Warm Kale Salad Recipe
Ribbons of Kale, Roasted Red Potatoes, Roasted Brussel Sprouts, Toasted Almonds, Parmesan Cheese, Dried Tart Cherries Tossed in Apple Cider Vinaigrette Dressing & Topped w/Marinated Red Onions (gf)
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Ingredients
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Salad Ingredients
Method
Preparation Directions
Roast the Vegetables
Preheat the oven to 425°F (220°C). Toss the diced red potatoes and halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, or until golden and crispy.
Prepare the Dressing
In a bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.
Assemble the Salad
In a large bowl, combine the torn kale, roasted potatoes, roasted Brussels sprouts, toasted almonds, grated Parmesan cheese, and dried tart cherries. Drizzle the dressing over the salad and toss well to combine.
Serve
Top the salad with marinated red onions before serving. Enjoy warm!
