Hearty salad with kale, sweet potato, roasted mushrooms, and homemade mayonnaise

We love salads and especially those that can be served as a full, healthy meal! Another reason that salads are a perfect choice is that you can prepare almost everything the day before if you don’t have time to chop, bake or boil the vegetables the same day.

In the salad we made today, there is a wide variety of vegetables as well as the healthy trinity (fresh foods (vegetables and fruits), starchy foods as well as protein) to meet your nutrient needs.

We choose to use a homemade mayonnaise (find the recipe here) that we make with soy milk not only because it goes great with the salad but also for its protein.

If you do not like or do not have barley, feel free to replace it with quinoa, millet, buckwheat or even bread.

You can also play with different vegetables although we suggest you try this combination because it’s really delicious! Dried onion and garlic flakes go perfectly but if you do not have them, just skip them!

If you are wondering if it is a fulfilling meal or not, consider the variety of vegetables it contains as well as the cereals!

So what are you waiting for ?! Prepare this nutritious and delicious salad and tag us on social media (@greekappetite) so we can admire your creations!

Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!

Hearty salad with kale, sweet potato, roasted mushrooms, and homemade mayonnaise

Pelagia & Mary – Greek Appetite
Nutritious and delicious salad
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 4 people


  • 200 gr kale
  • 400 gr sweet potatoes cut into medium pieces
  • 400 gr beets cut into medium pieces
  • 300 gr button mushrooms sliced
  • 200 gr barley
  • olive oil
  • lemon
  • mayonnaise
  • salt, pepper
  • 1 tbsp. dried onion flakes or onion powder
  • 1 tbsp. garlic powder


  • Wash the vegetables well. Boil the beets (for about 40 minutes) and bake the sweet potatoes in a pyrex with 1-2 tbsp. olive oil (for about 40-50 minutes in a preheated oven at 180° C) until the vegetables become tender.
  • 20 minutes before the sweet potatoes are ready, add the mushrooms to the pyrex with 1 tbsp. olive oil and stir at regular intervals.
  • Boil the barley for about 25-30 minutes.
  • Wash and sauté kale in 1 tbsp. oil for about 2 minutes.
  • Prepare the salad by adding the kale, the sweet potatoes, the beets, the mushrooms, and the barley. Add lemon, a little oil, onion flakes, garlic powder, salt, pepper and mayonnaise on top of it. Stir and enjoy!


See here the recipe for homemade mayonnaise
Keyword barley, easy, kale, mushrooms, salad, sweet potatoes, vegan, vegetables, vegetarian