Roasted Vegetable Salad
Ingredients
Roasted Fall Vegetables
-
3
small
parsnips, peeled
-
3
small
carrots, peeled
-
½
a
cauliflower
-
1
small
yam
-
1
small
delicata squash
-
to taste
olive oil
-
to taste
salt and pepper
-
generous pinch
cumin seed and fennel seeds (optional)
Salad
-
1
bunch
lacinato kale, stacked and thinly sliced
-
8
ounces
shredded brussel sprouts (or slaw)
-
1
tablespoon
olive oil
-
¼
teaspoon
salt
-
1-2
cups
cooked lentils (little black caviar or French green)
-
optional
golden raisins, pumpkin seeds (or maple glazed pecans), pomegranate seeds
Maple Curry Dressing
-
1
small
shallot, finely diced
-
2
tablespoons
olive oil
-
3
tablespoons
apple cider vinegar
-
2
tablespoons
maple syrup
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
-
1
teaspoon
yellow curry powder, more to taste
Instructions
- Preheat the oven to 425°F.
- Cut parsnips and carrots into quarters and then half again if necessary, to get them to ½ inch thick. Cut cauliflower into bite-sized florets and yam into ½ inch thick half moons. Split squash in half, remove seeds, and cut into ½ inch thick slices.
- Place all the veggies on two parchment-lined sheet pans, drizzle with olive oil, and sprinkle with salt and pepper. Add a pinch of fennel and cumin seeds to the cauliflower. Roast for 30-35 minutes, tossing halfway through.
- In a large bowl, massage the shredded kale and brussel sprouts with olive oil and salt for about 3-4 minutes. Add the lentils.
- Whisk together the dressing ingredients in a small bowl.
- Once the veggies are done, let them cool to room temperature, then add them to the kale-brussels sprout bowl and toss with the curry dressing. Adjust salt and pepper to taste.
- Top with seeds or nuts, golden raisins, and/or pomegranate seeds. Serve at room temperature or store in the fridge until ready to serve.
Nutrition Facts (estimated)
Servings
8
Calories
206
Total fat
7.3g
Total carbohydrates
32.5g
Total protein
5g
Sodium
270mg
Cholesterol
0mg
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