Kale Salad with Maple Roasted Parsnips and Maple Vinaigrette
Are you one of those people who knock the kale salad? It’s too bitter, too raw, too healthy? I wasn’t a huge fan either, and would always move towards a spinach or mixed green salad until I started making them at home. A few years ago I found a recipe that had shaved Brussels sprouts AND kale (shocked emoji), but it had yummy things like tons of parmesan, nuts, and a delicious dressing. What also helped is that the kale was sliced super thin. I think, no wait, I know after you try this salad you will become a believer! And if you’re already a fan of kale you will love it even more! Plus this is one of those salads that becomes your meal with roasted parsnips. What’s not to love??
3 medium parsnips, peeled and cut into fries
8 oz. chopped kale (about 3/4 of a pre-chopped bag or 1 bunch)
1/4 cup grated parmesan
1/4 cup almonds, sliced or chopped
1/4 apple chips, optional (I used Bare brand)
1/3 cup lemon juice
1/3 cup olive oil
1 tbsp maple syrup, or to taste
3 medium cloves garlic
1-2 tsp dijon
1/4 tsp dried or fresh thyme
1/4 tsp salt and pepper, or to taste
Preheat oven to 425 degrees. Place parsnips on a large baking tray. Liberally season with salt and pepper, 1/2 tsp chili powder, and 1-2 tsp of maple syrup. Roast for 20-25 minutes until golden brown, flipping once throughout.
While the parsnips are roasting blend ingredients for dressing, and adjust seasoning if necessary. You can also mince or crush the garlic and whisk the dressing together in a bowl.
Toss kale with some of the dressing in a large salad bowl. The kale will become more tender and flavorful. After the parsnips have slightly cooled assemble salad with dressed kale, parsnips, and all of those yummy toppings! Any extra dressing can be kept in the refrigerator in a sealed container for up to 7 days.
If you don’t have thyme then you can leave it out!
I highly suggest using a pre-chopped bag of kale if you’re in a hurry!
Let the kale sit in the dressing while the parsnips are roasting.