To bulk this salad up add white beans, lentils, chickpeas, or grains (farro, quinoa, wild rice, etc).
Prep Time10 minutesmins
Cook Time40 minutesmins
Course: Salad
Servings: 4
Author: Jenné
Ingredients
1head cauliflowerflorets chopped
2sweet potatoescubed
2carrotschopped
3tbspgrapeseed or canola oil
1tspsea salt
2cupskalelacinato or baby kale, not for pesto
¼cuptoasted pecansnot for pesto
Pesto
6cupsbaby kale or lacinato kale
1cloveof garlicminced
¾cuptoasted pecanstoasted in oven at 350° for 6 minutes
¼cupolive oil
2tbsplime juicefreshly squeezed
1tspsea salt
½tspchili powder
Instructions
Roast Veggies
Preheat oven to 350° and line 2 baking sheets with parchment paper.
Toss the cauliflower, potatoes, and carrots with oil, and spread evenly onto the baking sheets. They'll most likely have to be divided between sheets. If so, separate the cauliflower from the others.
Sprinkle some sea salt over the veggies, then roast for 40 minutes, or until tender.
Place the 2 cups of kale in a bowl, and set aside.
Pesto
Place all ingredients, except the olive oil, in a food processor, and blend until combined.
Pour in the olive oil while the food processor is still blending, and continue to blend another few 30 seconds, or until combined, and not too smooth/pureed.
Assemble
Toss the roasted veggies and about half of the pesto in the bowl with the loose kale.
Add more pesto to taste. Any leftovers can be kept fresh in the fridge for a week.