepitas
1. Preheat the oven to 375°F
2. Combine the first 7 ingredients on a parchment lined baking sheet. Bake for about 15-20 minutes, or until the carrots are slightly tender and the onions are caramelized.
3. While still warm, drizzle the sherry vinegar over the roasted carrots and onions. Let cool for a few minutes.
4. Combine the kale, avocado, peptias, and cooled roasted carrot onion mix, tossing well to coat the kale in the olive oil, spices and vinegar form the roasted carrots. Finish with an extra splash of olive oil, sherry vinegar and a sprinkle of salt.
Originally featured in Refreshingly Simple Salad Ideas for When It's Hot Out