Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, roots and kale salad. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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. Quick and easy to make, this kale salad includes sweetness from apples and carrots, and the unique flavors from the julienned rutabaga.
Roots and kale salad is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Roots and kale salad is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have roots and kale salad using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Roots and kale salad:
- Make ready Root vegetables of choice - today i used 3 carrots and 1 small head of celeriac; peeled and chopped into bite-sized chunks
- Make ready 2 tbsp olive oil
- Prepare 1 tsp fennel seeds
- Get Salt and pepper
- Get Kale - 150g or so, torn into easy-to-eat size pieces
- Prepare Feta
- Prepare Seeds of 1 pomegranate
- Get 2-3 tbsp pumpkin seeds, toasted
- Make ready Dressing
- Prepare 2 tbsp olive oil
- Prepare 2 tbsp apple cider vinegar
- Prepare 1-2 tsp runny honey
- Take pinch salt
Season with salt and pepper and serve. The salad can be refrigerated overnight. Up to six hours before dinner, toss together the kale, vinaigrette, root vegetables, bacon, and currants; chill. Line baking sheet with parchment paper.
Steps to make Roots and kale salad:
- 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.
- Meanwhile, make the dressing by mixing all the ingredients together.
- 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.
- Crumble some feta into the kale. Sprinkle some of the pomegranate seeds and some of the pumpkin seeds in.
- Add the warm roasted roots. Fold everything together gently.
- Sprinkle a few more pomegranate seeds and pumpkin seeds on top. Enjoy 😋
Trim roots and stems from beets. Place beets onto prepared baking sheet. 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.
So that is going to wrap this up for this exceptional food roots and kale salad recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
