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Roasted Asparagus and Kale Salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and flavorful vegetarian salad with roasted asparagus and kale.
Ingredients:
  • 1 bunch fresh asparagus, cut in half
  • 1 clove garlic, minced
  • 4 cups chopped kale
  • salt to taste
  • 1 cup cherry tomatoes, halved
  • 1 (3 ounce) package feta cheese
  • 1 avocado, peeled and chopped
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and elegantly line a baking sheet with aluminum foil.
  • Drizzle asparagus with olive oil in a bowl ensuring they are well coated. Add garlic and mix gently. Place asparagus in a single layer on the baking sheet.
  • Roast in the oven until tender and lightly browned, about 15-20 minutes.
  • Massage kale with salt in the same bowl used for coating asparagus. Be gentle to avoid over-massaging, which can lead to soggy leaves as excess olive oil will transfer from the asparagus.
  • Combine tomatoes, feta cheese, and avocado. Mix well. Cut roasted asparagus in half and add to the salad, mixing to combine.

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