Warm Kale Salad with Roasted Vegetables & Citrus Dressing
This warm kale salad is hearty and satisfying enough to take center stage as a dinner entree. Earthy, subtly sweet, and finished with a delicious oil free citrus dressing.
Preheat the oven to 400 degrees Fahrenheit. Position the racks in the mddle of the oven, about 4 inches apart.
Line 2 baking sheets with parchment paper.
Place the carrots, beets and onions on one sheet pan, and sprinkle with salt and pepper. (Don't overcrowd the sheetpan.) Roast them on the lower oven rack for 20 minutes, or until just tender. Turn them over halfway through cooking, after 10 minutes.
Place the asparagus on the other sheet pan, and sprinkle with salt and pepper. When the other vegetables have cooked for 20 minutes, and add the asparagus on the top rack and roast everything for another 10 minutes or until tender. After 30 minutes, all of the vegetables should be cooked, but al dente. Cook a little longer if needed.
While the vegetables are roasting, place the kale in a large pan or Dutch oven with about a tablespoon of water, and saute the kale is until wilted and tender, about 10 minutes.
To make the dressing, add the orange juice, lemon juice, lime juice, miso paste and tahini in a medium bowl and whisk together until completely blended. Season with freshly ground black pepper.
Drain any excess water from the sauteed kale and toss the kale in the bowl with the dressing. (Reserve a little dressing to drizzle over the top if desired.) Add to a large platter or individual serving plates. Place the roasted vegetables on top of the bed of kale, and garnish with chives if desired. Serve at room temperature.
Notes
if desired you can slice the onions thin and cook with the asparagus rather than the carrots and beets. I liked big pieces of onion, but it works well either way.