- Prep-time: / Ready In:
- Makes 11 cups
- Serving size: ¼ of recipe
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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.
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
- 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.
- In a large bowl toss together kale, wheat berries, and raisins.
- 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.
Nutritional Information:
Per serving (¼ of recipe): 501 calories, 103 g carbohydrates, 18 g protein, 6 g total fat, 1 g saturated fat, 0 g cholesterol, 401 mg sodium, 18 g fiber, 39 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 2 votes)This was yummy. I agree that there could have been a blandness factor. I have been cooking for many years and my experience told me that this needed some flavor besides the dressing. When roasting the veggies, at the point when I added the shallots, I added some water and salt/pepper with crushed thyme. My spouse who is not a "salad" guy thought this was pretty good.
I’m so disappointed! Found this salad very dry and unexciting. I should have gone with my gut and coat the veggies in oil and spices to spruce it up a bit. I substituted the wheat berries for quinoa. Seemed to do the trick.
This winter salad was very popular a large family gathering. The dressing was delicious, the colourful vegetables (yams and beets) blended in with kale (I used a package of pre-washed kale, spinach, Swiss Chard). No cutting necessary. It was served in January (when Vancouver Islanders prefer hot veggies over salad). This salad was perfect as it had winter veggies! I gave my daughter the recipe and she will make it for her next dinner party.
I don't like beets. What is a good substitute?
This recipe sounds delicious, so I'll try it soon. I have wheat for breadmaking in my pantry, so a wheatberry recipe is ideal for me. However, I bet bulgar, quinoa, buckwheat, or brown rice would work equally as well. Thank you.
This recipe sounds delicious! Were getting ready for a trip in our Airstream and I wondered how long this would keep in the frig?