Roasted Kale Salad with Apple Maple Vinaigrette

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!

Course Lunch, Main Course, Salad

Cuisine American

Diet Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 365kcal

Author Laura Yautz

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 teaspoon Cinnamon
1 lb Kale, chopped, large stems removed
1 ½ tablespoon Olive oil, divided
Salt to taste

For the Dressing

2 ½ tablespoon Apple Cider
2 ½ tablespoon Apple Cider Vinegar
2 ½ tablespoon Olive Oil
1 tablespoon Pure Maple Syrup

Instructions

Preheat oven to 350 degrees F.
Place the chopped potatoes, squash, and beets on a baking sheet lined with parchment, and toss with 2 teaspoon oil. Sprinkle lightly with salt, if desired.
Bake for about an hour (more or less depending on the size of your chop), until soft and browned.
Meanwhile, place the chickpeas on a small baking sheet or in a baking dish, and sprinkle with cinnamon and ½ teaspoon oil. Toss to coat.
Bake the chickpeas for 20 minutes.
On a second large, lined baking sheet, arrange the kale, and drizzle with 2 teaspoon oil. Massage the oil through all the kale with your hands.
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.
Allow all the vegetables to cool a bit (or refrigerate until cold) after roasting.
Make the dressing by whisking all the ingredients together in a small bowl.
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.
Will keep in the refrigerator for a few days.

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