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Wilted Kale Salad with Roasted Vegetables and Honey Balsamic Dressing

Wilted Kale Salad with Roasted Vegetables and Honey Balsamic Dressing

This weekend I decided to pay a visit to the St.Matthews Farmers Market on Shelbyville Road to pick up fresh produce, and yes, I took my camera along for the ride.  I set out with $15 in hand with hopes of creating a fresh and healthy lunch for my fiance and I.  The air was humid, but there was a light sprinkle in the air that made weaving in and out of the booths quite enjoyable.
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I would highly recommend getting out on a Saturday morning and visiting one of the many local farmers markets in your area.  I think that people often label farmers markets as being expensive, but that’s just not the case.  For what you would spend on fast food, I purchased all of the ingredients I needed to make a hearty and nutritious meal.  So, next time you’re out buying groceries, consider this healthier local option.

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Wilted Kale Salad with Roasted Vegetables and Honey Balsamic Dressing

DSC_0475Wilted Kale Salad with Roasted Vegetables and Honey Balsamic Dressing

Wilted Kale Salad with Roasted Vegetables and Honey Balsamic Dressing

Wilted Kale salad with Roasted Vegetables and Honey Balsamic Dressing
 
Author:
Recipe type: Salad
Serves: 2
Prep time:
Cook time:
Total time:
 
Ingredients
  • 8 cups kale and beet greens
  • 1 bundle of baby beets, roughly 1 lb
  • 1 patty pan squash
  • 1 head of spring garlic
  • 2 oz blue cheese or other crumbling cheese
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 2 tbsp basil
  • 6 tbsp olive oil
  • salt and pepper to taste
Instructions
  1. Start out by giving all of your fresh produce a good wash and dry. While most of these farms are pesticide-free, there will still be plenty of dirt on your veggies.
  2. Preheat oven to 400 degrees F.
  3. Separate the beets from the greens and set the greens aside to sauté with the kale. Halve the beets and chop the squash into similar sized pieces. Slice off the top of the head of garlic so that the cloves are exposed and toss it with the beets and squash in about a tablespoon of olive oil, salt and pepper. Roast on a baking sheet in preheated oven for 20 minutes.
  4. Remove the kale from its stems and roughly chop with the greens from the beets. Sauté in a tablespoon of olive oil on low heat, until wilted, but still slightly crunchy. About 10 minutes.
  5. Remove vegetables from the oven and let cool slightly.
  6. Take about 5 large leaves of basil and stack them on top of each other and roll them into a tube shape. Then, slice the basil in thin strips that look like ribbons. This is called a chiffonade. Once the roasted garlic has cooled, squeeze all of its contents into a mason jar, along with the balsamic vinegar, honey, basil, and 6 TBSP of olive oil. Screw the lid on tightly and give it a good shake until the oil and vinegar are no longer distinguishable. Add salt and pepper to taste.
  7. To serve, lay the wilted greens on the bottom of a platter and top with the roasted vegetables. drizzle on the vinaigrette and finish with a hefty amount of your crumbled cheese.
Notes
*You will have a lot of more of the vinaigrette than anything else so don’t feel like you need to use it all. Save it for lunch another day!

*The nutrition information is including 2 TBSP of the vinaigrette.
Nutrition Information
Serving size: 2 Calories: 232 Fat: 14.4 g Carbohydrates: 24.8 g Sugar: 18.3 g Fiber: 6.4 g Protein: 3.7 g
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Dawn Johnson

Thursday 3rd of July 2014

I love kale but I've never had black kale. I'd live to try this recipe!

Megan

Thursday 3rd of July 2014

This looks delicious! Beautiful pictures!

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