Rating: 4 stars
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This festively red-and-green salad actually tastes better dressed hours ahead and served at room temperature, so it travels beautifully. Fresh cranberries and an assertive, gingery dressing balance rich meats and sides. And it's hearty enough to keep vegetarians at the table satisfied. Sold yet?

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
total:
2 hrs
Servings:
10
Yield:
10 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large rimmed baking sheet in oven and preheat to 425°. Meanwhile, in a very large bowl combine beets, carrots, 2 tablespoons of olive oil, salt and pepper. Carefully add carrots and beets to hot pan in a single layer; set bowl aside. Roast for 10 minutes. Add shallots and cranberries to pan, stirring to coat. Roast for 20 to 25 minutes more or until vegetables are just tender, stirring once.

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  • Meanwhile, place kale in the bowl. Add remaining 1 tablespoon oil. Massage the kale with your hands until bright green and tender, about 2 to 5 minutes. In a small bowl, combine raisins, lemon juice, mustard, garlic and ginger.

  • When vegetables are done, remove pan from oven, add raisin mixture and stir to coat. Cool for 5 minutes. Add vegetable-raisin mixture to kale; toss to coat. Let stand for at least 30 minutes. Serve at room temperature, or cover and refrigerate for up to 4 hours, then bring to room temperature and stir before serving. To serve, transfer to a platter and top with pumpkin seeds.

Nutrition Facts

154 calories; fat 7g; saturated fat 1g; carbohydrates 20g; mono fat 4g; poly fat 2g; insoluble fiber 5g; sugars 10g; protein 5g; vitamin a 9126.6IU; vitamin c 56mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.3mg; folate 101.6mcg; sodium 156mg; potassium 555mg; calcium 91mg; iron 1.8mg.
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