Leftover Roast Veg Salad Image

Leftover Roast Veg Salad

Mary's Kitchen Crush - "A Very Mary Holiday"

Prep Time
Cook Time


  • 1 clove garlic, minced
  • 3 tablespoons (45ml) white wine vinegar
  • 2 clementines, zested and juiced
  • 1 tablespoon (15g) Dijon mustard
  • 1 teaspoon (5ml) honey
  • 1 teaspoon (2g) very finely chopped fresh thyme
  • ¼ cup (60ml) olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 8 cups (545g) roughly chopped kale
  • 4 cups (600g) leftover roasted vegetables
  • ¾ cup (115g) chopped toasted walnuts
  • ¼ cup (60g) toasted pepitas


  1. Whisk together garlic, vinegar, zest and juice, Dijon, honey and thyme in a small bowl.
  2. Slowly whisk in olive oil and season with salt and pepper. Arrange kale on a large serving platter.
  3. Top with the roasted vegetables. Sprinkle with walnuts and pumpkin seeds and drizzle with dressing.