Roasted vegetable and kale salad with orange vinaigrette
It's a snow day today, so I thought it would be the perfect opportunity to roast up a few of my favourite winter vegetables. In the name of butternut squash, beets, and carrots, Amen.
The other day I got the most fabulous package in the mail from Skuta and Vista Mag - Skuta's incredible roasted pumpkin seeds! I've been crunching on them pretty much non-stop since opening the package. They come in two flavours; sea salt, and chilli maple, which I used for this recipe. Pumpkin seeds are so healthy and Skuta makes them so incredibly flavourful. Their roasted flavour is so deep and rich and nutty, and they're perfect on this winter vegetable salad. I'm such a fan! Thank you so much to Skuta and Vista!
This recipe is vegan, gluten free, and refined sugar free.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Ready in 40 minutes
For the salad
1 head of kale, chopped
For the roasted veg
1 butternut squash, peeled and cubed
2 pre-boiled beets, peeled and cubed
4 medium carrots, peeled and cubed
2 tablespoons avocado oil
1 teaspoon sea salt
For the dressing
3 tablespoons orange juice, fresh
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1 teaspoon dijon mustard
1 clove garlic, finely minced
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon red pepper flakes
a few drops of hot sauce
For the toppings
1/2 cup dried apricots, roughly chopped
2 tablespoons hemp hearts
1/2 cup Skuta Chilli Maple Roasted Pumpkin Seeds
Preheat oven to 400 F
Toss squash, beets, and carrots separately in oil and sea salt, and roast on a large sheet pan for 30-40 minutes, until tender and slightly charred
In a mason jar, shake together dressing ingredients
Massage dressing into the chopped kale and refrigerate until vegetables are done roasting
Serve roasted vegetables warm on top of the kale salad. Top it with the dried apricots, hemp seeds, and Skuta Chilli Maple Roasted Pumpkin Seeds
I'm recommending to toss the vegetables separately because the beets will stain the squash and carrots. If you don't mind, then you can toss it all together
If you don't have dried apricots, dried cranberries or raisins would be so good too!
This recipe was made in collaboration with Skuta and Vista Magazine Canada. All opinions are my own!