This fall salad is the new salad of my dreams. First of all it’s made with my favourite type of kale — Tuscan lacinato kale which is tossed in a rich and creamy sunflower butter dressing. A dressing that resembles a caesar salad dressing in many ways. Then comes a mix of lightly spicy parmesan roasted potatoes and parsnips, as well as a little more crunch and flavor from toasted sunflower seeds. All together this makes for a wonderfully delicious and rich salad that’s loaded with textures and flavor.
Tuscan kale is a great choice for fall salads
Tuscan lacinato kale goes by many names, including dinosaur kale, cavolo nero, and black kale. It’s more tender than traditional curly kale, making it a great choice for salads.
To enjoy it raw, all you need to do is massage it with a little olive oil, a squeeze of lemon juice and pinch of salt, or even a little bit of the salad dressing. Then just just rub the leaves between your fingers. It’s easy and takes all of 30 seconds. Then let sit for 5 minutes to soften even more.
With its toasted sunflower seed flavor, it makes a deliciously rich and creamy addition to any salad dressing. And its packed with a wide variety of nutrients, one of the most notable nutrients is vitamin E, a powerful antioxidant and anti-inflammatory. Sunflower butter is found in many natural food, organic food stores.
I hope you LOVE this fall salad as much I do! It’s:
Rich and hearty
Full of nutrients
Customizable (try other roast vegetables, like pumpkin or sweet potatoes!)
& it’s a perfect side to just about any main, or as a main meal salad.
Looking for other kale salad recipes?
Try one of these easy and delicious recipes:
Lacinato Kale Pesto – quick, easy, delicious!
Kale Tabbouleh with Quinoa
Asian-Style Kale Salad with Brown Rice and Smoked Tofu
Asian Kale Salad with Sesame-Ginger Dressing
Fall Salad with Tuscan Kale and Parmesan-Roasted Potatoes
For the potatoes and parsnips:
- 350 g potatoes, peeled and cut into wedges
- 2 parsnips, peeled and cut into chunks (similar size to potatoes)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 25 g parmesan, grated
For the dressing:
- 3 tablespoons sunflower butter (organic food store)
- 2 cloves garlic minced
- 3 tablespoons lemon juice, plus 1 teaspoon
- 6 small oil-packed anchovy fillets, very finely chopped (15 g)
- 2 tablespoons Dijon mustard
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons water (or more), to thin
For the salad:
- 1 bunch Lacinato kale leaves stems removed and torn into bite-sized pieces
- 4 tablespoons raw sunflower seeds, lightly toasted
- grated Parmesan, to garnish, plus more for serving
- sea salt and freshly ground pepper, to taste
Preheat oven to 425°F / 220°C and line a baking sheet with parchment paper.
In a medium bowl, toss the potatoes and parsnips with the olive oil, red pepper flakes, and sea salt.
Spread evenly on the prepared baking sheet, careful not to crowd. Roast for 10 minutes, toss and then roast 10-15 more minutes, until potatoes golden on the edges and tender. Sprinkle with the parmesan and roast 2-3 more minutes, or until cheese is golden and bubbling. Remove from oven and set aside for 5 minutes to cool.
Meanwhile, in a small bowl, mix together the salad dressing ingredients until well combined and prepare the salad leaves.
In a large serving bowl, add the kale leaves. Drizzle with a small amount of olive oil and use your hands to massage until all leaves are coated. Set aside for 5 minutes.
Drizzle leaves with 3 tablespoons dressing and toss well, until evenly coated. Then add the toasted sunflower seeds, and toss gently. Add 2 tablespoons more dressing, (or to desired amount) and toss again.
Add the roasted vegetables, using a spatula to scape up any bits of cheese, and toss gently again. Garnish with a little parmesan, ground pepper, and sea salt, if needed. Serve immediately.
Serve with additional parmesan on the side as well as the remaining dressing (if any) to be added as desired. Enjoy!
- To toast the sunflower seeds, heat a dry skillet over medium heat. Add sunflower seeds, and, stirring often, toast just until the seeds begin to take on a golden color. Transfer to plate and set aside.
- The dressing can be stored, sealed, in fridge, for up to 5 days.
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