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  • Makes 11 cups
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This hearty salad is replete with a range of flavors. The roasted vegetable medley includes sweet potatoes, beets, and shallots. Pepitas, golden raisins, and an easy homemade maple-mustard dressing top things off. Before slicing the kale, be sure to remove any thick, tough stems.

By Nancy Macklin,

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Ingredients

SALAD
  • 1 lb. sweet potatoes, scrubbed and cut into ½-inch cubes
  • 2 medium beets (20 oz. total), trimmed, peeled, quartered, and sliced ¼ inch thick
  • 4 medium shallots, peeled and quartered lengthwise
  • 6 cups thinly sliced kale
  • 2 cups cooked and chilled wheat berries
  • ½ cup golden raisins
  • ¼ cup pumpkin seeds (pepitas), toasted
DRESSING
  • ¼ cup lemon juice
  • 3 tablespoons pure maple syrup
  • 4 teaspoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F. Line two large shallow baking pans with parchment paper or silicone baking mats. Place sweet potatoes and beets in single layers on separate baking pans. Roast 10 minutes; stir. Add shallots to sweet potatoes. Roast 15 to 20 minutes more or until vegetables are tender, stirring once. (Brush with water if vegetables begin to look dry.) Cool on a wire rack.
  2. In a large bowl toss together kale, wheat berries, and raisins.
  3. For dressing, in a small bowl whisk together lemon juice, maple syrup, mustard, garlic, ginger, and ¼ cup water. Add vegetables to kale mixture. Add dressing; toss to coat. Season with salt and pepper. Top with pumpkin seeds.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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