Easiest Way to Make Delicious Roots and kale salad

Roots and kale salad. A hearty roasted root vegetable kale salad with a creamy turmeric dressing. I know, I know…the internet is saturated with kale salad recipes, but you'll just have to trust me on this one…it's dressed to This is one of those salads I thought for sure would last me at least two meals, but alas, it was wolfed down in one. If there's one thing I can't resist.

Kale salad with roasted fall roots is simple to make and will delight the entire family. Make kale salad with roasted fall roots and pine nuts with help. Cinnamon roasted root veggies, combined with soft greens, toasted squash seeds and a garlic dressing. You can have Roots and kale salad using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Roots and kale salad

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

Serve this salad warm, fresh out of the oven. Beets, squash, sweet potato, kale, squash seeds, if it doesn't scream Fall, I'm not sure what does. Rubbing the raw kale for this healthy salad with vinegar, olive oil and salt makes the leaves tender and sweet. Season with salt and pepper and serve.

Roots and kale salad step by step

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 😋.

Line baking sheet with parchment paper. Trim roots and stems from beets. Place beets onto prepared baking sheet. Up to six hours before dinner, toss together the kale, vinaigrette, root vegetables, bacon, and currents. Bring salad to room temperature one hour before serving.