A hearty roasted root vegetable kale salad with a creamy turmeric dressing.
Just because it’s winter doesn’t mean salads need to disappear from the menu altogether, all that’s needed are a few adjustments to make them more suited to the season. That means swapping out delicate lettuces and raw vegetables and instead turning to hearty greens and winter’s most dependable staple: root vegetables.
Not only are roots like carrots, beets and sweet potatoes plentiful this time of year, but they roast up beautifully and pair well with cool weather greens like kale.
This warm winter root vegetable kale salad is built on a base of shredded kale and roasted roots. It’s a substantial salad rich with a variety of flavors and textures. All you need is a sheet pan to roast the roots on while you whisk together a simple dressing and prepare the kale with a quick massage, (long-leafed lacinato (aka Tuscan) kale works best here).
The heat of the oven brings out the inherent sweetness of the roots and gives them a lovely almost caramelized flavor that contrasts nicely with the slight bitterness of the kale leaves and the creaminess of the dressing.
Speaking of dressing, this one is spiked with turmeric and black pepper, there’s cashew butter for richness and apple cider vinegar for a bit of acidity.
Once out of the oven the vegetables are tossed, still warm, with the dressing to soak up all the goodness then piled on top the bed of kale. A handful of toasted and chopped pistachios bring a little toasty nutty finish to the dish and a bit of crunch.
If you’re looking for a warm, hearty and healthy kale salad this winter, this is one you’ll want to add to the rotation.
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