Kale is one ingredient to warm up to this Fall; in lieu of lettuce, try serving it uncooked in a salad. To contrast the leafy, crunchy kale, toss in carrots, onions, and tomatoes that have been roasted until golden and tender. Coat gently with a garlic-olive oil emulsion and top with a medallion of goat cheese to bring creaminess and body to a flavorful meatless meal. See the recipe when you keep on reading.

Roasted Vegetable Salad

Roasted Vegetable Salad


  1. 6 carrots, sliced on the diagonal 1/4 inch thick
  2. 2 1/2 onions, chopped
  3. 1 pint grape tomatoes
  4. 1/3 cup plus 5 tablespoons extra-virgin olive oil
  5. Salt and pepper
  6. 2 trimmed ends from 1 loaf italian bread, cut into bite-size cubes
  7. 1 clove garlic, finely chopped
  8. Juice of 1 lemon
  9. 2 bunches kale, tough stems discarded and leaves thinly sliced
  10. One 4-ounce log goat cheese, quartered crosswise


  1. Preheat the oven to 425°. On a rimmed baking sheet, toss the carrots, onions and tomatoes with 3 tablespoons olive oil. Spread into a single layer, season with salt and pepper and roast, tossing halfway through, until golden, about 30 minutes. On a separate baking sheet, drizzle the bread cubes with 2 tablespoons olive oil, season with salt and pepper and toss. Bake until crisp, about 7 minutes.
  2. Meanwhile, in a small bowl and using the back of a spoon, mash the garlic with a pinch salt. Whisk in the lemon juice, then slowly whisk in the remaining 1/3 cup olive oil; season with salt and pepper.
  3. In a large bowl, combine the kale and roasted vegetables and toss with the dressing. Divide among 4 plates and top each with some croutons and a round of goat cheese.

Serves 4.

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