RECIPE SUMMARY
Wilted Kale and Spinach Fall Salad
Makes 2 servings: Each serving counts towards 2 cups of vegetables, (½ cup restricted vegetables), 1 tablespoon Oil
INGREDIENTS
DIRECTIONS
Preheat the oven to 425ºF, line a baking sheet with parchment paper.
Prepare the vegetables by washing and peeling the carrots and turnips, then place them into a large bowl. To prepare the broccoli, wash and dry it then divide it into bit sized florets.
Place the prepared vegetables in a large bowl and drizzle with 1 tablespoon Olive oil, toss to coat. Season with sea salt and pepper, then pour onto the baking sheet.
Place the baking sheet into the oven and roast for 20-30 minutes or until desired doneness is reached.
While the veggies are roasting prepare the salad greens.
In a small bowl combine all of the Fall Salad Dressing Ingredients together and set aside. Heat a medium pan over high heat. While the pan is heating, tear or slice the kale into bite size pieces. Place the kale in the pan and sauté until just wilted (30 seconds – 1 minute).
Place the spinach in a large bowl and pour the kale and dressing over the top, toss with tongs to coat.
Once the vegetables are finished roasting, remove them from the oven and add them to the bowl of kale and spinach. Toss to coat with the dressing and enjoy.
Ingredients
Directions
Preheat the oven to 425ºF, line a baking sheet with parchment paper.
Prepare the vegetables by washing and peeling the carrots and turnips, then place them into a large bowl. To prepare the broccoli, wash and dry it then divide it into bit sized florets.
Place the prepared vegetables in a large bowl and drizzle with 1 tablespoon Olive oil, toss to coat. Season with sea salt and pepper, then pour onto the baking sheet.
Place the baking sheet into the oven and roast for 20-30 minutes or until desired doneness is reached.
While the veggies are roasting prepare the salad greens.
In a small bowl combine all of the Fall Salad Dressing Ingredients together and set aside. Heat a medium pan over high heat. While the pan is heating, tear or slice the kale into bite size pieces. Place the kale in the pan and sauté until just wilted (30 seconds – 1 minute).
Place the spinach in a large bowl and pour the kale and dressing over the top, toss with tongs to coat.
Once the vegetables are finished roasting, remove them from the oven and add them to the bowl of kale and spinach. Toss to coat with the dressing and enjoy.