Cooked - Roasted Root Vegetable & Kale with Maple Pecan Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Root Vegetable & Kale with Maple Pecan Dressing

8.0

12 ounces (340 g) carrots, peeled and sliced ½ inch-thick on the bias

1 pound (453 g) red and/or golden medium beets, trimmed, peeled, quartered, and sliced ¼-inch thick crosswise

¼ cup (60 ml) plus 2 tablespoons (30 ml) extra-virgin olive oil, divided

2 teaspoons Diamond Crystal kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

½ cup plus 2 tablespoons chopped toasted pecans

3 tablespoons (45 ml) cider vinegar

2 tablespoons (30 ml) maple syrup

1 tablespoon (15 ml) whole-grain mustard

12 ounces lacinato kale, ribs removed and cut into 2-inch pieces

4 ounces (113 g) goat cheese, crumbled

Preheat oven to 425°F (220°C)
Toss carrots and beets with ¼ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper
Spread vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized
While vegetables roast, prepare the dressing by whisking together remaining 2 tablespoons olive oil, cider vinegar, maple syrup, whole-grain mustard, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper
In a large bowl, combine roasted vegetables, kale, and pecans
Pour dressing over the mixture and toss to combine
Top with crumbled goat cheese and serve

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday🍂Seasonal

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 39 weeks ago

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