Warm Kale, Apple & Roasted Root Vegetable Salad with Turmeric Vinaigrette

A zesty vinaigrette and tart green apples complement sweet root veggies and bitter kale.
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spicy hot chai and kale, apple, root vegetables

A zesty vinaigrette and tart green apples complement sweet root veggies and bitter kale. It’s balancing for kaphas and pittas, but vatas should eat this moderately.

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Ingredients

  • 1 cup apple cider
  • 2 tbsp apple-cider vinegar
  • 1⁄2 tsp cinnamon
  • 1⁄2 tsp turmeric
  • 1⁄2 tsp sea salt
  • 4 tbsp olive oil, divided
  • 1 1⁄2 cups parsnips,turnips,and sweet potatoes, diced in 1⁄2-inch chunks
  • 8 cups Lacinata kale, de-stemmed, cut in 1⁄4-inch ribbons
  • 1⁄2 cup green apple, medium-diced

Preparation

In a small saucepan over high heat, combine cider, vinegar, and spices. Bring to a boil. Remove vinaigrette from heat immediately and let cool.

Heat oven to 350°F. On the range, heat a large oven-safe sauté pan over medium heat. Add 2 tbsp olive oil and root vegetables; sauté until lightly browned.

Transfer pan to oven and roast until tender, 10 minutes. Remove vegetables. Add remaining 2 tbsp oil, kale, and apples to still-hot pan. Cook on medium heat until kale begins to wilt, 3 minutes.

Add root vegetables and vinaigrette to pan. Cook, stirring until kale is tender and vinaigrette is reduced by half, 5 minutes. Season with salt and black pepper.

Nutrition Information

  • Serving Size: 8
  • Calories: 128
  • Carbohydrate Content: 16 g
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 4 g