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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.

Alright, don’t linger, let’s approach this roots and kale salad formula with 13 components which are absolutely easy to find, and we have to process them at the very least through 6 ways. You should commit a while on this, so the resulting food could be perfect.

Composition of Roots and kale salad:

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

Place the kale in a large bowl and add remaining olive oil, vinegar, and one teaspoon of the salt. A hearty roasted root vegetable kale salad with a creamy turmeric dressing. Trim roots and stems from beets. Place beets onto prepared baking sheet.

Roots and kale salad how to cook:

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 😋

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. Squeaky clean summer kale salad with avocado, red onion, pumpkin seeds, and lemon-basil dressing.

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