Roasted Root Vegetable and Kale Salad With Maple-Pecan Dressing

Roasted Root Vegetable and Kale Salad With Maple-Pecan Dressing

from seriouseats.com
Side Dish
50 min
8 servings
137 kcal / serving

This kale and roasted vegetable salad with maple-pecan dressing is sweet, tangy, and just the thing your Thanksgiving (or any fall dinner) spread needs for a pop of color and freshness.

Ingredients

  • 12 ouncescarrots (340 g), peeled and sliced 1/2 inch–thick on the bias
  • 1 poundred and/or golden medium beets (about 2 to 3 inches in diameter), trimmed, peeled, quartered, and sliced 1/4-inch thick crosswise
  • ¼ cupplus 2 tablespoons (30 ml) extra-virgin olive oil, divided
  • 2 teaspoonsdiamond crystal kosher salt, divided; for table salt, use half as much by volume
  • ¾ teaspoonfreshly ground black pepper, divided
  • ½ cupplus 2 tablespoons chopped toasted pecans
  • 3 tablespoonscider vinegar
  • 2 tablespoonsmaple syrup
  • 1 tablespoonwhole-grain mustard
  • 12 ounceslacinato kale, ribs removed and cut into 2-inch pieces (see notes)
  • 4 ouncesgoat cheese, crumbled

Directions

  1. 1

    Adjust oven rack to middle position and preheat the oven to 425°F (220°C). In a medium bowl, toss carrots with 1 tablespoon oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon pepper to combine, then arrange in a single layer on half of a rimmed baking sheet. In now-empty bowl, toss beets with 1 tablespoon oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon pepper and arrange in single layer on the second half of rimmed baking sheet. Roast until vegetables are tender and lightly browned at edges, 20 to 25 minutes. Let cool to room temperature, about 15 minutes.

  2. 2

    Meanwhile, in a large bowl, add kale and 1/2 teaspoon salt and, using clean hands, massage firmly until kale starts to wilt and becomes tender, about 1 minute; set aside.

  3. 3

    In a blender, pulse 1/2 cup chopped pecans, vinegar, maple syrup, mustard, remaining 1/4 cup oil, remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon pepper until pecans are crumbly chopped and mixture is well combined, almost creamy, but not fully smooth, 6 to 8 pulses. Transfer dressing to bowl with kale.

  4. 4

    Toss kale with dressing, making sure to coat well. Toss cooled roasted vegetables with dressed kale. Season to taste with salt and pepper. Transfer to a large serving platter. Top salad with crumbled goat cheese and remaining 2 tablespoons pecans, and serve.