Kale Salad with Roasted Vegetables


4 cups (1 L) kale, chopped
2 fried eggs

Roasted Veg
2 carrots, peeled and cut in rounds
1 red pepper, sliced
½ sweet potato, cut into 1/4” cubes
½ lemon juice
1 Tbsp (15 mL) olive oil
2 tsp (10 mL) chili powder
½ tsp (2.5 mL) salt
½ tsp (2.5 mL) pepper

1 Tbsp (15 mL) olive oil
1 tsp (5 mL) malt vinegar
1 tsp (5 mL) red wine vinegar
2 tsp (10 mL) maple syrup
¼ tsp (1.25 mL) salt
¼ tsp (1.25 mL) pepper


Preheat your oven to 425°F (220°C).

In a Mason jar, mix all the ingredients for the dressing and shake vigorously.

In a salad bowl, mix together the kale and the dressing. Set aside.

In a second bowl, place all the cut vegetables. Season with chili powder, salt and pepper, and drizzle with olive oil and lemon juice. Toss the vegetables so they are evenly seasoned.

Spread the vegetables out onto a large baking sheet lined with parchment paper and bake for 15 minutes. Turn the vegetables and bake for another 10 minutes. Once done, allow to cool for 15 minutes.

Once the vegetables are cooled, place them in the salad bowl. When you are ready to serve, toss the vegetables and the kale together and divide between two plates. Serve with a fried egg over top.

Makes 2 servings

Prep time: 10 min, Cook time: 25 min

Nutrients per serving:
Calories: 364
Fat: 20 g
Saturated Fat: 4 g
Sodium: 1116 mg
Sugars: 12 g
Protein: 13 g
Fibre: 8 g
Carbohydrate: 36 g