Another salad that incorporates roasted vegetables. A little more effort than usual, but I find that mixing the salad while the roasted vegetables are still warm helps the kale tenderize a little bit more and taste better. This particular salad uses cauliflower, red peppers, and carrots – only the cauliflower is roasted, though!
Prep time: ~30 minutes.
- 8 large handfuls of chopped kale.
- 1 red bell pepper, finely diced.
- 1 head of cauliflower, cut into small florets.
- 2 large carrots, peeled if desired, finely grated.
- 1/4 cup of balsamic vinegar.
- 1/2 cup olive oil.
- 1 tbsp Dijon mustard.
- 1 tsp agave syrup.
- 1 clove garlic, peeled and finely grated.
- salt and pepper, to taste.
Preheat your oven to 400 F. Line a baking sheet with some parchment paper. Tumble all of your cauliflower florets onto the baking sheet, and season well with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes, or until soft and cooked all the way through.
While the cauliflower cooks, it’s time to make the dressing. Mix together the olive oil, vinegar, mustard, garlic, agave syrup, salt and pepper. You can blend everything together using an immersion blender, food processor, or standing blender, but you can also just mix it all by hand if you don’t mind the dressing being a little less smooth and uniform.
Once the cauliflower is done, remove it from the oven and allow it to cool slightly. This is a good time to dice up your red pepper and grate your carrots.
When the cauliflower is mostly cooled, but still a little bit warm, place all of your kale into a large bowl and mix in the cauliflower. This will allow the kale to wilt down slightly and become tender and easier to eat. Add in the bell pepper and carrots, and mix those through as well.
Dress well and serve immediately, or serve with dressing on the side to allow everyone to add as much or as little as they like!