Say hello to my newest obsession. I have eaten this salad every single day for almost 2 weeks now and some nights I even have it again for dinner. I just can’t stop eating it!!!! It needs it’s own Facebook page where people can come and say nice things to it and how much they enjoy it’s crunchy texture and delicious balsamic glaze. If Bull Testicles can have a Facebook Page then my Krunchy Kale Salad can too! And it’s such a polite salad, letting you add in your favorite veggies or seasonings – it doesn’t mind, it’s cool like that. It just wants to fill your belly with yummy goodness – isn’t it sweet?! Maybe it will trend on twitter – #krunchykalesalad. Make it happen people!
- 5-6 pieces of kale, stems removed and torn into pieces (I used curly kale but any kind will do)
- 1 cup cooked chickpeas
- 4 – 5 cloves garlic, roughly chopped or sliced (less if you’re not a garlic fan)
- 5 – 6 small handfuls of your favorite vegetables, cut into bite sized pieces (I used red onion, carrot, asparagus, cauliflower, broccoli and yellow pepper)
- 2 – 3 tbsp of oil, divided
- sea salt and pepper to taste (feel free to season as desired with dill, curry, red pepper flakes, etc)
- 1/2 cup balsamic vinegar
- Preheat oven to 400 degrees.
Place the roughly torn kale on baking sheet and drizzle with 1 tbsp olive oil. Baked for 5 minutes or until kale is browned around the edges.
- Place the roughly torn kale on baking sheet and drizzle with 1 tbsp olive oil. Sprinkle with sea salt and bake for approximately 5 minutes or until the kale is browned around the edges and mostly crispy.
Place the vegetables and chickpeas on a baking sheet and drizzle with the remaining oil
- Place the vegetables and chickpeas on a baking sheet and drizzle with the remaining oil and stir to make sure everything is nicely coated (use more oil if necessary). Place on a baking sheet and season with a sprinkle of salt and pepper or substitute with your favorite seasonings.
- Bake the vegetables for about 25-30 minutes or until golden brown.
- While the vegetables are baking, place the balsamic vinegar in a small saucepan and heat to medium high.
- Bring the vinegar to a boil and let it simmer, whisking every so often to prevent it from burning. Cook for about 10 minutes or until the vinegar has reduced down to a thicker type syrup. Remove from heat and let cool slightly.
- Remove the vegetables from the oven and transfer to a large plate. Drizzle with some of the balsamic reduction and top with the kale.
Makes 1 serving as a main dish or 2 servings as a side dish.
Nutritional info will vary depending on what vegetables and seasoning are used.
Any leftover balsamic reduction can be stored in an airtight container in the fridge for up to 1 week.
The roasted vegetables will keep in the fridge for up to 2 days but the kale should be eaten right away as it does not save well at all.