Roasted Vegetable, Avocado and Kale Salad

My recent eating habits haven't been great. We've been going out for dinner a lot more than usual and it hasn't helped that a number of projects that I'm working on involve desserts or bread... which means that I come home from shoots with scrumptious pastries.  And you can't just throw them out!  That would be wasteful!  So we've been gorging ourselves with these treats these last few weeks. It's not good.

But here I've brought you all a salad.  A kale salad... which, I know, is soooooooo three years ago.  I don't care, though. I love it and find that it makes for a perfect weeknight dinner.  Sometimes, when I'm not sure what to make, I'll roast our CSA veggies, dress up some kale, and toss it altogether.  It turns out to be a surprisingly satisfying dish.

Tonight marks the start of Passover.  I know how heavy the foods can be, how all that matzo and brisket and gefilte fish just sit with you.  At some point, you're going to get tired of it and when you do, I think this kale salad will be a nice break.

More Passover-friendly recipes:

Asparagus Caesar Salad | Baked Rutabaga Chips | Beet and Quinoa Tabouli | Cauliflower "Couscous" | Carrots with Caramelized Ginger | Chocolate-Dipped Macaroons  | Marinated Eggplant with Mint and Capers | Meringue-Topped Baked Grapefruit | Moroccan Carrot Dip | Parsnip Fries | Pesto-Coated Carrot and Parsnip Fettuccine | Pickled Beets with Feta | Quinoa with Squash | Roasted Beet and Citrus Salad  | Shredded Brussels Sprouts with Walnuts | Spinach Matzo Balls  | Sweet Potato Fries with Sriracha Creme Fraiche


Roasted Vegetable, Avocado and Kale Salad

serves 2 as an entree, 4 as a side


4 large carrots, peeled

3 or 4 baby potatoes, peeled

Fresh rosemary

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin

1 tablespoon olive oil

1 bunch kale, washed

1 tablespoon butter

1/2 cup crimini mushrooms, quartered

1/2 cup grated pecorino romano

1 avocado, sliced

1/4 cup whole raw almonds, coarsely chopped


For the dressing

1 garlic clove, minced and mashed into a puree

1 teaspoon Dijon mustard

1/4 cup olive oil

Juice of half a lemon

1/2 teaspoon sugar

Salt and pepper


1. Preheat the oven to 400 degrees. Line a baking pan with aluminum foil.  

2. Cut the carrots into large pieces.  Cut the potatoes into 1 inch pieces.

3. Toss the carrot and potato with olive oil.  Season with salt, cayenne pepper, cumin and fresh rosemary.  Spread across the baking pan so all the pieces lay flat.   Bake for 40 minutes, flipping veggies halfway through. If they do not get enough color, cook for another 5 minutes and check again.

4. Meanwhile, prepare the kale by removing the tough stems.  Chop into bite sized pieces and transfer to a serving bowl.

5. Heat the butter in a skillet set to medium high heat.  Add the mushrooms, season with salt and pepper and cook until brown on each side.

6. To make the dressing, put the mashed garlic, Dijon mustard, lemon juice, sugar, and 1/2 teaspoon each of salt and pepper in a bowl.  Whisk ingredients together until blended and then slowly drizzle in the olive oil.  Taste and add season with more salt and pepper if necessary.

7. Sprinkle half the cheese and pour the dressing over the kale and toss to combine.

8. Top the kale with the roasted veggies, avocado slices, almonds, and the remaining cheese.

Tags: Vegetarian, Gluten-free