Whoo-hoo! It’s our first cooking video! The Inspired Economist and I made this Roasted Root Vegetable Kale Salad for Thanksgiving for our Thanksgiving potluck dinner with friends. This vibrant salad was a big hit, and it pairs nicely with any type of hearty autumn fare that you would enjoy this time of year (like a Vegan Tofu Pot Pie or a Wild Rice Casserole!). Enjoy our quick video tutorial for some tips about choosing, prepping, and making the best use of delicious dinosaur (lacinato) kale.
Roasted Root Vegetable Kale Salad
1 cup diced carrots
1 cup diced parsnips
½ cup sliced leeks
1 tbsp olive oil
Salt and pepper to taste
1 bunch lacinato kale
½ cup sunflower seeds (in the video referred to as sesame seeds- oops!)
¼- ½ cup dressing of choice (something like the dressing in this recipe)
- Add diced carrots, parsnips, and leeks to an 8×8 baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Roast at 400º for 15 minutes, or until vegetables are soft. Remove from heat and let cool.
- To prep the kale, tear from the stems as shown in the video. Tear leaves into bite-sized pieces, add to a large bowl. Prep all kale, and then massage gently with your hands until kale is wilted to about half the volume. Add a tablespoon of dressing and massage a bit more until leaves are coated. Drain off any excess green juice.
- Add cooled, roasted vegetables and sunflower seeds to the salad, and toss with remaining dressing. Serve to everyone you love!
the team at VWJ wishes you a vibrantly green holiday!
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