Kale; that hardy salad green that is oh so trendy, we know it’s loaded with antioxidants and really healthy, but if not done right the bouncy, hardy greens can be rather unappetizing!

The trick I have found, is to dress up the kale with a tangy dressing, and really give it a good massage to evenly distribute the dressing. My favorite type of kale to use is a combination of the Curly and Lancino Kale, these hardy leaves hold up well when dressed and taste quite delicious once they are marinated, perfect for your holiday take along dishes!

The kale provides a delicious base for a variety of toppings; my favorite winter addition is  a medley of beautiful, jewel like roasted root vegetables, finished with lightly toasted seeds and cranberries, and perhaps a little crumbled feta, perfection!

I hope you enjoy this crowd pleaser recipe, it is gorgeous languishing on a large platter, or plated individually with some chicken or salmon added.

Enjoy!

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Roasted Root Vegetable Salad with Cranberry Ginger Dressing

  • Author: Carol Green
  • Prep Time: 0 minutes
  • Cook Time: 0 minutes
  • Total Time: 0 hours
  • Yield: 8

Ingredients

Salad Ingredients:

  • 3 cups Beets, Red & Yellow, cubed
  • 1 1/2 cups Parsnips, julienne cut
  • 1 cup Carrots, julienne cut
  • 2 1/2 cups Sweet Potato, cubed
  • 1 cup Roasted Red Onion
  • 12 oz fresh kale (preferably Tuscan, and young leaves)
  • 1/2 cup dried cranberries
  • 1/2 cup Roasted Pumpkin & Sunflower Seeds

Dressing Ingredients:

  • 12 oz fresh or frozen Cranberries
  • 1 cup water
  • 1/4 cup Raw Sugar
  • 1 tablespoon Raw Honey
  • 1 1/2 package Stevia – to taste
  • 1 cup Balsamic Vinegar
  • 1/4 cup Raw Apple Cider Vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon fresh Lemon juice
  • 1 1/2 cups Olive Oil
  • 1 teaspoon Savory Spice Store Catanzaro seasoning
  • 1/2 teaspoon Salt

Instructions

Dressing Directions:

  • In a small sauce pan, place fresh cranberries, water and sugar over medium heat. Let it come to a boil and once the first cranberry pops, simmer for about 5 minutes until all the cranberries pop open, set aside to cool.
  • Place the cranberries in a blender, add the vinegars, mustard, lemon juice, oil, seasoning and salt and blend until smooth.
  • Add Stevia to taste and adjust seasoning if necessary.

 

Salad Directions:

  • To roast the vegetables: cut into even size cubes about 1”. Place in separate roasting pans, coat with a small amount of coconut oil, season with salt and roast at high heat, 450F for 30 to 40 minutes, stirring every 10 minutes or so.
  • Trim kale by removing stems/stalks and shredding into strips.
  • Toss in a bowl with the dressing, working it through with your hands.
  • Layer on a platter with the kale topped with the roasted vegetables and finishing with the feta, dried cranberries and seeds.
  •  Reserve remaining dressing until ready to serve.

One of the most popular super foods on the planet, Kale earned this spot as it is truly a nutrition powerhouse, rich in antioxidants and vitamins.

A cruciferous vegetable related to broccoli, cabbage and brussel sprouts, kale is loaded with antioxidants including beta carotene, vitamins K,  and iron. Kale is available in may varieties, such as the smoother straighter Lancino Kale, deep purple Kale, the bouncy curly Kale or ‘baby’ Kale, which is generally a blend harvested young.

Now we all know we should be eating this fabulous ‘food armour’, but quite frankly it quite often just doesn’t taste so great! The trick to enhancing the slightly peppery bitter taste of kale, is to blend it with sweet, crunch elements and a tangy dressing.

I this recipe, I blend the kale with crunchy Jicima, which is an amazing prebiotic food (feeding the good gut bacteria!), and bright golden beets, a great detoxifying food. To pretty up the salad I added watermelon radish in julienne strips, regular radish would work fine too.

Dress this fabulous salad with the tangy Cranberry Ginger Vinaigrette, enjoy alone, with a some protein added, or as a component to the ‘Bountiful Bowls’ recipe.

Enjoy!

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Kale Salad with Cranberry Ginger Viniagrette

  • Author: Carol Green
  • Prep Time: 20 hours
  • Cook Time: 0 minutes
  • Total Time: 20 hours
  • Yield: 8

Ingredients

  • 1 Bunch Lancino Kale
  • 1 Bunch Curly Kale
  • 2 Cups Jicima, peeled and shredded
  • 1 Cup Golden Beet, peeled and shredded
  • 1/2 Cup Fennel Bulb, shredded
  • 1/2 Cup Watermelon Radish, peeled and julienned
  • 1/2 Cup Kale Micro greens, for garnish

Instructions

  • Prepare the kale, tear the leaves away from the hard rib, and discard the rib.
  • Tear or cut into bite sized pieces, rinse and dry well.
  • Add a small amount of the Cranberry Ginger Vinaigrette
    and work well into the kale.
  • Add the additional ingredients, toss with jut enough dressing to coat, serve.

Notes

Kale is truly a nutrition powerhouse and one of the most nutrient dense foods on the planet. The slightly peppery taste is well balanced with crunchy elements such as the Jicima and tangy Cranberry Ginger Vinaigrette dressing.