Roasted veggies and Kale salad with a Classic Vinagraitte dressing

Roasted veggies and Kale salad with a Classic Vinagraitte dressing
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During the holidays season , @celestialbeam_photography, teams up with Garineh Serpenkian health coach of @gratifyingwellness , and @ALEVOOspainme to inspire you with healthy recipes to enjoy at home with family or friends.

Our first option was a colorful and tasty salad “ Roasted Veggies and Kale salad” with a classic Vinagraitte.

The reasons behind our choice were: Firstly, the nutritious content. Secondly, only 3 main ingredients are needed (you can add more veggies).

For the dressing we went for a classic Vinagraitte, because is easy to prepare, the ingredients are almost available in most of the kitchens and also you can prepare in advance and reserve it.

Ingredients for a Roasted Vegetables salad Celestial beam photography
Ingredients. Photography and Food Stylist @Celestial beam photography
Ingredients for Roasted veggies salad and Vinagraitte dressing

Kale leaves
Sweet Potatoes

Olive Oil
Apple Cider Vinegar
Dijon Mustard
Salt and Pepper

Chopped Walnuts

Enjoy …!

Roasted Veggies Salad. celestial beam photography
Roasted Veggies Salad. Recipe @gratifyingwelness
food photography and stylist @celestialbeam_photograph, Olive oil @ALEVOOSpainme
Roasted Veggies Salad. celestial beam photography

Roasted Veggies and Kale salad with Vinaigrette dressing

Garineh Serpenkian
A healhty and colorful dish to share with family and friends.
Total Time 1 hr
Course / main course, side dish
Cuisine healthy
Servings 4


  • oven , 2 baking trays


  • 200 gr Kale leaves roughly chopped (remove stems)
  • 2 medium Sweet potatoes
  • 3 medium Beetroot

Vinagraitte dressing

  • ¼ cup Extra virgin Olive oil
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Dijon mustard
  • Salt
  • Black pepper


  • ½ cup walnuts or any other nut (roughly chopped)
  • 125 gr Pomegranate seed


  • Preheat Oven 200deg°C.
  •  Peel the sweet potatoes and beetroot, cut into cubes or use a spiralizer to make spirals & ribbons. Then drizzle with olive oil, salt and pepper. Roast in over (200deg°C) for 20 to 30 minutes. Leave to cool.
  • Meanwhile toss to coat, the kale leaves with olive oil and leave to marinate & soften
  • Prepare the salad by adding the roasted veggies into the kale
  • Stir in the prepared dressing (mix the dressing well in a jar or small bowl)
  • Add the pomegranate seed and walnuts


Is better to roast the vegetables in different baking trays as the cooking time could defer according with the thickness and size of the pieces. spirals or square.
 place the vegetables in  one layer arrangement to cook them evenly.
Keyword gluten free, healhty, salad

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