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Roasted Vegetable and Rice Kale Salad is the perfect healthy side dish for summer picnics and barbecues
Roasted Vegetable & Rice Warm Kale Salad
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Course: Salad
Servings: 4
Calories: 317 kcal
Author: Julia
  • 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
  1. Preheat the oven to 400 degrees F.

  2. 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.

  3. Roast vegetables for 30 minutes, stirring half-way through, or until they have reached desired doneness.

  4. 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 Facts
Roasted Vegetable & Rice Warm Kale Salad
Amount Per Serving (1 of 4)
Calories 317 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 9g10%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.