I roast vegetables a lot in the fall and winter months. Whenever I have left overs I put them in a salad the next day. Here is a fantastic kale salad with some roasted veggies. Super healthy and so easy to make.
KALE SALAD WITH ROASTED PARSNIPS AND CAULIFLOWER
1 medium head cauliflower (about 2 pounds), cut into small florets
2 medium parsnips, peeled and sliced on a bias into 1-inch long pieces
3 tablespoons extra-virgin olive oil, divided
Zest of 1 medium lemon, plus juice, divided
Freshly ground black pepper
4 fresh rosemary sprigs
1 pinch dried red pepper flakes
2 small garlic cloves, very finely chopped (or use microplane)
1 bunch of kale – tough stems and ribs removed and the leaves stacked, rolled and sliced crosswise into thin ribbons
Preheat the oven to 425 degrees.
In a rimmed baking pan add the cauliflower, parsnips, 1 ½ tablespoons of olive oil, the lemon zest, 1 teaspoon of salt, ½ teaspoon of pepper, rosemary springs, and red pepper flakes.
Toss to combine.
Roast until the vegetables begin to brown around the edges, 20 minutes.
Reduce the oven temperature to 325 degrees and continue to roast the vegetables until they are tender, about 10 minutes longer.
Remove the baking sheet from the oven and discard the rosemary sprigs.
In a small bowl, whisk together the remaining 1 ½ tablespoons of olive oil, the lemon juice, and garlic. Add some salt and pepper. Add the kale and with your hands literally massage the vinaigrette into the kale for approximately 2-3 minutes.
Add the roasted cauliflower and parsnips. Check if too much cauliflower and parsnips save for another use.
Toss to combine and serve.