This past weekend, I had the amazing opportunity to do a cooking demo at AT&T Park/San Francisco Giants Stadium! When baseball season is over, the ballpark is used for community events. I got to cook in a beautiful space, the Garden, which is used to teach gardening, cooking and nutrition to local school children.
My new employer, Kaiser Permanente, held a Fall Wellness Festival for its employees in San Francisco and South San Francisco. Besides a chance to run freely around the ballpark and play around, it was a chance for about 5,000 of us to get our flu shots and learn about health and wellness, which is where I came in. This seasonal kale salad recipe was one of the recipes I demonstrated.
Yes, even on Thanksgiving, I serve my family and friends kale salad. This is a vibrant and robust taste of fall, full of hearty, seasonal root vegetables, a hint of maple syrup, and the crunch of pumpkin seeds. You’ll “Eat the Rainbow” when you eat this salad, which is hearty enough to make a meal for your vegetarian guests, served with a side of quinoa or farro.
Thanksgiving Kale Salad with Roasted Root Vegetables
1 bunch green curly kale, center rib removed
1 1/2 pound assorted root vegetables, such as sweet potatoes, delicata squash, and parsnips (approx 1 delicata, 1 parsnip, 2 small sweet potatoes)
2 tablespoons thinly sliced red onion
2 tablespoons olive oil
pinch of salt
1/4 cup pomegranate arils
1/4 cup pepitas, ideally freshly toasted
1 T maple syrup
2 T apple cider vinegar
2 T extra virgin olive oil
pinch of salt
freshly ground black pepper
- Heat oven to 400 F. Prepare 2 baking sheets by lining with parchment paper. Peel root vegetables, as desired (no need for the delicata), and then cut into 1/4 to 1/2 inch thick slices. Toss with olive oil and salt in a bowl, then transfer in a single layer with some space between the vegetables on the baking sheets. Cook until tender, about 20 minutes, flipping over 1/2 way between. When vegetables are light brown around the edges and you’re able to them pierce with a fork, remove from oven and allow to cool.
- Thinly slice or tear kale into bite-sized pieces and place in salad bowl. Massage kale with your hands for about a minute, until it has softened and appears glossy and darker green.
- Prepare the dressing by combining all dressing ingredients in a small bowl and whisking, or by pouring into a jar, tightly closing the lid, and shaking until combined. Pour dressing onto prepared kale and toss to cover.
- Toast pepitas by placing in a single layer in a small dry frying pan (without oil) and heating over low-medium heat, shaking often, until pepitas puff up a bit and change from green to tan in color. This will take 30 to 60 seconds. Allow to cool .
- When vegetables have cooled, arrange them atop the kale salad. Scatter pumpkin seeds, pomegranate arils and red onion.
137 cal, 16 g carbs, 6g fat, 4g protein,38 mg sodium, 4 g sugar