Roasted Root and Kale Salad

Roasted Root and Kale Salad
Servings: 8 Prep 30 mins Roast 400°F 20 mins Stand 30 mins Total Time 1 hr 20 mins


  • 4 medium parsnips, peeled and cut into small dice (2 cups)
  • 4 medium carrots, peeled and cut into small dice (2 cups)
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1/4 cup plus 2 tablespoons finely chopped shallots (3 to 5)
  • 1 teaspoon finely shredded lemon zest
  • 1/4 cup freshly-squeezed lemon juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1 1/4 pounds kale, stems and ribs removed and leaves thinly sliced (10 cups firmly packed)
  • 6 strips bacon
  • 3 tablespoons dried currants

Make It

1. Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a medium bowl, toss the parsnips and carrots with 2 tablespoons of the olive oil and half of the salt and pepper. Transfer to prepared baking pan, spreading in a single layer. Roast, uncovered, for 20 minutes or until tender. Remove and cool in baking pan on a wire rack. To store, place in a storage container and chill up to 24 hours.

2. In a small bowl, whisk together the remaining 1/2 cup oil, remaining salt and pepper, shallots, lemon zest, lemon juice, vinegar, honey, and mustard until well-combined (you should have about 1 1/4 cups). Use immediately or cover and chill up to 24 hours. Shake before using.

3. Meanwhile, heat a 10-inch skillet over medium heat. Add bacon strips and cook until browned and crisp. Remove to paper towels to drain. Chop the bacon and set aside. To store, place in a storage container and chill up to 24 hours.

4. Up to six hours before dinner, toss together the kale, vinaigrette, root vegetables, bacon, and currants; chill. Bring to room temperature 1 hour before serving. Place on a large serving platter or shallow bowl.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 290, Fat, total (g): 20, chol. (mg): 6, sat. fat (g): 3, carb. (g): 25, Monounsaturated fat (g): 13, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 5, sugar (g): 12, pro. (g): 7, vit. A (IU): 13468, vit. C (mg): 111, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 58, Cobalamin (Vit. B12) (µg): , sodium (mg): 334, Potassium (mg): 733, calcium (mg): 156, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.