Roasted vegetable kale salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor with fewer calories.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a similar crunch at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and still provide protein.

Prepare the ingredients by cutting the carrots, cauliflower, onions, celery, and tomatoes into small pieces for even cooking.

Place the chopped vegetables into a bowl and add a splash of soy sauce, a squirt of stone-ground mustard, powder garlic, turmeric, powder ginger, and Asian five spice blend.

Mix the ingredients in the bowl until combined.

Oil a baking sheet and spread the mixed salad ingredients evenly on it.

Set the toaster oven to broil and place the baking sheet inside.

Set the timer for 20 minutes to broil the vegetables.

After 20 minutes, use tongs to turn the vegetables around for even cooking.

Add a sprinkling of shredded coconut and chopped walnuts to the vegetables.

Return the baking sheet to the toaster oven and broil for an additional 10 minutes, checking for doneness.

Once done, remove the vegetables from the toaster oven and let cool slightly.

In a large bowl, combine the cooked kale, roasted vegetables, fresh herbs (basil, mint, lemon balm), and fresh tomatoes.

Drizzle balsamic dressing with fig over the salad and mix gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens