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When you need nourishing veggies, but don’t want to deal with the washing and chopping, turn to this salad. Packed with roots and greens, it’s ideal with a roast dinner, but sturdy enough for lunches.
What You Get
Diced root vegetables
Washed kale ribbons
Apple cider vinaigrette
Toasted and chopped walnuts
What You’ll Need
Salt and freshly ground pepper
2 servings as a main
4 servings as a side
Active Time: 15 minutes
Total time: 35 minutes
Preheat the oven to 425°F. Line a sheet pan with foil.
Peel 4 or 5 cloves garlic. In a bowl, toss the root vegetables and garlic with 1 tablespoon olive oil and ½ teaspoon salt. Arrange evenly on the prepared pan. Roast until tender and golden, 25 to 30 minutes.
Meanwhile, in a bowl, toss the kale with half of the vinaigrette and a pinch of salt. Massage to help the leaves soften slightly. Set aside.
When the roasted vegetables and garlic are ready, pick out 1 or 2 of the garlic cloves, discarding the rest. On a cutting board, finely chop or smash the roasted garlic, before whisking it into the remaining dressing. Add the roasted vegetables and garlicky dressing to the bowl with the kale and fold gently to combine. Season with salt and pepper to taste.
Heap the salad on plates, sprinkle with the toasted walnuts, and crumble the feta over the top. Grind with pepper and serve warm.