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INGREDIENTS
1 and 1/2 pound of root vegetables
such as sweet potatoes, delicate squash & parsnips
(approximately , 1 delicata, 1 parsnip,
and two small sweet potatoes)
2 Tablespoons olive oil
Pinch of salt
1 bunch green curly kale, center rib removed
DRESSING
1 tablespoon maple syrup
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
Pinch of salt
Freshly ground black pepper
GARNISH
1/4 cup of pepita (pumpkin seeds)
ideally freshly toasted
1/4 cup pomegranate arils
(the edible red "seeds")
2 tablespoons thinly sliced red onions
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DIRECTIONS
1. Heat oven to 400 degrees F.
Prepare 2 baking sheets by lining with parchment paper
Peel root vegetables (except the delicata), and
cut into 1/4 to 1/2 inch thick slices.
Toss with olive oil and salt in a bowl,
then space evenly on baking sheets.
Cook until tender (about 20 minutes)
flipping over halfway through.
2. Slice or tear kale into bite-sized pieces and
place is salad bowl.
Massage kale until it has softened and appears glossy and darker green
3. Prepare the dressing by combining ingredients
in a small bowl and whisking
or pour into a jar, tightly closing the lid and shaking
Pour dressing onto prepared kale and toss to cover
4) Toast pepitas by place in a single layer
in small frying pan (without oil)
and heating over low-medium heat, shaking often
until pepitas puff up a bit and change from green to tan
This will take 30 to 60 seconds.
Allow to cool
5. When vegetables have cooled, arrange them
atop the kale salad. Scatter pepitas, pomegranate arils,
and red onions
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