Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roots and kale salad. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Roots and kale salad is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Roots and kale salad is something which I have loved my entire life. They are nice and they look fantastic.
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.
To get started with this recipe, we have to first prepare a few components. You can cook roots and kale salad using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roots and kale salad:
- Get Root vegetables of choice - today i used 3 carrots and 1 small head of celeriac; peeled and chopped into bite-sized chunks
- Get 2 tbsp olive oil
- Make ready 1 tsp fennel seeds
- Get Salt and pepper
- Take Kale - 150g or so, torn into easy-to-eat size pieces
- Prepare Feta
- Make ready Seeds of 1 pomegranate
- Make ready 2-3 tbsp pumpkin seeds, toasted
- Get Dressing
- Prepare 2 tbsp olive oil
- Take 2 tbsp apple cider vinegar
- Get 1-2 tsp runny honey
- Take pinch salt
Season with salt and pepper and serve. The salad can be refrigerated overnight. Up to six hours before dinner, toss together the kale, vinaigrette, root vegetables, bacon, and currants; chill. Line baking sheet with parchment paper.
Instructions to make Roots and kale salad:
- 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.
- Meanwhile, make the dressing by mixing all the ingredients together.
- 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.
- Crumble some feta into the kale. Sprinkle some of the pomegranate seeds and some of the pumpkin seeds in.
- Add the warm roasted roots. Fold everything together gently.
- Sprinkle a few more pomegranate seeds and pumpkin seeds on top. Enjoy š
Trim roots and stems from beets. Place beets onto prepared baking sheet. 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.
So that is going to wrap this up with this exceptional food roots and kale salad recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
