Winter Chopped Salad

winter chopped salad
Winter Chopped Salad 1
I love a good kale salad, but if i’m honest…really only if it’s loaded up with good stuff. I love to bulk up my kale salads by roasting seasonal vegetables and adding nuts and Parmesan (a must). This is by far one of my favorite salads and I make different versions of it all year long. The lemon dijon vinaigrette is my go-to salad dressing that I make – it’s so simple and takes less than 5 minutes to make!

Winter Chopped Salad 2
Winter Chopped Salad 3
Winter Chopped Salad
Serves 4-6
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1 bunch of kale, chopped
1 small head radicchio, sliced thin
1 bunch red beets
1 bunch golden beets
1 butternut squash, chopped
1/4 cup raw pecans, chopped
1/2 cup Parmesan cheese, shredded finely
Olive oil, salt and pepper
Dijon Vinaigrette Dressing
1 lemon, juiced
2 tablespoons Dijon mustard
2 garlic cloves, chopped fine
1/2 cup olive oil
Roasted beets – Preheat the oven to 400 degrees fahrenheit. Wash the beets and remove the tops and roots of the beets. On a sheet pan, line with foil. Add whole, cleaned beets and drizzle olive oil over each beet. Loosely wrap the foil over the top of beets so they are completely covered with the foil. Roast for 50-60 minutes depending on the size of the beets. Check the beets periodically – they will be done when a fork or skewer is able to slide easily into the center of the beet. Once done, take out of the oven and open the foil to allow the steam to escape. Allow the beets to cool completely until you can comfortable handle them with your hands. Once cooled, use the back of a spoon or paper towel to peel the skin off the beets (it should come right off). Then dice the beets into small chunks.
Roasted butternut squash – Clean and cut butternut squash: peel the whole squash with a vegetable peeler and then cut in half. Remove the seeds and chop into small chunks. To save time and skip this step, I always buy pre-chopped butternut squash – almost every grocery store has this, it is found in the produce section. I buy a 15oz size of the chopped squash. After the squash is cut, add to a baking sheet. Drizzle 1/4 cup olive oil over the squash along with freshly cracked pepper and salt. Toss to ensure all of the pieces are coated with olive oil, salt and pepper. Roast at 400 fahrenheit along with the beets, until the squash is cooked through and slightly caramelized, about 40 minutes. Check half way at 20 minutes to mix the squash with a spatula. Once done, cool down before adding to the salad.
Add lemon, dijon mustard and chopped garlic to a bowl and whisk together. Slowly drizzle in olive oil while whisking. That’s it! Easiest dressing ever. If you feel like you need more dressing for this salad, just double the recipe, minus the garlic (4 cloves might be too strong for one salad).
In a large salad bowl, add chopped kale and radicchio (I like my kale chopped really well, into very small pieces). Add the roasted vegetables, pecans, Parmesan cheese and dressing – toss. Add a few more pecans and cheese to the top before serving.
*Note – You really can use any seasonal roasted vegetables you like! If you are not a huge beet fan, I love the combination of using roasted eggplant with butternut squash. Feel free to get creative!
Bon appetit!
xo, d.

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