Roasted Veg and Kale Salad

This recipe is another favorite from Super Bowl Sunday. Many people commented that it was the healthiest Super Bowl party they'd ever seen! Between the homemade guac and salsa, the gluten free crackers, quinoa and squash stuffing, and the broccoli, cranberry and apple salad, I'd venture to say it was also one of the yummiest.

These roasted veggies get mixed with sautéed kale, and can be served warm or room temperature.


Roasted Veggie and Kale Salad

• 1 bunch asparagus, trimmed and cut into 1-1.5'' pieces
• 2 bell peppers, cut into chunks (we used 1 red and 1 yellow)
• 1 large sweet potato, cut into 1/2'' cubes
• 3 large golden beets
• 1 medium, or 1/2 large onion, sliced
• 2 bunches kale (we used 1 bunch red, 1 bunch dinosaur)
• 2 tbl Italian seasoning blend (or some concoction of basil, oregano, garlic, thyme, etc)
• olive oil
• salt and black pepper to taste

- Preheat oven to 350 degrees F

- wash and slice all the veggies, cut tops and very bottom off of beets

- wrap each washed beet into aluminum foil and drizzle with olive oil, place in oven for approximately 30 minutes, or until beets are fork tender

- mix the cut sweet potato, asparagus, and bell peppers with seasoning in a baking dish, drizzle with olive oil, and roast for about 20-25 minutes

- When beets are cool enough to handle, peel with a butter knife, skin should fall right off, then chunk the beets and mix in with the cooked veggies

- while the veggies are finishing up, sautée onions for about 2 minutes in a pan over low-medium heat

- Add kale and stir occasionally, until kale is completely cooked and shrinks by about half, about 5 minutes

- Mix kale into veggies and transfer to a serving bowl, season accordingly