Roasted Kale & Sweet Potato Salad

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This is a delicious autumn or spring salad! Roasted vegetables in a salad are delicious cold or warm. This salad contains baby kale leaves that are raw combined with roasted red kale leaves for a great crispy texture.

Nutrition information is based on 3 servings.

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  • 1 beet (beetroot)
  • 2 parsnips
  • 1 sweet potato
  • 1 tbsp cold-pressed olive oil or coconut oil for baking
  • 2 cups (approx. 2 handfuls) of baby kale (Tuscan cabbage) or chopped large leaves
  • 6 red kale (Tuscan cabbage) leaves
  • ¼ cup (35 g) pine nuts
  • sea salt and pepper, to taste

Dressing: (optional)

  • 2 tsp caramelized balsamic vinegar


1. Preheat the oven to 350 F  or 180 C.

2. Peel and chop the beets, sweet potato and parsnip.

3. Coat chopped vegetables and red kale in oil and season with salt and pepper.

4. Bake prepared vegetables for 30 mins or until they are cooked. Kale will take less time, approximately 15 mins. Cook kale until it is crispy.

5. Chop roasted kale.

6. Line a platter or individual bowls with baby kale leaves then top with roasted vegetables and roasted kale then sprinkle pine nuts on top. You can add the balsamic vinegar if you choose to. The oil and salt and pepper on the roasted vegetables can be enough.


  • Beets – pumpkin, golden beets
  • Parsnips – carrots, sweet potato, pumpkin
  • Sweet potato – winter squash, pumpkin
  • Baby kale leaves – kale, spinach leaves
  • Red kale – kale
  • Pine nuts – any nut can be used

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Servings: 2 - 4

  • Nutrition per serving:
  • Calories300
  • Fat13g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium120mg
  • Carbohydrates44g
  • Fiber10g
  • Sugars8g
  • Protein 8g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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