Kale, Cranberry, and Roasted Root Vegetable Salad

Studded with shades of red and green this loaded salad recipe is perfect for a holiday table, but we think you'll find yourself making it many times throughout the year.

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  • Makes: 10 servings
  • Makes: 10 1/2 cups
  • Hands On: 30 mins
  • Total Time: 2 hrs

Kale, Cranberry, and Roasted Root Vegetable Salad

Directions

  1. Place a large rimmed baking sheet in oven and preheat to 425 degrees . Meanwhile, in an extra- large bowl combine beets, carrots, 2 Tbsp. of olive oil, salt and pepper. Carefully add carrots and beets to hot pan in a single layer; set bowl aside. Roast 10 minutes. Add shallots and cranberries to pan, stirring to coat. Roast 20 to 25 minutes more or until vegetables are just tender, stirring once.
  2. Meanwhile, place kale in the bowl. Add remaining 1 Tbsp. oil. Massage the kale with your hands until bright green and tender, about 2 to 5 minutes. In a small bowl, combine raisins, lemon juice, mustard, garlic and ginger.
  3. When vegetables are done, remove pan from oven, add raisin mixture and stir to coat. Cool 5 minutes. Add vegetable-raisin mixture to kale; toss to coat. Let stand at least 30 minutes. Serve at room temperature, or cover and refrigerate up to 4 hours, then bring to room temperature and stir before serving. To serve, transfer to a platter and top with pumpkin seeds.
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Nutrition Facts (Kale, Cranberry, and Roasted Root Vegetable Salad)

  • Per serving:
  • 154 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 0 mg chol. ,
  • 156 mg sodium ,
  • 20 g carb. ,
  • 5 g fiber ,
  • 10 g sugar ,
  • 5 g pro.
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