Roasted Fall Vegetable And Kale Salad With Warm Lemon Dressing
1 large head cauliflower
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 large bundle of kale
2 medium beets, roasted and skinned *(see roasting directions below)
1 bag baby carrots
2 parsnips, peeled and cut to match baby carrots size
4 ounce Feta cheese, crumbled
¼ cup pomegranate arils, optional
For the Lemon dressing:
½ cup extra virgin olive oil
Juice and zest of 1 lemon
½ teaspoon Dijon mustard
1 sprig fresh thyme with stem removed, minced
Salt and pepper
Pre-heat oven to 350°F. Cut core from cauliflower and break off florets and cut them into 1/2″ thick wedges. Place on a rimmed baking sheet lined with foil, add prepared carrots and parsnips and drizzle olive oil over vegetables and sprinkle with salt, pepper and fresh minced garlic. Roast until golden brown, about 20-25 minutes.
Next, strip out center stem of kale with a small knife or your hands. Slice leaves crosswise into thin ribbons. Then, dice the roasted beets and set aside.
For the dressing, whisk together the olive oil, thyme, lemon juice and zest with mustard until emulsified. Sprinkle in salt and pepper to taste (Right before you are ready to mix salad with dressing, place in a microwave safe cup and microwave for 30 seconds). Toss kale greens with a few teaspoons of warm dressing until lightly coated. Add roasted vegetables and Feta cheese. Drizzle with additional warm dressing as needed. Garnish with pomegranate arils and serve.
*To roast beets: scrub fresh beets under cold water and trim away stems, pat dry and season with 1 tablespoon olive oil, wrap in foil and roast in 350°F oven for 45 minutes or until soft to the touch