Tuesday, December 11, 2012

Interesting Winter Salad

Photo from blog " What's cooking good looking "

I made a rather interesting winter salad for dinner tonight.  I got the recipe from a blog I follow called "What's cooking good looking". 

In general I am not a big fan of kale, but I do love roasted vegetables, so I thought I'd give it a try.

Craig really liked it, so I guess it will become part of our repertoire. Below is the recipe and changes I made. 

I think it would also be good with roasted baby golden beets, or any of several other vegetables.

Mustard Marinated Kale with Roasted Winter Vegetables
serves2 people
5-6 large dinosaur kale leaves, stems removed and very finely chopped (This didn't seem like nearly enough because the leaves I had were quite small, so I used six small leaves from a bunch of dino-kale, and about the same from a bunch of curly kale.)
4-5 small "rainbow" carrots, tops removed and cleaned (I doubled this because mine looked so good.  I also cut them into thirds.)
3 shallots, sliced into wedges
3-4 Jerusalem artichokes, peeled and thinly sliced
10 or so endive leaves (I used one large endive.)
3-4 sage leaves (I used fresh, but I think dried would be OK.)
1 tablespoon fresh oregano leaves (packed tightly) (I used dried)
1-2 tablespoons grapeseed oil (or another high-heat oil)
for the mustard marinade:
3 tablespoons olive oil
2 tablespoons fresh lemon juice (or 1 tablespoon Real Lemon juice concentrate, I used two and we decided it was a bit too lemony)
½ teaspoon salt
1 tablespoon grainy mustard 
  • Preheat the oven to 400º
  • Place the carrots, shallots, Jerusalem artichokes, endive, sage, and oregano in a medium-large sized  roasting pan and toss with the grapeseed oil and salt and pepper.
  • Roast in the oven for 30-35 minutes, until the vegetables have started to caramelize brown.
  • While the vegetables are roasting, marinate the kale. Whisk together the ingredients for the mustard marinade until they are emulsified. Place the finely chopped kale in a large bowl and pour in ¾ of the marinade. Massage the marinade into the kale using your hands. Set aside until the vegetables are done (the longer the better, this will allow the kale to break down a bit and not be so tough).
  • Allow the vegetables to cool slightly, then arrange them on top of the kale. Use the last ¼ of the dressing to drizzle over the vegetables. Season with extra salt and pepper or olive oil if you like.
I made a Trader Joe's par-baked sourdough bread and served it warm on the side.  It was filling enough that the salad and bread were a complete meal.

The source blog has many interesting recipes that fit into a healthy eating plan. If you like to try new things, take a look.

[From Craig] In case this recipe doesn't fill you up for the whole night, or any time you want a nice snack, try sour cream spinach dip with reduced fat Wheat Thin crackers. I used Trader Joe's spinach dip, but any prepared dip (or your own) should go wonderfully with these crackers, which are the ultimate rarity: a low-fat version that's better than the original.


  1. The mustard marinate looks like it would be good to marinate chicken breast in! in fact, I'd like to try it with chicken & the veggies as a warm meal.

  2. I don't know I've ever seen dinosaur kale. The salad looks delicious.

  3. Thanks for posting this. I had saved the recipe a few days back for some day when we can actually find kale... I thought it looked good and now you've given me more motivation to try it!

  4. We too have become big fans of roasted veggies. Broccoli is our fav. Never thought that would be the case but roasting it changes everything,


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