Although pesto is often assumed to contain cheese as well as oil, my pesto doesn’t have either. Instead of eating pesto pasta, I decided to make it a salad full of kale, Brussel sprouts, and roasted vegetables. As always, my goal is to eta variety of foods, and try not to eat too much pasta. In this particular salad, the greens are the majority and the pasta is a small portion of the meal.
As well as the kale and Brussel sprouts, I chose to roast tri-colored tomatoes, artichokes, and red onions. Coupled with some Kalamata olives and basil as garnish, I followed somewhat of a Mediterranean theme. Although I love this combinations of flavors, any roasted vegetables will do.
Because massaging the kale helps to break down the tough cell structure and gives the kale a softer texture and (some people feel) a gentler flavor, I dressed the salad hours before serving it. In fact, the longer the kale and Brussel sprouts can be dressed the better. Not only will the salad hold up for dinner, it is just as good the next day for lunch.