Recipe Details

Kale Salad with Roasted Parsnips and Cauliflower

  • Servings: 4
  • Ready In 40 minutes
  • 1 Cauliflower; cut into florets
  • 2 Parsnips; cut on the bias
  • 3 tablespoons Olive oil; divided
  • 1 Lemon; zest and juice
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Freshly ground pepper
  • 4 Rosemary sprigs
  • 1 pinch Red Pepper Flakes
  • 2 cloves Garlic; finely chopped
  • 1 bunch Kale (lacinato); tough stems and ribs removed and the leaves stacked, rolled and sliced crosswise into thin ribbons
1. Preheat the oven to 425°. In a large bowl, add the cauliflower, parsnips, 1½ tablespoons of olive oil, the lemon zest, 1 teaspoon of salt and ½ teaspoon of pepper and toss to combine. Turn the vegetables out onto a rimmed baking sheet. Tuck the rosemary sprigs among the vegetables, sprinkle with the red pepper flakes and roast until the vegetables begin to brown around the edges, 20 to 25 minutes. Reduce the oven temperature to 325° and continue to roast the vegetables until they are tender, about 15 minutes longer. Remove the baking sheet from the oven and discard the rosemary sprigs.

2. In a small bowl, whisk together the remaining 1½ tablespoons of olive oil, the lemon juice, garlic, the remaining 1 teaspoon of salt and the ½ teaspoon of pepper. Add half of this vinaigrette to a large bowl along with the kale ribbons. Use your hands to massage the kale until it becomes slightly brighter in color, 2 to 3 minutes.

3. To the kale ribbons, add the roasted cauliflower and parsnips and the remaining vinaigrette. Toss to combine and serve. Calories per Serving: 220; Sodium: 1,030mg; Total Carbohydrate: 28g; Fiber: 7g; Fat: 12g

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Nutritional Facts

  • Serving Size 1 Serving (282g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 146
    Calories From Fat 28
  • % Daily Value
  • Total Fat 3g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0g
  • Sodium 660g
  • Total Carbohydrate 30g
  • Dietary Fiber 10g
  • Sugars 20g
  • Protein 5g