Roasted Vegetable and Kale Salad

Hearty • flexible • perfect for meal prep

This is the kind of salad that actually satisfies.

Roasted vegetables bring warmth and softness, kale adds structure and depth, and the chickpeas make it feel grounding and substantial. It’s one of those recipes that works beautifully as a base — something you can build on throughout the week depending on what you’re craving.

I love recipes like this because they take the pressure off. Make one tray, one big bowl, and you’ve got lunches (or easy dinners) sorted for days.

Serves

4 generous servings

Ingredients

Roasted Vegetables

1 cup pumpkin, chopped into bite-sized cubes
1 cup carrots, sliced
1 red pepper, sliced
½ red onion, sliced
½ courgette, sliced
1–2 tsp fresh rosemary, chopped
1–2 tsp fresh thyme leaves
2–3 tbsp pesto (dolloped over before roasting)
Olive oil
Salt & pepper

Roasted Chickpeas

1 tin (400g) chickpeas, drained and rinsed
1 tbsp olive oil
Salt & pepper

Salad Base

4 cups kale, stems removed and roughly chopped
1 tbsp olive oil
Pinch of salt

Method

1. Roast the vegetables

Preheat oven to 200°C (fan 180°C).

Spread pumpkin, carrots, red pepper, red onion, and courgette onto a large baking tray. Drizzle with olive oil, season with salt and pepper, scatter over rosemary and thyme, and add small dollops of pesto across the tray.

Toss gently to coat.

Roast for 45 minutes, turning once halfway through, until soft and lightly caramelised.

2. Roast the chickpeas

After the vegetables have been in the oven for about 15 minutes, place drained chickpeas onto a separate tray.

Drizzle with olive oil, season well with salt and pepper, and roast for 25–30 minutes until golden.

They won’t be fully crunchy, but they’ll have a lovely roasted texture and depth of flavour.

3. Prepare the kale

While everything is roasting, place kale into a large bowl.

Add olive oil and a pinch of salt. Massage with your hands for 1–2 minutes, until the kale softens and darkens slightly. This makes it much more tender and enjoyable to eat.

4. Assemble

Once roasted vegetables and chickpeas are ready, allow them to cool slightly.

Add everything into the bowl with the kale and toss gently to combine.

Taste and adjust seasoning if needed.

Serving Ideas

This salad works beautifully on its own, but it’s also a brilliant base for adding extra protein or grains.

Try it with:

• Salt & pepper tofu

• Grilled salmon

• Prawns

• A scoop of quinoa, couscous, or brown rice

It’s incredibly adaptable depending on what you have in the fridge.

Meal Prep Tip

Store in an airtight container in the fridge for up to 3–4 days.

If adding extra protein, keep it separate and assemble when serving for best texture.

A Mindful Moment

Before you eat, notice the contrast — the warmth of the roasted vegetables against the tender kale, the scent of rosemary and thyme, the richness of pesto woven through.

This is what balanced eating can look like.
Colourful. Grounded. Flexible.

Not restrictive — just nourishing.