I know not everyone is excited about salad, especially if it is kale salad. The beautiful jewel tones of this one may convert some of your more ardent nay-sayers; once they taste it, they will appreciate all the yummy goodness.
Secret: this has whole grains and beans along all those veggies so this is a home run when it comes to nutritional goodness.
Please feel free to use what veggies you have on hand. I love the sweetness added by the butternut squash but you can definitely use your favorite. Bet this would be tasty with cauliflower or carrots. If you try it, let me know! Also use what grain you have on hand. You could definitely do quinoa, or bulgur or any favorite. I love the smoky chewiness of freekah, but use what you love.
This is an outstanding option for taking to lunch; as it sits, the flavors mellow a bit and blend well.
Kale Salad with Roasted Veggies
Yield 6 - 8 servings
Ingredients
For the roasted vegetables:
3 to 4 cups cubed butternut squash (or sweet potato)
2 medium red onions, halved and thinly sliced
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce can red kidney beans, rinsed and drained
2 red bell peppers, cut into 1-inch pieces
2 to 3 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
1 teaspoon kosher salt
½ teaspoon ground turmeric
½ teaspoon coriander
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon Aleppo pepper flakes
Freshly ground black pepper
For the salad:
2 bunches Tuscan kale, destemmed and finely chopped
1 T extra virgin olive oil
salt and pepper
2 cups cooked grain like freekah or farro, cooled
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
For the maple tahini dressing:
2 tablespoons cup extra virgin olive oil
3 tablespoons sherry vinegar
2 tablespoons tahini
1 tablespoon pure maple syrup
1 clove garlic, grated
1 tablespoon dijon mustard
½ teaspoon kosher salt
Freshly ground black pepper
Garnish:
½ heaping cup dried cranberries
½ heaping cup roasted and salted pistachios
4 ounces feta (or sub goat cheese), crumbled, optional
Freshly ground salt and black pepper, to taste
Directions
Preheat the oven to 425 degrees F.
Line a large baking sheet with foil. Add the butternut squash, chickpeas, kidney beans, red pepper, and red onion to the prepared baking sheet and drizzle with olive oil and pure maple syrup. Sprinkle vegetables with the spices: salt, turmeric, coriander, oregano, garlic powder, cumin, Aleppo, and a few grinds of black pepper. Toss the vegetables together until they are well-coated with spices (easiest with hands), then spread out on the pan in a single layer. Roast in the oven for 25 to 30 minutes until vegetables are fork tender and chickpeas and kidney beans are crispy.
Make the dressing: In a medium bowl, add the olive oil, tahini, sherry vinegar, maple syrup, garlic, dijon, and salt until well combined.
In a large bowl, toss the kale pieces with olive oil and salt and pepper, massaging the the leaves to start softening. Add the grains, parsley and cilantro; using tongs, toss to combine.
Add half the dressing to the kale mixture, toss to combine well. once veggies are roasted, let cool for a few minutes, and then add half the veggies to the bowl, tossing well to combine. Add the remaining veggies, and the remaining dressing, toss well to combine. Add the cranberries and pistachios, again tossing well. Serve sprinkled with feta, if desired.
Salad is delicious served warm or cold. Enjoy!
Comments