Warm Roasted Vegetable Kale Salad

By Dr Ernst
October 6, 2020


  • 2 Medium Bell Peppers (Green, Red/Yellow)
  • 1 LB Yellow or Red Beets
  • 1 LB Cauliflower, chopped
  • 1 LB Brussels, halved
  • 1 Red Onion, sliced
  • 1 Bunch Kale, destemmed (Salad base)
  • Salt (to taste)
  • Pepper (to taste)
  • Coconut Oil Spray Dressing
  • 3 TBSP Olive Oil
  • 1 TBSP Balsamic Vinegar
  • 1 TBSP Apple Cider Vinegar
  • 7 Drops Liquid Stevia


  • Preheat oven to 400F
  • Place all vegetables (except kale) onto a baking sheet and spray with coconut oil, season with salt and pepper and roast for 30-40 min
  • Prepare dressing by placing all ingredients into a bowl and mixing thoroughly with a whisk or fork
  • Use a medium pan over medium heat to gently wilt the kale with 1 tbsp coconut oil
  • Transfer kale to a bowl, arrange roasted vegetables decoratively over the kale and drizzle with dressing
  • Serve warm and enjoy!
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