Recipes

This Leftover Roasted Root Vegetable and Kale Salad Will Be Your New Favorite

[caption id="attachment_3090" align="alignnone" width="300"] This Leftover Roasted Root Vegetable and Kale Salad Will Be Your New Favorite[/caption]

In my experience, just reheating them in the microwave is… fine. But it never recaptures that original magic. They can end up a bit soggy, a little sad.

Here at recipycle.com, we believe every leftover has a new, exciting life waiting for it. And this Leftover Roasted Root Vegetable and Kale Salad is, hands down, my favorite way to make those veggies the star of the show again.

We pair those sweet, earthy (cold!) leftovers with a sturdy, hearty kale salad and tie it all together with a 5-minute, sweet-and-tangy maple-pecan dressing. It’s a “clean-out-the-fridge” meal that genuinely tastes like a gourmet cafe lunch.

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Alt Text: A hearty Leftover Roasted Root Vegetable and Kale Salad in a white bowl, tossed with a creamy maple-pecan dressing and topped with toasted pecans.

 

👨‍🍳 Ingredients for This Leftover Salad

 

The best part? You’ve already done most of the work! We’re just assembling.

 

For the Maple-Pecan Dressing (The “Secret Weapon”)

 

• 1/3 cup Extra Virgin Olive Oil

• 3 tbsp Apple Cider Vinegar

  • Note: This acid is key to brightening up the old flavors. You can also use fresh lemon juice.

• 2 tbsp Pure Maple Syrup

  • Note: This is the signature ingredient that bridges the sweet veggies and the tangy vinegar. Honey works as a substitute.

• 1 tbsp Dijon Mustard

  • Note: This is our emulsifier! It’s what keeps the oil and vinegar from separating, creating a creamy, non-watery dressing.

• 1/4 tsp Salt

• 1/4 tsp Black Pepper

 

For the Salad

 

• 3-4 cups Leftover Roasted Root Vegetables, cold or room temp

  • Note: This is perfect for any mix of carrots, parsnips, sweet potatoes, broccoli, or beets.

• 1 bunch Kale (about 5-6 cups, ribs removed and chopped)

  • Note: Lacinato (Dinosaur) or curly kale works best. Its tough texture holds up beautifully.

• 1/2 cup Raw Pecans, roughly chopped

• Optional Add-ins for “Wow” Factor:

  • 1/4 cup Dried Cranberries (for a sweet-tart pop)

  • 1/3 cup Crumbled Goat Cheese or Feta (for a creamy, tangy bite)

  • 1/2 an Apple, thinly sliced (for fresh crunch)Alt Text: A glass jar of maple-pecan vinaigrette next to a bowl of fresh kale being massaged to make it tender for the leftover vegetable salad.

 

📝 Step-by-Step Preparation (Beginner-Friendly!)

 

This is all about assembly. You’ll be eating in 10 minutes.

1. Make the Maple-Pecan Dressing:

   • Here’s a pro tip: Grab a glass jar with a tight-fitting lid. Add all the dressing ingredients (olive oil, vinegar, maple syrup, Dijon, salt, and pepper).

   • Seal the lid and shake it vigorously for 30 seconds. You’ll see it turn creamy and emulsified. That’s it! Set it aside.

2. Massage Your Kale (Don’t Skip This!)

   • Place your chopped, de-stemmed kale in a large salad bowl.

   • Pour about 1 tablespoon of the dressing over the raw kale.

   • Now, literally massage the kale with your hands. Rub the leaves together for 1-2 minutes.

   • What I’ve found works best is this step. You will feel (and see) the kale soften, turn a brighter green, and shrink in volume. This removes the bitter, tough flavor and makes it delicious.

3. Toast the Pecans:

   • Place the chopped pecans in a dry small skillet over medium-low heat.

   • Toast for 2-4 minutes, shaking the pan often, until they smell fragrant and nutty. Be careful, as they can burn quickly! This step adds a huge depth of flavor.

4. Assemble Your Leftover Salad:

   • Add your cold leftover roasted vegetables to the bowl of massaged kale.

   • Add the toasted pecans and any of the optional add-ins (like dried cranberries or goat cheese).

   • Pour the rest of the dressing over the top.

5. Toss and Serve:

   • Toss everything together gently until just combined.

   • Serve immediately!

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💡 Cooking Tips & Serving Suggestions

 

• Why Use Cold Veggies? This recipe is designed for cold or room-temperature leftovers. If you use hot vegetables, they will wilt the kale into a soggy mess.

• Make-Ahead Tip: You can make the dressing and massage the kale up to a day in advance. Store them in separate airtight containers in the fridge. Assemble just before serving.

• Ingredient Swaps:

  • Nuts: No pecans? Toasted walnuts, almonds, or even pumpkin seeds (pepitas) are fantastic.

  • Greens: If you’re not a kale fan, this also works with spinach, but do not massage the spinach. Just toss it all together at the end.

 

How to Serve This Salad

 

This hearty kale salad recipe is a complete meal on its own—it’s got veggies, healthy fats, and greens. It makes a perfect, healthy lunch that you can pack for work.

It also serves as a beautiful side dish. It pairs wonderfully with  Leftover Turkey Soup] or a grilled chicken breast.

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Conclusion

 

And there you have it! You’ve successfully “recycled” your leftovers and turned them into a vibrant, nutritious, and delicious gourmet salad. This is what recipycle.com is all about: stopping food waste and creating amazing food in the process.

This Leftovers Roasted Root Vegetable and Kale Salad proves that leftovers can be just as exciting as the first meal.

What are your favorite leftover root vegetables to use? Or do you have another secret ingredient for the dressing? Let me know in the comments below—I love hearing your ideas!

Don’t toss those leftovers! Turn cold mashed potatoes into crispy, golden potato pancakes. This easy, beginner-friendly recipe is the perfect breakfast or side.