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.
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
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