Ingredients:

  • 1 lb (450g) mixed root vegetables (parsnips, carrots, beets), peeled and diced
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 sprig fresh rosemary, leaves removed and chopped (optional)
  • 2 cloves garlic, minced
  • 6 oz (170g) kale, stems removed and roughly chopped
  • 1/4 cup (30g) dried cranberries
  • 1/4 cup (35g) toasted pecans or walnuts, roughly chopped
  • 2 oz (55g) crumbled goat cheese (optional)
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss diced root vegetables with olive oil, salt, pepper, rosemary (if using), and garlic.
  2. Spread vegetables in a single layer on a baking sheet. Roast for 30-35 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While vegetables are roasting, massage the kale with 1 tablespoon of olive oil for about 2-3 minutes until it softens and becomes a deeper green.
  4. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified.
  5. In a large bowl, combine the massaged kale, roasted vegetables, dried cranberries, and nuts.
  6. Drizzle the maple-dijon dressing over the salad and toss to coat. Sprinkle with goat cheese (if using) and serve immediately or at room temperature. Enjoy one of the best winter salads!