Okay, picture this: it's a bit chilly outside, the kind of day where you just want to wrap yourself in a cozy blanket, but also eat something that makes you feel like a healthy superhero. Enter our Rainbow Roasted Veggie Radiance Salad – it's like a party in your mouth and a hug for your body, all rolled into one!
Forget boring salads! This isn't your sad desk lunch; this is a vibrant mix of roasted veggies, tender kale, and a dressing that's so good, you'll want to lick the bowl. It's super easy to throw together, and it's totally customizable. Plus, it’s packed with nutrients that’ll make you feel amazing!
Why You'll Be Obsessed
- Easy Peasy: Seriously, if you can chop a veggie, you can make this. It's all about tossing stuff in the oven and letting the magic happen.
- Sweet and Savory Symphony: The sweetness of the roasted beets and butternut squash (or sweet potato, if you're feeling wild) plays perfectly against the slight bitterness of the kale.
- Texture Heaven: From the tender veggies to the crunchy hazelnuts and the creamy dressing, every bite is an adventure.
- Looks Like a Masterpiece: The vibrant colors of this salad make it a star on any table. Thanksgiving? Christmas? Tuesday night? It's always a good time for this beauty.
Ingredient Spotlight
- Kale: We're using lacinato kale here – also known as dinosaur kale because, well, it's cool. It's massaged with a little olive oil to make it super tender.
- Beets: Earthy, sweet, and roasted to perfection. If you're not a fan, carrots or parsnips are great alternatives.
- Squash (or Sweet Potato): Butternut squash is our go-to, but any firm squash or sweet potato will work, providing that amazing sweetness.
- Balsamic: A touch of balsamic vinegar gives the veggies a wonderful zing.
- Garlic: A whole head (or two!) of roasted garlic adds a mellow, creamy flavor bomb. Don't be scared – it's a game changer!
- Hazelnuts: Roasted hazelnuts add a lovely crunch and nutty flavor. Almonds or walnuts are awesome too!
- Sage: Fresh sage leaves, quickly fried to crispy perfection, are the secret to an extra flavor boost!
- Creamy Cashew Dressing: Soaked cashews (or sunflower seeds!) blended with mustard, apple cider vinegar, and maple syrup create a dressing that’s smooth, tangy, and a little sweet.
How to Make This Magic Happen
- Roast the Veggies: Chop the beets and squash into even pieces, toss with olive oil, and roast until tender and caramelized. Pop a whole head of garlic in there too. Don't forget to add a drizzle of balsamic vinegar in the last 10 minutes.
- Massage That Kale: Get your hands dirty and massage some olive oil into your kale leaves. It makes them taste so much better.
- Blend the Dressing: Throw all your dressing ingredients, including that glorious roasted garlic, into a blender and whiz until super smooth.
- Fry the Sage (Optional but Highly Recommended): Flash-fry some sage leaves to crispy perfection, creating the most amazing aromatic oil that you can save for later!.
- Assemble and Enjoy: Toss everything together and you have a Rainbow Roasted Veggie Radiance! Top with the dressing, sprinkle with nuts and crispy sage and dig in!
Tips and Tricks
- Mix It Up: Feel free to add other veggies like carrots, parsnips, or even Brussels sprouts.
- Spice It Up: Add a pinch of red pepper flakes for a touch of heat.
- Make it a Main: Add some chickpeas, lentils, or quinoa to make it a complete meal.
- Prep Ahead: You can roast the veggies, massage the kale, and make the dressing ahead of time for easy assembly later.
The Recipe
Ingredients
- Salad
- 100g kale
- 250g beetroots, diced
- 500g butternut squash, diced
- 1 head of garlic
- Olive oil
- 2 tbsp balsamic vinegar
- Salt & pepper
- 50g roasted hazelnuts, chopped
- 8 fresh sage leaves (optional)
- Dressing
- 70g cashews or sunflower seeds, soaked in boiling water for 20 mins
- 1.5 tbsp apple cider vinegar
- 1 tsp maple syrup
- 2 tsp wholegrain mustard
- 120ml water
Method
- Preheat oven to 225°C (435°F). Chop the squash and beets into cubes, toss with olive oil, and season. Place on a baking tray and add the garlic head, drizzle with oil and wrap in foil. Roast for 20 minutes.
- Add balsamic vinegar to the veggies and roast for 10-15 more minutes.
- Massage kale leaves with olive oil and season. Set aside
- OPTIONAL: Fry sage leaves briefly until crispy. Set aside and use oil for cooking or dressings
- Blend dressing ingredients until smooth. Add water to reach desired consistency
- Assemble salad, toss with dressing, sprinkle with hazelnuts and fried sage and serve immediately!
This recipe isn't just about eating well; it's about enjoying the process of creating something beautiful and nutritious. So, grab your veggies, get your oven preheated, and let's make some salad magic! Don't forget to share your amazing creations and tag us! We love seeing what you cook up!