Roasted Root Vegetable & Kale Salad

A simple, yet hearty salad perfect for weeknight dinners

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A few weeks ago I went to Ponce City Market and enjoyed a super yummy dinner at Bellina. It’s a little Italian restaurant that serves up pastas and salads in a stylish yet casual setting. I ordered a roasted root vegetable salad and devoured it instantly. It was so full of flavor and hearty grains from the faro. I absolutely loved it that I knew I had to try to recreate something similar at home. 

On a recent trip to the farmers market, I picked up some colorful carrots, beets, kale and my favorite grain of all time, faro. That’s all I needed for this super easy salad. I roasted the vegetables until they were golden and tender and beginning to caramelize. Faro takes all of 10 minutes to make and adds a nice chewy texture to the salad. I threw this all on top of some chopped up kale and tossed it in a simple lemon, dijon vinaigrette. The flavors were incredible and I felt full after eating it thanks to the grains and loads of veggies. Easily make this a full dinner meal by adding some roasted chicken on top or maybe even a nice piece of salmon. I love having salads like this in the fridge where I can assemble them as I want since I keep all the ingredients in their own separate containers. It makes for having healthy options on hand a breeze.

Truck and Barter Serving Spoons c/o | Cotton and Flax Towels | Target Bowl | West Elm Flatware

Roasted Root Vegetable and Kale Salad
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 bunch of colorful carrots (about 6-8 small carrots)
  2. 1 bunch of beets
  3. 1 bunch of dinosaur kale
  4. 1 cup of faro
  5. Lemon
  6. Dijon Mustard
  7. Olive Oil
  8. Salt and Pepper
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Slice beets and cut carrots into bite size pieces. Toss with olive oil, salt and pepper and lay out on a cookie sheet lined with aluminum foil.
  3. Add vegetables to the oven and cook until caramelized and tender.
  4. Cook faro according to package instructions.
  5. Chop kale
  6. Combine juice of 1 lemon, 1 tsp of dijon mustard and 2-3 tbsp of olive oil. Season with salt and pepper to taste.
  7. Once vegetables and faro have cooked, let cool slightly. Then toss everything together and serve.
My Style Vita http://mystylevita.com/
4 Comments | April 12, 2016
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