Another Reason Kale Is So Not Over

Photo: Courtesy of Davide Luciano/Impatient Foodie.

This salad is hearty and looks gorgeous, too. It may seem weird to cook celery, but we promise: It’s good. You can also roast extra carrots, sunchokes, butternut squash, and celery, and toss any additional veggies over quinoa or brown rice for a quick and healthy weekday lunch.

Roasted Vegetable & Kale Salad

For The Salad 
2 bunches tuscan kale
6 carrots, washed, halved lengthwise, and cut into 1-inch pieces. 
2 lbs sunchokes, washed, peeled, and cut into 1-inch pieces 
6 stalks celery, cut into 1-inch pieces 
1 butternut squash, peeled and cut into 1-inch pieces 
Olive oil 

For The Vinaigrette 
1/3 cup sherry vinegar  
1/2 cup extra virgin olive oil  
1/2 cup vegetable oil 
1 tsp salt  

Related: The Ultimate Quinoa Bowl

For The Roasted Vegetables
The key is for all the vegetables to be fork-sized (1 inch or so), and more importantly, they need to be approximately uniform in size so that they cook evenly. 

1. Heat a pan on medium-high heat and add a 2 to 3 tablespoons of olive oil.

2. Cook each vegetable separately (as each cooks differently) in a single layer, so as not to crowd the pan, until the vegetables start to caramelize. (And, yes, you are cooking the celery too!)

3. At this point, add salt, put all of the vegetables on a baking sheet, and place in an oven heated to 375°F. 

4. Cook in the oven, checking after 10 minutes to see if they are tender.

5. Let cool, and add more olive oil if vegetables seem dry. 

For The Vinaigrette 

Whisk the vinegar
with the salt and mustard, then add the oils. This helps to dissolve the salt into the vinegar. Taste the vinaigrette with the lettuce and make any adjustments to taste. 


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