Roasted Vegetable Kale Salad


  • 2 cups brussel sprouts, trimmed and halved
  • 1 red bell pepper, cored and sliced
  • 2 medium zucchini, roughly chopped
  • 1 red onion, quartered
  • 1 bunch green beans, trimmed
  • 2 carrots, peeled and quartered lengthwise
  • 1-2 bunches kale, destemmed and roughly chopped
  • juice of half lemon
  • small bunch of mint, chopped
  • 3 oz feta cheese
  • olive oil
  • salt, pepper, and dried oregano to taste


  1. Preheat oven to 400°.
  2. Arrange vegetables in a large roasting pan.  Drizzle with high heat cooking oil, salt, and pepper.  Roast for 20 minutes or until tender when pierced with fork.
  3. Meanwhile, mix kale in a large bowl with lemon juice.
  4. Add cooked vegetables to kale.  Add mint and feta cheese and drizzle with olive oil.  Finish with salt, pepper, and dried oregano.
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About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.