Roasted Root Vegetable Salad with Kale
PREP TIME: 15 minutes COOK TIME: 30 minutes
During the winter, the hearty comfort of root vegetables like parsnips, yams, sweet potatoes, beets, and turnips warms me on the coldest of days. My favorite way to cook root vegetables is by roasting them in the oven. This gives the natural sugars and starches in the vegetables a chance to brown, resulting in a nice, deep flavor.
¾ pound sweet potatoes, peeled and diced
¾ pound parsnips, peeled and diced
1 tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
⅓ cup raw almonds, sliced
6 cups chopped kale
¼ cup grated Parmesan cheese
1. Preheat the oven to 400°F. Coat a baking sheet with the cooking spray.
2. Put the sweet potatoes and parsnips in a large bowl and drizzle them with the olive oil, and season with the salt and black pepper. Spread the vegetables in a single layer on the baking sheet. Roast until softened and slightly browned, 25 to 30 minutes.
3. In a small sauté pan over low heat, toast the almond slices for about 2 minutes. Stir or shake the pan frequently to prevent the nuts from burning. Remove the pan from the heat and let the almonds cool for 5 minutes.
4. Put 1½ cups of kale in each of four individual resealable containers and top each with ½ cup of roasted vegetables, 1 heaping tablespoon of almonds, and 1 teaspoon of Parmesan cheese. When ready to eat, top each with 1½ tablespoons of dressing.
REFRIGERATE: Store the undressed salad in a resealable container for up to 5 days. Store the dressing in a resealable container for up to 1 week
Per Serving: Calories: 413; Fat: 24g; Saturated Fat: 3g; Protein: 9g; Total Carbs: 45g; Fiber: 12g; Sodium: 391mg
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