As the air turns crisp, it’s the perfect time to enjoy hearty meals that celebrate the flavours of fall. This Roasted Root Vegetable and Kale Salad combine warm, roasted vegetables with fresh kale, making it a delicious and nourishing dish for chilly days.
Ingredients
For the Salad:
• 2 cups kale, chopped
• 2 medium carrots, peeled and diced
• 2 medium beets, peeled and diced
• 1 medium parsnip, peeled and diced
• 1 medium turnip, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup cooked quinoa (optional)
• ¼ cup feta cheese, crumbled (optional)
• ¼ cup walnuts or pecans, chopped (optional)
For the Dressing:
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup (or honey)
• ¼ cup olive oil
• Salt and pepper to taste
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Vegetables:
• In a large bowl, toss the diced carrots, beets, parsnip, and turnip with olive oil, salt, and pepper.
• Spread the vegetables on a baking sheet in a single layer.
• Roast in the preheated oven for about 25 to 30 minutes, or until tender and slightly caramelized, stirring halfway through.
3. Prepare the Dressing:
• In a small bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper until well combined.
4. Combine the Salad:
• In a large bowl, combine the chopped kale, roasted vegetables, and cooked quinoa (if using).
• Drizzle the dressing over the salad and toss gently to combine.
5. Add Toppings:
• If desired, sprinkle the salad with crumbled feta cheese and chopped nuts for added flavour and texture.
6. Serve:
• Serve the salad warm or at room temperature. It can be a main dish or a side dish!
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