Preparation
1. Preheat the oven to 425°. In a large bowl, add the cauliflower, parsnips, 1½ tablespoons of olive oil, the lemon zest, 1 teaspoon of salt and ½ teaspoon of pepper and toss to combine. Turn the vegetables out onto a rimmed baking sheet. Tuck the rosemary sprigs among the vegetables, sprinkle with the red pepper flakes and roast until the vegetables begin to brown around the edges, 20 to 25 minutes. Reduce the oven temperature to 325° and continue to roast the vegetables until they are tender, about 15 minutes longer. Remove the baking sheet from the oven and discard the rosemary sprigs.
2. In a small bowl, whisk together the remaining 1½ tablespoons of olive oil, the lemon juice, garlic, the remaining 1 teaspoon of salt and the ½ teaspoon of pepper. Add half of this vinaigrette to a large bowl along with the kale ribbons. Use your hands to massage the kale until it becomes slightly brighter in color, 2 to 3 minutes.
3. To the kale ribbons, add the roasted cauliflower and parsnips and the remaining vinaigrette. Toss to combine and serve. Calories per Serving: 220; Sodium: 1,030mg; Total Carbohydrate: 28g; Fiber: 7g; Fat: 12g
Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/13059/chefs_recipes/The_next_kale_salad_youll_crave.htm#ixzz2QfLJwfiT
sylviab26
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (282g) | ||
| Recipe Makes: 4 Servings | ||
|
|
||
| Calories: 146 | ||
| Calories from Fat: 28 (19%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 3.1g | 4 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 660.4mg | 23 % | |
| Potassium 882.3mg | 23 % | |
| Total Carbohydrate 30.1g | 9 % | |
| Dietary Fiber 10.1g | 40 % | |
| Sugars, other 19.9g | ||
| Protein 4.7g | 7 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 146
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
| Date | Notes | |
|---|---|---|
|
|
Save Kale Salad with Roasted Parsnips and Cauliflower to your phone
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
