Kripalu Recipe: Warm Kale, Roasted Root Vegetable, and Apple Salad with Turmeric Vinaigrette
An elegant salad packed with nutrients.
For vinaigrette:
2 tablespoons cider vinegar
1 cup apple cider
½ teaspoon cinnamon
½ teaspoon turmeric
½ teaspoon sea salt
For salad:
6 cups lacinata kale
½ cup each parsnips, rutabagas, and turnips, medium diced
½ cup green apples, medium diced
4 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 350 degrees.
Place all vinaigrette ingredients in a saucepan and bring to a boil. Set aside to cool.
In a large ovenproof sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the root vegetables and sauté until they are lightly browned. Place in oven and roast until tender.
Remove pan from oven and add remaining 2 tablespoons olive oil and the apples. Sauté for one minute. Add kale and cook until it wilts.
Add the vinaigrette and cook until the kale is tender and the vinaigrette is reduced by at least half. Season with salt and pepper and serve.