Raw Kale Salad with Root Vegetables

Serves 6

Recipe from Vegetarian Times Magazine

Husband-Tested in Alice’s Kitchen

Make this company-worthy, beautiful, tasty salad in stages for easier prep. Make the dressing and the pecans a day or so in advance.  Shredding the veggies in a food processor will also save time.  The mixture for the roasted pecans makes enough to coat at least 2 cups of pecans**, so go ahead and coat and roast that amount, setting aside 1 cup for the salad and then save the rest for another salad or snack.  They are quite delicious on their own!

Salad

2 bunches kale, stems removed

2 Tablespoons olive oil

1 Tablespoons apple cider vinegar

1 teaspoon Kosher salt

2 cup whole pecans** (You will only need 1 cup for this salad.  Use the other cup for a snack or another salad.)

¼ cup pure maple syrup

2 Tablespoons canola oil

½ teaspoon Kosher salt

¼ teaspoons cayenne pepper

1 medium turnip, peeled and grated

½ medium rutabaga, peeled and grated (Make Roasted Rosemary Rutabaga Fries with the remaining half.) 

1 medium carrot, grated (½ cup)

2 green onions, cut thin on diagonal or 1 large shallot, minced

Dressing

2 Tablespoons lemon juice

1 Tablespoons grated lemon zest

1 Tablespoons olive oil

1 Tablespoons low-sodium soy sauce

2 teaspoons agave nectar (honey or maple syrup will also work)

1. To make Salad: Using a food processor, “mince” the kale.  (You can also do this by hand with a sharp knife.)  Place kale in large bowl, and pour olive oil, vinegar, and 1 teaspoon salt over top. Gently massage mixture into kale about 2 to 3 minutes by hand, or until kale starts to wilt. (Wear rubber gloves for this or your hands will turn temporarily green!)  Let rest 30 minutes.

2. Preheat oven to 375°F. Line baking sheet with parchment paper. Toss together pecans, maple syrup, canola oil, remaining ½ teaspoons salt, and cayenne in medium bowl. Spread nut mixture in single layer on prepared baking sheet; bake 8 to 10 minutes, or until pecans are brown and fragrant, stirring frequently. Cool in pan.  (The pecans can be make several days in advance.)

3. To make Dressing: Whisk together lemon juice, lemon zest, oil, soy sauce, and agave nectar in bowl. Season with salt and pepper, if desired.  (The dressing can be made a couple of days in advance.)

4. Stir turnip, rutabaga, carrot, and green onions into kale mixture. Toss with Dressing. Toss in the pecans.

Turn on the radio and listen to your favorite program while prepping
this delicious salad.  The pecans and the dressing can be made well
in advance of your party.  Use a food processor to shred the veggies.

Nutritional Information per 1-cup serving:  Calories: 321; Protein: 5 g; Total Fat: 24; Saturated Fat: 2 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 732 mg; Fiber: 5 g; Sugar: 14 g