Monday, January 23, 2012

Big Kale Salad with Roasted Root Vegetables

You may have seen my kale salad post last fall, and it's something that I've been incorporating more and more into my cooking, such as this healthy main dish. It's simply a huge bed of the kale salad with roasted vegetables and almonds on top, but it's so good, so beautiful, and so healthy that I thought I should share it. Believe it or not, it's actually one of my husband's favorite dishes for either a weeknight dinner or weekend lunch. Plus, it's one of those meals that leaves you both fulfilled and feeling good afterwards! I sometimes double the amount of roasted vegetables while I'm already making it and use it in another dish - such as over a mixture or quinoa & lentils or pasta with parmesan cheese. 

Big Kale Salad with Roasted Root Vegetables
Serves 2 main-sized portions

Active Time: 20 minutes
Total Time: 1 hour

Kale Salad:

2 small or 1 large bunch lacinato kale, rinsed, leaves ripped from stems, and cut or ripped into pieces
1/4 c. freshly grated pecorino or parmesan cheese

1 clove garlic, finely minced
1 T. fresh lemon juice 
2 T. extra virgin olive oil
1 T. dijon mustard
1/2 t. kosher salt
Freshly ground black pepper

Roasted vegetables:
1 1/12 - 2 lbs. assorted root vegetables (I used carrots, celery root, red daikon, and golden beets), peeled and cut into ~3/4'' pieces
1 T. extra virgin olive oil
1 t. fresh thyme
1/2 t. kosher salt

1/2 c. toasted almonds (either buy them toasted or toast them yourself in a small skillet over medium heat until fragrant and lightly browned)

Preheat the oven to 400 degrees Fahrenheit. Peel/chop the vegetables while the oven is preheating and place in a medium sized bowl, then add the olive oil, thyme, and salt and stir to combine, then spread out on a sheet or roasting pan. Roast for approximately 45 minutes (no need to stir if they are in a relatively even layer).

Meanwhile, prepare the kale and grate the cheese. Combine all of the dressing ingredients and whisk together, then combine in a large bowl with the kale and cheese. Let sit for at least 15 minutes or for the entire time the vegetables are roasting (it's good to let the kale soften in the dressing a little bit).

When the vegetables are done, divide the kale between the two plates and top with the roasted vegetables and toasted almonds. Enjoy!

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