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Roasted Kale Salad with Apple Maple Vinaigrette
This roasted kale salad is perfect for Fall, boasting seasonal roasted veggies like beets, butternut squash and potatoes, and sporting a delicious, homemade Apple Maple Vinaigrette!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 365 kcal
Ingredients
- 2 large Red Potatoes, roughly chopped
- 2 cups chopped Butternut Squash
- 3 medium Beets, peeled and roughly chopped
- 1 ½ cup (or 1 can) Chickpeas, no added salt
- ¼ tsp Cinnamon
- 1 lb Kale, chopped, large stems removed
- 1 ½ Tbsp Olive oil, divided
- Salt to taste
For the Dressing
- 2 ½ Tbsp Apple Cider
- 2 ½ Tbsp Apple Cider Vinegar
- 2 ½ Tbsp Olive Oil
- 1 Tbsp Pure Maple Syrup
Instructions
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Preheat oven to 350 degrees F.
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Place the chopped potatoes, squash, and beets on a baking sheet lined with parchment, and toss with 2 tsp oil. Sprinkle lightly with salt, if desired.
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Bake for about an hour (more or less depending on the size of your chop), until soft and browned.
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Meanwhile, place the chickpeas on a small baking sheet or in a baking dish, and sprinkle with cinnamon and ½ tsp oil. Toss to coat.
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Bake the chickpeas for 20 minutes.
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On a second large, lined baking sheet, arrange the kale, and drizzle with 2 tsp oil. Massage the oil through all the kale with your hands.
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When the chickpeas are done, remove them from the oven, and put the kale in. Bake the kale for about 15 minutes, until just starting to crisp.
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Allow all the vegetables to cool a bit (or refrigerate until cold) after roasting.
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Make the dressing by whisking all the ingredients together in a small bowl.
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Make the salad by transferring the kale to a large bowl, and adding the other toppings as desired. Drizzle with half the dressing before serving, or at the table.
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Will keep in the refrigerator for a few days.
Recipe Notes
See Tips above for strategies and substitutions you may like!