Man, it’s been a week! Babies are exhausting. Trying to nap two babies and keep them on the same schedule is exhausting. BUT, in between battling babies down for naps, feeding babies, changing babies, and basically doing that all 50 times a day, and keeping three other kids alive, I made you a delicious salad! Gimme this Roasted Vegetable Kale Salad on repeat. I’m obsessed with roasted vegetables in salads. And currently loving this combo of roasted sweet potatoes, mushrooms, and shallots. All roasted up on a sheet pan then tossed in a bed of greens and a yummy dressing (hello Bolthouse Farms)! With avocado and cheese duh 🙂 But you could do any combo of roasted vegetables (clean out your fridge!)
Goat cheese pairs perfectly with the roasted veggies- serve the salad warm and it gets soft and creamy and so good. Or serve it chilled. Either way it’s delish!
I think you guys know how much I love Bolthouse Farms Dressings! If you didn’t know, now ya do. They taste amazing and most are low calorie and low in sugar, and they just came out with some new flavors and whole line of organic dressings! I want to drink the new Organic Roasted Reds. It is soooooo good. On everything. Drench everything in it!
It’s perfect on this Roasted Vegetable Kale Salad! 
I love salads with some sort bread, so quickly toasted up homemade pita chips to go with the salad (recipe below). Or just buy a loaf of whole grain crusty bread!
Cook up your favorite protein to serve alongside the salad and you’ve got such a healthy dinner!
And if your kids don’t do kale or salads like mine, just set aside some of the roasted veggies before adding it to the salad. Make them a plate of roasted veggies with dressing, meat, and the toasted pitas. Deconstructing meals is the best for kids!
Hope you love it as much as we do!
Roasted Vegetable Kale Salad
Yield 4
Ingredients
2 sweet potatoes, peeled and diced
2 cups crimini mushrooms, sliced
2-3 shallots, peeled and quartered
4 heaping cups of chopped kale
1/3 cup crumbled goat cheese
1 avocado, diced
3 tbs Extra Virgin Olive Oil
Salt & Pepper
Bolthouse Farms Organic Roasted Reds Dressing
For the Toasted Pita Chips:
3 slices pita bread
1 -2 tbs extra virgin olive oil
1/4 tsp garlic salt
1 tbsp finely chopped rosemary
salt & pepper
Instructions
Preheat oven to 425. Combine the sweet potatoes, mushrooms, and shallots in a large bowl. Toss with extra virgin olive oil and season with salt and pepper. Spread out in a single layer on a baking sheet. Roast for 20 minutes or until sweet potato is fork tender and edges are starting to brown.
Place the chopped kale in a large bowl. Add the roasted veggies, crumbled goat cheese, avocado, and the Bolthouse Farms Roasted Red Dressing and toss together. Season with salt and pepper if needed. Serve with toasted pita chips or bread!
For the Pita Chips:
Slice 3 slices of Pita bread into quarters. Gently toss in a bowl with 1-2 tbs olive, garlic salt, rosemary and a dash of salt and pepper. Lay in a single layer on a baking sheet lined with parchment paper. Bake at 400 for 10-12 minutes until golden and crispy.
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