Root Salad Index 2.jpg

Roasted Root Vegetable Kale Salad with Creamy Avocado Dressing

Oven-roasted root vegetables are one of my favorite parts of the season. This roasted root vegetable salad has complex carbs needed to fuel you through shoveling snow and winter sports. (Good luck with that, I’ll be in the lodge sipping my wine, not breaking a hip.) I’ve eaten this both hot and chilled and am happy either way. Then again, I’ve never met a squash I didn’t like.

5 from 1 vote
Root Salad Index 2.jpg
Print Recipe

Paleo Roasted Root Vegetable Kale Salad with Creamy Avocado Dressing Recipe

This roasted root vegetable salad has complex carbs needed to fuel you through winter activities. It can be served hot or chilled.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 4 Servings
Calories: 697kcal
Author: AndreAnna McLean

Ingredients

For the salad:

  • 1 pound beets peeled and cut into 1-inch cubes
  • 4 medium carrots peeled and cut into large rounds
  • 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 1 pound parsnips peeled and cut into 1-inch cubes
  • 1 large rutabaga peeled and cut into 1-inch cubes
  • 1 small butternut squash peeled and cut into 1-inch cubes
  • ½ cup dried cranberries
  • ½ cup pecans
  • 3-4 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher or fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • 1 tablespoon pure maple syrup
  • 5-6 large kale leaves torn into small pieces

For the dressing:

  • 1 large or 2 small avocados
  • 2 teaspoons Dijon mustard
  • Juice of 1 lemon
  • ¼ cup apple cider vinegar
  • Kosher or fine sea salt
  • Freshly ground black pepper

Instructions

  • Preheat the oven to 425°F. In a large bowl, combine the root vegetables, cranberries, pecans, oil, salt, garlic powder, onion powder, rosemary, and maple syrup. Toss to coat. Spread evenly on 2 parchment-lined baking sheets. Roast for about 45 minutes, tossing halfway through. Set aside.
  • Scoop the avocado flesh into a food processor or blender. Add remaining dressing ingredients and mix well.
  • Place kale in bowls, stir in the warm root vegetables, and top with avocado dressing.

Nutrition

Nutrition Facts
Paleo Roasted Root Vegetable Kale Salad with Creamy Avocado Dressing Recipe
Amount Per Serving
Calories 697 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 3g15%
Sodium 839mg35%
Potassium 2837mg81%
Carbohydrates 109g36%
Fiber 24g96%
Sugar 40g44%
Protein 13g26%
Vitamin A 46570IU931%
Vitamin C 184.1mg223%
Calcium 357mg36%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: AndreAnna McLean Avocado Dairy Free Easy Healthy Hearty Kale Magazine
0 shares

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating