Irish Winter Kale Salad with Goats Cheese and Toasted Hazelnuts

Sasonal Winter Salad

Winter Vegetables and Kale salad

Kale is not just kept for our native Irish potato dish (Colcannon) it’s also delicious as a winter salad green. when the temps drop, there’s no need to skimp on hearty and healthy salads as the earthy, chewy flavor of the dark leafy greens here are packed with nutrition and considered a super food.  In winter, our seasonal selections are more limited, but now is the perfect time to load up on root vegetables including the beets and sweet potatoes featured in the salad and look out for young organic baby kale.

This week I am teaching at Atlanta’s Oli and Ve stores using their quality olive oil and vinegars from all around the world and I’m finding great oils and vinegars make the perfect drizzle for instant salads without any fuss!  Enjoy some winter simplicity as we wait for the flavors of Spring to arrive.

Winter Roasted Vegetables and Kale Salad with Feta and Hazelnuts

(Recipe serves 4-6)

  • (for the Roasted Vegetables)
  • 2 golden beats (peeled and cut in to ½ inch size pieces
  • 2 red beats (peeled and cut in to ½ inch size pieces
  • 2 medium sweet potatoes (peeled and cut in to ½ inch pieces
  • 2 Tbsp olive oil
  • Splash of balsamic vinegar
  • 1 tsp flaky sea salt and freshly ground black pepper
  • For the salad
  • 1 ½ bunches (18oz) Organic Kale (stems removed and cut in to strips)
  • 3-4 Tbsp of quality olive oil and balsamic vinegar
  • Kosher salt and ground black pepper to taste
  • 4 oz crumbled goats cheese
  • 1/3 cup hazelnuts (1 ½ oz) toasted and chopped

How to make it:

  1. Preheat the oven to 375 degrees.
  2. Toss the prepared roasted vegetables in olive oil, sea salt and pepper and transfer on to a rimmed baking dish for roasting. Roast for about 25 to 30 minutes stirring half way and stirring occasionally to ensure all the vegetables are tender and a little caramelized on the outside. Set them aside and allow cool.
  3. To serve arrange the kale on plates. Top with the roasted beets and sweet potato. Sprinkle over the goat’s cheese and toasted hazelnuts.
  4. Drizzle with olive oil and vinegar and season with salt and pepper just before serving.

Stay warm and cozy!

Judith the Irish Foodie

 

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