Kale Salad with Roasted Vegetables

prep 10 min.

ready 40 min.

serves 2

We have been experiencing an ice storm, and the trees look like glass chandeliers. Occasionally you can hear branches crashing down. So, it seems like the perfect time to make a kale salad with roasted vegetables to celebrate the wonderful weather here in the Midwest. I had just purchased some fresh kale and had carrots and shallots so I thought I would give this simple salad a try.

Ingredients

• 6-8 small whole beets

• 1 large carrot, sliced 1/4 thick

• 2 shallots, peeled and quartered

• 1/4 tsp. black crushed pepper

• 1/4 tsp. sea salt

• 4 cups chopped kale

• 1/4 cup unsalted pumpkin seeds

• 2 oz. goat cheese

• 2 Tbs. extra virgin olive oil

• 2 oz. aged balsamic vinegar for dressing

• Dried cranberries or cherries (optional)

Directions

1. Preheat oven to 350 degrees.

2. Using a salad spinner or colander, wash all the vegetables and spin or pat dry.

3. In a medium-size bowl mix together the kale, salt, and pepper.

4. On an edged baking sheet, place carrots, shallots, and beets and drizzle them with olive oil. Roast 25-35 minutes until they become tender.

5. Remove vegetables from the oven and let them rest 5 minutes. Then add them to the bowl with the kale. Sprinkle with goat cheese and pumpkin seeds. Add Balsamic vinegar as dressing. Add salt and pepper (optional).

This was a great simple salad and was a perfect light meal. I served it with a fresh loaf of Ukrainian 7 grain bread which I purchased at a local bakery.