Roots and kale salad
Roots and kale salad

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, roots and kale salad. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Roots and kale salad is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Roots and kale salad is something which I’ve loved my whole life. They are fine and they look wonderful.

Line baking sheet with parchment paper. The only thing better than regular kale salad is kale salad with roasted winter roots. Series Description: If you're obsessed with kale you will no doubt be pleased to know that there are a seemingly endless amount of ways you can incorporate this simple ingredient into the dishes you make.

To begin with this recipe, we must prepare a few components. You can have roots and kale salad using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Roots and kale salad:
  1. Take Root vegetables of choice - today i used 3 carrots and 1 small head of celeriac; peeled and chopped into bite-sized chunks
  2. Take 2 tbsp olive oil
  3. Take 1 tsp fennel seeds
  4. Prepare Salt and pepper
  5. Make ready Kale - 150g or so, torn into easy-to-eat size pieces
  6. Make ready Feta
  7. Prepare Seeds of 1 pomegranate
  8. Take 2-3 tbsp pumpkin seeds, toasted
  9. Get Dressing
  10. Make ready 2 tbsp olive oil
  11. Make ready 2 tbsp apple cider vinegar
  12. Take 1-2 tsp runny honey
  13. Make ready pinch salt

All Reviews for Roasted Root and Kale Salad. Quick and easy to make, this kale salad includes sweetness from apples and carrots, and the unique flavors from the julienned rutabaga. Trim roots and stems from beets. Place beets onto prepared baking sheet.

Instructions to make Roots and kale salad:
  1. Preheat oven to 200c. Put the veg in a bowl. Add the olive oil, fennel seeds and season. Put on a lined baking tray and cook until tender - probably 20-25 mins.
  2. Meanwhile, make the dressing by mixing all the ingredients together.
  3. Put the kale in the serving dish. Pour the dressing in and massage the kale with your hands. Seriously. This makes a big difference as the kale becomes softer and easier to eat.
  4. Crumble some feta into the kale. Sprinkle some of the pomegranate seeds and some of the pumpkin seeds in.
  5. Add the warm roasted roots. Fold everything together gently.
  6. Sprinkle a few more pomegranate seeds and pumpkin seeds on top. Enjoy šŸ˜‹

I do this with another kale salad and it really softens the kale but doesn't make it soggy. Then I added the remaining ingredients. Add the red wine vinaigrette and toss well to thoroughly combine. Place the salad on a large serving platter and serve immediately. Sign up for the daily newsletter.

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