Roasted Root Vegetable and Kale Salad With Maple-Pecan Dressing

Method

1. 1

   Adjust oven rack to middle position and preheat the oven to 425°F (220°C). In a medium bowl, toss carrots with 1 tablespoon oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon pepper to combine, then arrange in a single layer on half of a rimmed baking sheet. In now-empty bowl, toss beets with 1 tablespoon oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon pepper and arrange in single layer on the second half of rimmed baking sheet. Roast until vegetables are tender and lightly browned at edges, 20 to 25 minutes. Let cool to room temperature, about 15 minutes.

2. 2

   Meanwhile, in a large bowl, add kale and 1/2 teaspoon salt and, using clean hands, massage firmly until kale starts to wilt and becomes tender, about 1 minute; set aside.

3. 3

   In a blender, pulse 1/2 cup chopped pecans, vinegar, maple syrup, mustard, remaining 1/4 cup oil, remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon pepper until pecans are crumbly chopped and mixture is well combined, almost creamy, but not fully smooth, 6 to 8 pulses. Transfer dressing to bowl with kale.

4. 4

   Toss kale with dressing, making sure to coat well. Toss cooled roasted vegetables with dressed kale. Season to taste with salt and pepper. Transfer to a large serving platter. Top salad with crumbled goat cheese and remaining 2 tablespoons pecans, and serve.

Nutrition

calories

137 kcal

fatContent

7 g

fiberContent

4 g

sugarContent

10 g

sodiumContent

464 mg

proteinContent

4 g

cholesterolContent

5 mg

carbohydrateContent

15 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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