Kale Salad With Roasted Parsnips Recipe

Name: Kale Salad With Roasted Parsnips Recipe
Cook time: 40 min
Total time: 40 min
Ingredients: 1 medium head cauliflower (about 2 pounds), cut into small florets; 2 medium parsnips, peeled and sliced on a bias into 1-inch-long pieces; 3 tablespoons extra-virgin olive oil, divided; Zest and juice of 1 medium lemon; 2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 4 fresh rosemary sprigs; 1 pinch dried red pepper flakes; 2 small garlic cloves, very finely chopped; 1 bunch lacinato kale--tough stems and ribs removed and the leaves stacked, rolled and sliced crosswise into thin ribbons

The next kale salad you'll crave

By Karen Palmer/April 11, 2013 9:28 pm EST

You've likely already eaten your weight in kale salads this year. But trust us when we tell you that this version from our Test Kitchen surpasses any you've tried. Gone are the bitter mouthfuls of salads past: Parsnips and cauliflower are roasted with lemon and rosemary, providing a sweet, meaty counterpoint to thin ribbons of lacinato kale anointed with a tart lemon-garlic dressing. All other kale salads will be tossed aside.

Recipe from the Tasting Table Test Kitchen

Kale Salad With Roasted Parsnips And Cauliflower

5 from 33 ratings

Get ready to toss all other kale salads aside.

Prep Time

minutes

Cook Time

minutes

Servings

servings

Total time: 40 minutes

Ingredients

1 medium head cauliflower (about 2 pounds), cut into small florets
2 medium parsnips, peeled and sliced on a bias into 1-inch-long pieces
3 tablespoons extra-virgin olive oil, divided
Zest and juice of 1 medium lemon
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 fresh rosemary sprigs
1 pinch dried red pepper flakes
2 small garlic cloves, very finely chopped
1 bunch lacinato kale--tough stems and ribs removed and the leaves stacked, rolled and sliced crosswise into thin ribbons

Directions

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.
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.
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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