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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place a large rimmed baking sheet in oven and preheat to 425°. 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.

  • 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.

  • 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.

Nutrition Facts

154 calories; 7 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 156 mg sodium. 555 mg potassium; 20 g carbohydrates; 5 g fiber; 10 g sugar; 5 g protein; 0 g trans fatty acid; 9127 IU vitamin a; 56 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 102 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 2 mg iron;