We all love food that has a bit of crunch. This warm winter salad will not disappoint. Topped with sweet & salty grain free seeded granola.
Kale is one of the most nutrient dense foods. High amount of vitamin K, which plays a role in blood clotting, bone metabolism, and regulating blood calcium levels.
Season/ Autumn/ Winter
Prep time: 15 minutes
Cook time: 40 minutes
Serves 4 as a side ~ 2 as a main dish
1 bunch baby carrots, peeled
1 lb kale leaves, or 1 large bunch, deveined, and large chop
2 red onions, quartered, then into eights
1 whole bulb of garlic, separate into cloves
1 lemon, zest, than juiced
1/2 cup chopped parsley
1 tsp. sea salt
pinch of pepper, or red pepper flakes
1/4 cup extra virgin olive oil
1/2 cup seeded granola, optional
Preheat oven to 375
On a large sheet pan lay out all the veggies, and whole garlic cloves. Season with salt and pepper. Drizzle enough olive oil to coat all the veggies. Toss all with clean hands. Shake the pan to ensure an even layer. Roast for 40 minutes or until onions are slightly crispy. Check the garlic at 30 minutes. take out if golden brown. Set aside.
When veggies are finished, taste for seasoning and adjust. Grate zest over veggies and lemon juice. Toss. Sprinkle with fresh parsley and a drizzle of oil if needed. If using, sprinkle with seeded granola. Serve warm, or at room temperature.
Granola recipe on LaurieRichardone@Youtube.com
Cooks Note: Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.