Baby Kale and Roasted Tomato Salad with Lemon Vinaigrette

This Baby Kale and Roasted Tomato Salad with Lemon Vinaigrette is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with flavor and nutrition, and is easy to make in just 30 minutes. Roast the tomatoes and red onion in the oven, then combine with baby kale and a simple lemon vinaigrette for a delicious and nutritious salad.

Cooking Equipment:

Baking sheet Large bowl Small bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Baby Kale, Roasted Tomato, Lemon Vinaigrette, Salad, Healthy, Lunch, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 cups baby kale

1/2 cup cherry tomatoes, halved

1/4 cup red onion, diced

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking Instructions:

Preheat oven to 375°F.

Place the cherry tomatoes and red onion on a baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper.

Roast in the oven for 20 minutes, stirring halfway through.

In a large bowl, combine the baby kale, roasted tomatoes, and red onion.

In a small bowl, whisk together the lemon juice and olive oil.

Pour the dressing over the salad and toss to combine.

Nutrition:

Calories: 250, Fat: 10g, Protein: 6g, Carbohydrates: 30g, Fiber: 5g, Sodium: 200mg

Rating:

Did You Know?

Paella, a rice-based dish originating from Spain, typically includes seafood, chicken, and sausage, as well as saffron and other spices.