Roasted Root Vegetables and Kale Salad

This vibrant fall salad can be made with any variety of hearty fall vegetables you like. Here we’ve chosen acorn squash, beets, sweet potatoes and shallots; butternut or delicata squash would also be welcome additions.

Photography By | October 28, 2021

Ingredients

SERVINGS: 6 - 8 Serving(s)
  • 3 shallots, halved
  • 2 red beets, peeled and quartered
  • 2 golden beets, peeled and quartered
  • 2 small sweet potatoes, cut into 1-inch chunks
  • 1 acorn squash, halved, seeded and cut into ½-inch-thick slices
  • 1 head garlic, top sliced to expose cloves
  • ¾ cup olive oil, divided
  • 2½ teaspoons kosher salt, divided, plus additional, to taste
  • 2 teaspoons smoked paprika
  • 1½ teaspoons freshly ground black pepper, divided
  • ¼ cup apple cider vinegar
  • 2 teaspoons maple syrup
  • 8 cups torn red or lacinato kale
  • Chopped pecans, for garnish (optional)

Instructions

Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil or parchment paper. Place shallots, beets, sweet potatoes, squash and garlic on pan; drizzle evenly with ¼ cup oil; sprinkle with 2 teaspoons saltand paprika and 1 teaspoon pepper. Toss to coat. Bake until vegetables are tender, 25 to 35 minutes.

Let vegetables cool slightly. Squeeze roasted garlic cloves into a small bowl; mash with a fork. Stir in remaining ½ teaspoon each salt and pepper, vinegar and maple syrup until combined. Drizzle in remaining ½ cup olive oil, whisking constantly until smooth. Season with additional salt, if desired.

Place kale and half of vegetables in a large serving bowl; drizzle with half of dressing; gently toss to coat. Top with remaining vegetables; drizzle with desired amount of remaining dressing. Garnish with pecans, if desired.

Ingredients

SERVINGS: 6 - 8 Serving(s)
  • 3 shallots, halved
  • 2 red beets, peeled and quartered
  • 2 golden beets, peeled and quartered
  • 2 small sweet potatoes, cut into 1-inch chunks
  • 1 acorn squash, halved, seeded and cut into ½-inch-thick slices
  • 1 head garlic, top sliced to expose cloves
  • ¾ cup olive oil, divided
  • 2½ teaspoons kosher salt, divided, plus additional, to taste
  • 2 teaspoons smoked paprika
  • 1½ teaspoons freshly ground black pepper, divided
  • ¼ cup apple cider vinegar
  • 2 teaspoons maple syrup
  • 8 cups torn red or lacinato kale
  • Chopped pecans, for garnish (optional)
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