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Roast vegetable salad with kale pesto

A grey background with a white platter, topped with roasted vegetables, grains and a green dressing

Roast vegetable salad with kale pesto

Name: Roast vegetable salad with kale pesto
Total time: 35 min
Yield: Serves 2
Ingredients: 1 (about 250g) sweet potato cut into 4cm pieces; 1⁄2 red onion quartered; 1 red pepper cut into chunky pieces; 1 yellow pepper cut into chunky pieces; 2 tbsp olive oil; 1 tbsp capers; 250g pouch cooked puy lentils; 75g kale chopped, tough stalks discarded; 1⁄2 a clove garlic chopped; 50g parmesan (or vegetarian alternative) finely grated, plus extra to serve; 3 tbsp extra-virgin olive oil; 50g pine nuts toasted; 1 lemon zested and juiced

Adam Bush

Published: September 15, 2021 at 9:40 AM

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Serves 2

Easy

Total time: 35 mins

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Toss vibrant roasted veggies with grains and a nutty kale pesto dressing for an easy vegetarian side dish

Gluten free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Throw together this roast vegetable salad, then check out our potato salad, roast pumpkin salad, Moroccan cauliflower salad, goat's cheese salad and more vegetarian salad recipes.

Ingredients

Nutrition

1 (about 250g) sweet potato

cut into 4cm pieces
1⁄2 red onion

quartered
1 red pepper

cut into chunky pieces
1 yellow pepper

cut into chunky pieces
2 tbsp olive oil
1 tbsp capers
250g pouch cooked puy lentils

KALE PESTO DRESSING

75g kale

chopped, tough stalks discarded
1⁄2 a clove garlic

chopped
50g parmesan (or vegetarian alternative)

finely grated, plus extra to serve
3 tbsp extra-virgin olive oil
50g pine nuts

toasted
1 lemon

zested and juiced

Nutrition: per serving

kcal898
fat55.6g
saturates10.6g
carbs58.9g
sugars24.2g
fibre19.4g
protein30.9g
salt0.9g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Put the sweet potato, red onion and peppers onto a baking tray, drizzle over the oil and season well. Roast in the oven for 25 minutes, turning everything halfway, until charred and softened.
step 2

Make the kale pesto dressing by putting the kale into a food processor and pulsing until finely chopped, then add the garlic, parmesan, oil, pine nuts and lemon zest and juice, and whizz until smooth. Add a splash of water to achieve a dressing-like consistency, and season.
step 3

Put the roasted veg into a bowl, then add the capers, cooked lentils and three-quarters of the dressing, and toss well.
step 4

Tip the salad onto a platter, drizzle with the remaining dressing and use a vegetable peeler to shave more cheese on top to serve.

Try more easy vegetarian salad recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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