Did you know that before kale became more popular of late that the largest buyer/consumer of the green was Pizza Hut? Yep. They used it for decoration on the salad bar! Now, kale has definitely become a nutrition superstar. As much as I love using kale in stir-fry, it took me a while to warm up to raw kale salads. At first, I just thought it was too bitter and tough to enjoy raw. After experimenting a bit, I’ve found that I like it in salad if it is chopped up finely and tossed in a lot of tasty dressing with a few interesting mix-ins. I made this salad over the weekend to pack in my lunch for work a couple of days this week. I love the combination of the roasted veggies, sweet/tart cranberries, and crunchy pumpkin seeds.
A salad to highlight some of the best winter produce.
- 3–4 medium sized carrots, sliced
- 3–4 medium sized parsnips, sliced
- 2 teaspoons fresh oregano
- 2 cups chopped kale, stems removed
- 1/8 cup pumpkin seeds (pepitas)
- 1/8 cup cranberries
- 2 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1/2 tablespoon maple syrup
- Salt and Pepper
- Preheat oven to 350 degrees Fahrenheit.
- Toss carrots and parsnips in 1 tablespoon of olive oil to coat evenly. Spread in a single layer on a cookie sheet. Sprinkle with salt and pepper. Bake for 30 minutes or until lightly browned and softened. In the last 5 minutes of baking, toss in fresh oregano.
- In a large bowl, combine roasted vegetables, kale, pepitas, and cranberries.
- In a glass jar, add dressing ingredients. Shake well to combine. Pour over salad and toss to coat.
- Serving Size: 1