Roasted Vegetable & Rice Warm Kale Salad
Rice salad with roasted vegetables is an amazing side dish for any gathering! Whip it up for picnics or barbecues!
Servings: 4
Calories: 317kcal
Ingredients
- 2 large carrots peeled and chopped
- 2 medium zucchini squash chopped
- 2 medium yellow squash chopped
- 1 red bell pepper cored and chopped
- 2 cups cooked brown rice
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon sea salt to taste
- 1/3 cup feta cheese
- 1/3 cup sliced almonds
Instructions
- Preheat the oven to 400 degrees F.
- Spread the chopped vegetables over two large baking sheets. Drizzle with olive oil, sprinkle with sea salt, and any other seasonings you like such as dried herbs, chili powder, garlic powder, etc.
- Roast vegetables for 30 minutes, stirring half-way through, or until they have reached desired doneness.
- Place chopped kale in a large mixing or serving bowl. Transfer the roasted vegetables to the mixing bowl with the kale - the heat from the roasted vegetables and rice will help wilt the kale.
- Pour the olive oil and balsamic vinegar over the rice and veggies, and sprinkle with sea salt, feta, and sliced almonds. Gently stir everything together. Serve alongside your favorite main dish.
Nutrition
Serving: 1of 4 | Calories: 317kcal | Carbohydrates: 35g | Protein: 8g | Fat: 17g | Fiber: 5g | Sugar: 9g