Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Roasted Carrot and Beet Salad
with kale and orange-ginger balsamic vinaigrette

Active: 20 min Total: 30 min

This orange-ginger balsamic vinaigrette perfectly coats roasted carrots and beets and crunchy kale for a colorful, healthy, and tasty weeknight dinner!
Smarts: Vegetarians should always keep some canned or vacuum-packed lentils around to easily add to salads and soups.

Dependency
Tags

Ingredients

Servings:
4
Metric
Roasted Vegetable Salad with Orange-Ginger Vinaigrette:
  • Carrots - 4, chopped
  • Beets - 2, peeled and chopped
  • Kale - 1 bunch, leaves torn, toss stems
  • Lentils, cooked - 2 cups
  • Cooking oil - 2 Tbsp
  • Pistachios, shelled - 1/2 cup
  • Goat cheese (opt) - 2 oz, crumbled
Orange-Ginger Balsamic Vinaigrette:
  • Ginger - 1/2 inch, grated
  • Garlic - 1 clove, minced
  • Lemons - 1/2, zest of
  • Orange juice - 2 Tbsp
  • Balsamic vinegar - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Honey - 1 tsp
  • Cooking oil - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Carrots / Beets / Kale - Prep as directed. Use this video of turnips for beets. (Can be done up to 3 days ahead)
  2. Make dressing - If prepping right before cooking, skip to make steps #1 - 2 before returning to prep. Grate ginger, mince garlic, and zest lemon. Combine with orange juice, balsamic vinegar, soy sauce, and honey. Whisk in oil until you get a dressing that coats the back of a spoon.
  3. Lentils - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C degrees.
  2. Toss carrots and beets with oil on a sheet pan and roast for 20 to 25 minutes, shaking once and rotating pan midway through. Lightly sprinkle with salt and pepper right out of the oven.
  3. Optional step: Toast pistachios in the oven (with veggies) for 4 to 6 minutes to bring out their nuttiness.
  4. Toss roasted vegetables, kale, lentils, and pistachios with your orange-ginger balsamic vinaigrette. Enjoy with goat cheese if using!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (177)
Gluten-free (10)
Paleo (18)
Vegetarian (5)

83 reviews

The sauce was delicious on the salmon. Really tasty

By: Judith
Posted: Oct 06, 2016
Diet: Original
0 Helpful

Really great!!! Loved the slaw a lot, though I think I'll marinate the fish in the sauce next time to give it a bit more flavor.

By: Zayne
Posted: Jul 13, 2016
Diet: Gluten-free
0 Helpful

I wish more of the sauce would have stayed on the salmon instead of running to the sheet. Really liked the slaw -- used jicama instead of beets.

By: Sundi
Posted: May 02, 2016
Diet: Original
0 Helpful

This was absolutely delicious! Even my kids gobbled it up.

By: Heather
Posted: Aug 28, 2015
Diet: Paleo
0 Helpful

hubby liked the slaw and thought it was interesting. I wasn't in love, but it was a nice way to use up my CSA beets and carrots

By: Kate
Posted: Jun 03, 2015
Diet: Original
0 Helpful

The salmon turned out great and the whole house smelled awesome from cooking the sauce. The slaw was beautiful. My husband thought the slaw was good as-is, but I was not feeling it. Turns out I am not a fan of raw beets. Added some red cabbage to de-beet-ify the slaw a bit and ended up liking it.

By: Liz
Posted: May 30, 2015
Diet: Original
0 Helpful