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Friday, July 30, 2021

Kale and Roasted Vegetable Salad for Spring

This dish is the perfect, flavorful inspiration for your next seasonal dining excursion.

April is finally here—and this kale and roasted vegetable salad is the perfect, flavorful recipe inspiration for your next seasonal dining excursion.

Kale and Roasted Vegetable Salad

Recipe and photo by EAT by Stacey Weber, www.eatbystaceyweber.com

Makes enough for 10 salads

Maple Roasted Vegetables:
2 ½ quarts butternut squash, small, diced
2 ½ quarts Brussel sprouts, halved
2 ½ quarts cauliflower, cut in florets
3 Tbsp. steak seasoning
¼ cup rice oil
½ cup maple syrup
11 ½ quarts kale, lacinato

Candied Buckwheat:
8 cups buckwheat kernels
¾ cup white sugar
¼ cup water

Toss the squash, Brussel sprouts, and cauliflower with rice oil, maple syrup, and steak season. Roast on a sheet pan in the oven at 450 F on convection (until vegetables have color and are cooked al dente).
Mix the buckwheat kernels, sugar, and water together in a bowl. Bake on a parchment lined sheet pan in oven at 350 F on convection for 5 minutes. Rotate the pan, then cook for an additional 3 minutes.

Maple Balsamic Vinaigrette:
3 cups balsamic vinegar
2 cups maple syrup
2 cups avocado oil
Salt to taste
Whisk all together until emulsified.

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