How To Make Kale Salad with Brown Rice
Enjoy a refreshing bowl of kale salad for lunch! It’s a full meal with brown rice, tasty sweet potatoes and crunchy broccoli.
Serves:
Ingredients
For Salad:
- 2sweet potatoesmedium, peeled and diced
- 2cupsbroccoli floretsabout 1 small head of broccoli, roughly-chopped
- 2tbspolive oil
- salt and pepper
- 4cupskale leaveschopped
- 2cupsbrown riceor farro, cooked
- ⅔cupdried cranberriesor cherries
- ⅔cuptoasted pecanschopped
- ½cupcrumbled fetaor goat cheese, optional
For Vinaigrette:
- 3tbspolive oil
- 2tbspred wine vinegaror apple cider vinegar
- pinchsalt and black pepperto taste
- pinchgarlic powderto taste
Instructions
Salad:
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Heat oven to 425 degrees F.
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In a large mixing bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, and toss until combined.
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Spread the sweet potatoes out in an even layer on a large baking sheet.
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Bake for 15 minutes, then remove from the oven and toss the sweet potatoes for even cooking.
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Add the broccoli to the same large mixing bowl, along with the remaining 1 tablespoon olive oil, and toss to combine.
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Once the sweet potatoes have been tossed, gently push them to one side of the baking sheet, and spread the broccoli out on the second half in an even layer.
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Bake for an additional 15 minutes, or until the sweet potatoes are soft and cooked through, and the broccoli is roasted.
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Remove from the oven, and transfer the sweet potatoes and broccoli to a large mixing bowl.
Vinaigrette:
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Whisk the olive oil, red wine vinegar, salt and black pepper, and garlic powder together until combined.
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Add the vinaigrette, kale, brown rice, cranberries, and pecans, into the sweet potatoes and broccoli mix, then toss to combine.
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Serve warm, and enjoy!
Nutrition
- Calories: 1840.15kcal
- Fat: 118.09g
- Saturated Fat: 30.63g
- Monounsaturated Fat: 56.43g
- Polyunsaturated Fat: 24.99g
- Carbohydrates: 180.86g
- Fiber: 21.05g
- Sugar: 90.93g
- Protein: 37.40g
- Cholesterol: 133.50mg
- Sodium: 1417.20mg
- Calcium: 896.61mg
- Potassium: 1036.55mg
- Iron: 6.28mg
- Vitamin A: 587.39µg
- Vitamin C: 37.25mg
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