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 Time10mins
Cook Time15mins
Total Time25mins
Course: Salad, Side Dish
Cuisine: American
Servings: 4Servings
Calories: 697kcal
Author: AndreAnna McLean
Ingredients
For the salad:
1poundbeetspeeled and cut into 1-inch cubes
4medium carrotspeeled and cut into large rounds
2medium sweet potatoespeeled and cut into 1-inch cubes
1poundparsnipspeeled and cut into 1-inch cubes
1large rutabagapeeled and cut into 1-inch cubes
1small butternut squashpeeled and cut into 1-inch cubes
½cupdried cranberries
½cuppecans
3-4tablespoonsextra-virgin olive oil
1teaspoonkosher or fine sea salt
1teaspoongarlic powder
1teaspoononion powder
1teaspoondried rosemary
1tablespoonpure maple syrup
5-6large kale leavestorn into small pieces
For the dressing:
1large or 2 small avocados
2teaspoonsDijon mustard
Juice of 1 lemon
¼cupapple 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.