Cooked - Roasted root vegetable & kale salad with maple pecan dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted root vegetable & kale salad 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 (about 2 to 3 inches in diameter), 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 with 1 tablespoon olive oil, 1 teaspoon salt, and ¼ teaspoon pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and caramelized
Toss beets with 1 tablespoon olive oil, 1 teaspoon salt, and ¼ teaspoon pepper. Spread on a separate baking sheet and roast for 20-25 minutes until tender
While vegetables roast, prepare the dressing by whisking together ¼ cup olive oil, cider vinegar, maple syrup, and whole-grain mustard
In a large bowl, combine the roasted carrots and beets with the kale pieces
Pour the maple pecan dressing over the salad and toss to combine
Top with chopped toasted pecans and crumbled goat cheese
Serve immediately or at room temperature

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 38 weeks ago

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