Warm Kale Salad Recipe with Roasted Root Vegetables
A medley of perfectly caramelized roasted root vegetables take this warm kale salad to new heights. You'll love the honey mustard vinaigrette and candied sunflower seeds!
Servings: 4
Ingredients
- 1 cup diced peeled turnip, ½ inch dice (1 medium turnip)
- 1 cup diced carrot, ½ inch dice (2 medium carrots)
- 1 cup diced peeled golden beets, ½ inch dice (1 large beet)
- 1 cup diced peeled parsnip, ½ inch dice (1 large parsnip)
- 2 tablespoons olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 6 cups firmly packed finely shredded kale (about 1 bunch)
- ⅓ cup raw sunflower seeds
- 1 tablespoon sugar
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon salt
- 1 cup cooked quinoa (⅓ cup dry quinoa, prepared as directed on package)
- 3 oz. smoked Gruyère cheese, cut into ¼ inch cubes (heaping ½ cup)
Honey mustard vinaigrette (makes about ½ cup)
- ¼ cup olive oil
- 2 tablespoons white balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Pinch salt and pepper, to taste
Instructions
- Preheat oven to 400°F. Toss turnips, carrots, and beets with 2 tablespoons olive oil, smoked paprika, garlic powder, ¼ teaspoon salt and pepper. Arrange in a single layer on large rimmed baking pan.1 cup diced peeled turnip, ½ inch dice, 1 cup diced carrot, ½ inch dice , 1 cup diced peeled golden beets, ½ inch dice , 1 cup diced peeled parsnip, ½ inch dice , 2 tablespoons olive oil, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon coarsely ground black pepper
- Place on lower rack in oven, and bake for 20 minutes. Remove from oven. Stir vegetables; add kale in a single layer on top. Bake for 5 minutes. Remove pan from oven and immediately toss the kale with the root vegetables. The heat from the pan and the vegetables will soften and tenderize the kale.6 cups firmly packed finely shredded kale
- While vegetables are roasting, make candied sunflower seeds. In a small skillet, combine sunflower seeds, sugar, cayenne, and ⅛ teaspoon salt. Cook over medium-low heat, stirring constantly, about 5 minutes, until sugar melts and coats the seeds, and seeds are toasted and golden brown. Remove seeds from pan immediately to a plate lined with parchment paper to cool.⅓ cup raw sunflower seeds, 1 tablespoon sugar, ⅛ teaspoon cayenne pepper, ⅛ teaspoon salt
- Make vinaigrette: combine olive oil, white balsamic vinegar, honey, mustard, salt and pepper to taste. Whisk until smooth.¼ cup olive oil, 2 tablespoons white balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, Pinch salt and pepper, to taste
- In a large bowl, combine roasted vegetables with kale, quinoa, cheese, and vinaigrette, to taste. You may not need all of the vinaigrette. Serve immediately, topped with the candied sunflower seeds.1 cup cooked quinoa, 3 oz. smoked Gruyère cheese, cut into ¼ inch cubes
Video
Notes
- Kale: Either curly kale or lacinato kale (Tuscan, dinosaur, elephant) can be used. Lacinato kale is a bit more tender.
- Vegetables: If you don't care for all 4 root vegetables, feel free to substitute as you wish, as long as you end up with roughly 4 cups of diced root vegetables.
- Nuts: Sliced almonds can be substituted for the sunflower seeds. Toast as directed.
- Quinoa: To prepare quinoa, try Instant Pot quinoa. It freezes well, too, so make a big batch. You can also buy pre-made quinoa.
Nutrition
Calories: 541kcal | Carbohydrates: 45g | Protein: 15g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 23mg | Sodium: 545mg | Potassium: 947mg | Fiber: 11g | Sugar: 21g | Vitamin A: 15697IU | Vitamin C: 110mg | Calcium: 531mg | Iron: 4mg
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