Rockin’ Roots Warmed Kale Salad

by Leanne Vogel (Healthful Pursuit) on October 13, 2013

Rockin' Roots Warmed Kale Salad Cinnamon roasted root veggies, combined with soft greens, toasted squash seeds and a garlic dressing. Serve this salad warm, fresh out of the oven.

Kevin, Lexy, Pebbles, my Dad and I are nestled in the fifth wheel kickin’ it camping-style this long weekend. We slept in on Saturday, snacked on grain-free apple cornbread (yum!), played cards for most of the afternoon, and for dinner? I made us this salad. It’s a recipe that I have been enjoying for a couple of weeks. (It was the star of my Instagram lunches and dinners last week). It’s warm, hearty, and just plain, good.

This paleo and vegan salad recipe is stupidly high in vitamin A, C (good for your immune system) and B6 (the B vitamin for the ladies!). Beets, squash, sweet potato, kale, squash seeds, if it doesn’t scream Fall, I’m not sure what does.

Okay, back to the fire. It’s too early in the morning to make s’mores, right?

Rockin' Roots Warmed Kale Salad

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5.0 from 3 reviews

Rockin’ Roots Warmed Salad
Author: 
Allergens: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cinnamon roasted root veggies, combined with soft greens, toasted squash seeds and a garlic dressing. Serve this salad warm, fresh out of the oven.
Ingredients
  • 1 white onion, sliced
  • 2 large golden beets, cubed (leave skin on)
  • 1 medium sweet potato, cubed (leave skin on) – should yield 2 cups of cubes
  • 1 acorn squash, cut in half, seeds removed (reserve!), peeled with a vegetable peeler and cubed
  • 2 teaspoons grape seed oil
  • ½ teaspoon ground cinnamon
  • salt and pepper, to taste
  • 1 large head kale, chopped
Garlic Maple Dressing
  • 4 tsp apple cider raw vinegar
  • 2 tsp maple syrup
  • 1½ tsp Dijon mustard
  • 3 small cloves garlic, minced
Add ins
  • 8 prunes, sliced
  • Squash seeds
Instructions
  1. Preheat your oven to 400F and set aside a baking sheet. No need to cover it with parchment or silicon baking mat.
  2. Drop sliced onion, beets, sweet potato, squash, oil, cinnamon, salt and pepper on baking sheet. Toss with hands until everything is coated. Give a good shake of salt and pepper and place in the oven.
  3. Roast for 30-35 minutes, rotating halfway through.
  4. When the veggies are about 2 minutes away from completion, remove from the oven, place the chopped kale on top. Return back to the oven.
  5. Meanwhile, combine dressing ingredients in a small bowl. Set aside.
  6. Remove the squash guts form the seeds. Place them in a frying pan with a dash of salt and pepper. Heat on medium-low heat. Roast until golden, stirring often.
  7. When veggies are done, transfer to a bowl, add dressing, prunes and toasted squash seeds. Serve it up!
Notes
Squash – any type of squash could be used here. The cubes yielded about 2 cups.

Prunes – any type of dried fruit could be used here. Cranberry, raisins, dates, whatever.

View nutrition information

Rockin' Roots Warmed Kale Salad

Preheat your oven to 400F and set aside a baking sheet. There is no need to cover the baking sheet with parchment or silicon baking mat. Drop sliced onion, beets, sweet potato, squash, oil, cinnamon, salt and pepper on baking sheet. Toss with hands until everything is coated. Give a good shake of salt and pepper and place in the oven. Roast for 30-35 minutes, rotating halfway through.

When the veggies are about 2 minutes away from completion, remove from the oven, place the chopped kale on top. Return back to the oven. Baking the kale like this, slightly, makes it easier for your body to digest.

Meanwhile, combine dressing ingredients in a small bowl. Set aside. Remove the squash guts form the seeds. Place them in a frying pan with a dash of salt and pepper. Heat on medium-low heat. Roast until golden, stirring often.

When veggies are done, transfer to a bowl, add dressing, prunes and toasted squash seeds. Serve it up!

Rockin' Roots Warmed Kale Salad

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Happy Thanksgiving to all of my Canadian pals and Columbus Day for my friends south of the border ;)

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{ 31 comments… read them below or add one }

Nikki @ The Road to Less Cake

Mmm. That looks beautiful.

Reply

Leanne Vogel (Healthful Pursuit)

It IS really beautiful, Nikki. The colors are so FALL!

Reply

meg @ A Dash of Meg

I’VE BEEN WAITING FOR THIS :D I had no idea it had golden beets in it! SO PERFECT! I just boiled golden beets! I can totally make this as I have ALL the ingredients! I AM SO EXCITED. Thanks, girl! So happy you’re spending this weekend in a special way, too! <3 love ya

Reply

Leanne Vogel (Healthful Pursuit)

you HAVE been waiting… very patiently I might add ;) Cinnamon and roasted veggies is like… the best idea ever. I think you’re going to love it.

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Jen

I just made a roasted pumpkin and beetroot brown rice salad today ( I patiently soaked the rice for 6 hours which I find makes a big difference) Cinnamon would have been the perfect addition. Thanks for the inspiration Leanne!

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Leanne Vogel (Healthful Pursuit)

Good for you for soaking the rice that long! I’ve heard it makes a big difference, just never tried it! I bet this salad would be good with rice, or quinoa… or any grain! Cinnamon, yes. It definitely makes this dish come alive! Enjoy the week, Jen ;)

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Emma

I would love this! I adore roasted squash and dried fruit in salads.
Nice to see somebody else feature prunes too- I love them but so many people seem to have something against them :(

Reply

Leanne Vogel (Healthful Pursuit)

I LOVE prunes! There was a big sale on the fresh ones… so I bought… 8 boxes! I dried ALL of them in my dehydrator. So good. One of my favorite dried fruits out there. They definitely have a bad association… but not in this house!

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Kasey

Is there a substitute you can think of for the mustard in the dressing? I am allergic and was wondering what kind of bite and depth I could get with another ingredient… Perhaps some ginger?

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Leanne Vogel (Healthful Pursuit)

Ginger is a great idea, Kasey! Fresh ginger minced with the garlic… yes! Maybe switch out the maple syrup for honey or another sweetener and swap the cinnamon for curry powder!

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Kasey

Maybe coconut nectar. I already got my ingredients and am ready to cook it this week! Gracias!

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Liz

HOW, pray tell, do you make GRAIN FREE CORNbread??

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Leanne Vogel (Healthful Pursuit)

Hey Liz! Love that you picked that one up ;) Corn is technically grain-free… so I used corn meal (it’s the only non-paleo thing I’ve been eating these days. Just can’t get enough corn meal!) I made it with a mixture of coconut flour and ground sunflower seeds, almond milk, apple sauce (instead of the oil) and egg whites. It was SO GOOD! Will definitely have to make again and throw it on the blog!

Reply

Liz

Oooh. I’ve never heard of corn being referred to as anything but a grain, and that is what I’ve always classified it as. I thought you had somehow managed to alchemize cauliflower or beans into bread. LOL

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Leanne Vogel (Healthful Pursuit)

Oh my gosh, that would be cool. Corn is technically a “high starch vegetable”… it’s not approved for paleo diets, but its okay for grain-free diets as far as I know. It’s not the “best” for you… but I like to live it up a little!

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Shel@PeachyPalate

Gorgeous!! I wish we could get other varieties of kale here…curly is the extent of it!

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Leanne Vogel (Healthful Pursuit)

The varieties are pretty hard to find for us, too. That, or the store gets a bunch of different kinds but they’re all SO expensive that I have to stick with curly anyways.

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Ricki

This sounds like heaven in a bowl. I adore prunes and don’t use them nearly enough. . . great for the bones, too! :)

Reply

Leanne Vogel (Healthful Pursuit)

You BET they are!

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Michelle Roebuck

Happy Thanksgiving! Hope you enjoyed your day. :) I can totally see this dish becoming a favorite around my house.

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Leanne Vogel (Healthful Pursuit)

Thanks Michelle! It was really great, thank you!

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Catherine @ Chocolate & Vegetables

Looks delicious! I just roasted my first butternut squash of the season yesterday (finally got cool enough to REALLY feel like fall), and ate it with kale. There is just something so perfect about the squash + greens combination!

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Leanne Vogel (Healthful Pursuit)

Yum, sounds amazing! I’m with you… I had to wait until it was a bit chilly outside to really feel like I could roast a squash and feel good about it :)

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Luke

We eat a lot of Kale in my house, but I’ve never thought about warming! The combination of potatoes and the kale sounds delicious. Thanks so much sharing.

Reply

Leanne Vogel (Healthful Pursuit)

It’s SO much better for your digestion if it’s warmed up a bit ;) Enjoy!

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Brooke

Wow, you had me at the title. I love warmed salads, and I’ve been toasting my kale lately and eating with with squash, but this is taking the whole idea to another level! Yum!

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Rachel

What luck! I had all of the ingredients on hand (except for the beets, which I replaced with carrots). The cinnamon added a nice touch. I’m going to make this again on Thursday with the beets. My husband also liked this, and he typically doesn’t care for squash.

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Leanne Vogel (Healthful Pursuit)

Heck YA! That’s awesome. The cinnamon is good in it, isn’t it. I thought I was crazy for adding it at first… and now? I can’t get enough of it!

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Laura

We loved this recipe! It was so tasty and very comforting. Thank you for sharing it!

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Jenna

About how long does it stay in the oven after you’ve topped the veggies with the kale? Is it just for the last 2 minutes?

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Caroline

Holy moly! This was so good! No golden beets at my grocer, so I used red and their greens instead of half the kale. Also used currants instead of prunes. Super awesomeness!

Reply

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