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Kale Pecan Pesto Salad
To bulk this salad up add white beans, lentils, chickpeas, or grains (farro, quinoa, wild rice, etc).
Servings: 4
Ingredients
- 1 head cauliflower florets chopped
- 2 sweet potatoes cubed
- 2 carrots chopped
- 3 tbsp grapeseed or canola oil
- 1 tsp sea salt
- 2 cups kale lacinato or baby kale, not for pesto
- ¼ cup toasted pecans not for pesto
Pesto
- 6 cups baby kale or lacinato kale
- 1 clove of garlic minced
- ¾ cup toasted pecans toasted in oven at 350° for 6 minutes
- ¼ cup olive oil
- 2 tbsp lime juice freshly squeezed
- 1 tsp sea salt
- ½ tsp chili 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.
- Season with more sea salt to taste.
- Serve with toasted pecans.