Kale and Roasted Vegetable Salad

Kale hasn’t really been a big part of our diet so far, mostly because I just wasn’t sure how to incorporate it. We’ve tried it in smoothies, but that’s not really my favorite. The flavor of the raw kale is too strong and distinct, and I just don’t care for it in combination with fruit.

Kale and Roasted Vegetable Salad - yummy healthy

More recently I tried sauteed kale and really enjoyed it. But I like trying new things, so I wanted to find more ways to serve and enjoy this super healthy vegetable.

Enter massaged kale salad. Massaging the kale makes it more palatable by making it less tough and less bitter. We made this softer, milder kale into a salad with lettuce and roasted vegetables, and it was quite good.

Kale and Roasted Vegetable Salad - yummy healthy

So yay, I now know two delicious ways to eat kale.

Kale and Roasted Vegetable Salad
Serves 6
1 bunch kale, massaged with lemon juice and olive oil
1 large parsnip
2 green bell peppers
1 large or 2 small sweet potatoes
1 large onion
Salt and pepper
Salad greens (lettuce, spinach, etc)
Sunflower seeds
Olive oil
Fancy vinegar (balsamic, red wine, etc)

Preheat oven to 400. Spray a couple baking sheets with cooking spray. Chop parsnip, bell peppers, and sweet potatoes into large, bite-size pieces. Cut onion into wedges. Spread in single layer on baking sheets. Coat vegetables with cooking spray (or toss with small amount of olive oil), then sprinkle with salt and pepper.

Roast for about 30 minutes. You can turn them halfway through, I didn’t and they all turnout deliciously caramelized – on only one side. All good though.

Massage kale while vegetables are roasting. I followed the instructions from In Sonnet’s Kitchen. Basically, remove stems and tear into pieces, add a small amount of lemon juice, massage for a couple minutes, then add a little bit of olive oil and massage a little more. The kale reduces in size, and gets tender, as well as becoming a more vibrant green.

To make the salad, layer salad greens, massaged kale, roasted vegetables, and sunflower seeds on individual plates. Drizzle with a small amount of olive oil and a splash of your favorite vinegar. Top with salt and pepper to taste.


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