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
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.