Harvest Recipe
Roasted root vegetables, kale, pomegranate seeds, pistachio, feta, apple cider vinaigrette
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Ingredients
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Roasted Root Vegetables
Salad Base
Apple Cider Vinaigrette
Method
Roasting Vegetables
- 1
Prepare the Vegetables
Preheat your oven to 425°F (220°C). Peel and chop the carrots, parsnips, and sweet potatoes into uniform pieces, about 1-inch in size.
- 2
Season and Roast
In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper until well coated. Spread them out in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Preparing the Salad
- 3
Prepare the Kale
While the vegetables are roasting, rinse the kale thoroughly and remove the tough stems. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
- 4
Add Toppings
Once the roasted vegetables are done, allow them to cool slightly before adding them to the bowl with kale. Add pomegranate seeds, shelled pistachios, and crumbled feta cheese on top.
Making the Vinaigrette
- 5
Combine Ingredients
In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, and salt and pepper to taste. Adjust seasoning as needed.
Assembly
- 6
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to combine all ingredients. Serve immediately.