Kale and Roasted Vegetable Salad


This sweet and healthy salad is not just delicious (perfect with any savory meat dish), it’s also easy to make!

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 2 to 3

For the Glaze
1⁄4 cup fresh orange juice
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey

For the Roasted Root Veggies
1 cup carrots, diced in half-inch cubes
1 cup sweet potato, diced in half-inch cubes
1 cup beets, diced in half-inch cubes
1 tablespoon shallots, thinly sliced
1 teaspoon fresh rosemary, minced
salt and pepper, to taste
1 cup kale or other lettuce greens, thinly shredded

For the Glaze
Whisk together the orange juice, olive oil, vinegar, and honey. Set aside.

For the Roasted Root Veggies
1. preheat oven to 400 degrees F or 200 degrees C. Then, get a baking sheet and line with greaseproof or wax paper. place the cubed root vegetables on the tray and drizzle the glaze on the vegetables. Toss to coat evenly.
2. Sprinkle with rosemary, salt, and pepper.
3. Place in the oven and bake for 30-35 minutes, or until the root vegetables are tender.
4. Put kale in a salad bowl and top with the roasted roots. Serve warm or cold, as you prefer.

Recipe by Annabel L. Tanco

This recipe was originally published in the April-May 2017 issue of Breakfast Magazine.