Roasted Vegetable Salad with Goat Cheese

SEASON: Fall, winter

VEGETARIAN

This salad is so full of flavor that it doesn’t even need dressing. Kale, when well massaged, will convert even the biggest skeptic, especially when it’s topped with roasted squash, Brussels sprouts, root vegetables, and creamy goat cheese.

Serves 4 to 6 | Prep time: 15 minutes | Cook time: 25 minutes

2 cups peeled and cubed butternut squash

½ pound Brussels sprouts, halved

2 medium carrots, chopped into 2-inch pieces

1 rutabaga, peeled and cubed

¼ cup olive oil, plus more for drizzling

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 bunches kale, stemmed and chopped

4 ounces goat cheese

¼ cup roasted pumpkin seeds (see the vegetable profile )

¼ cup dried cranberries

1.	Preheat the oven to 375°F.

2.	Toss the butternut squash, Brussels sprouts, carrots, and rutabaga with olive oil and season with salt and pepper. Divide evenly between 2 sheet pans, spreading the pieces out to give the veggies space.

3.	Roast for 20 to 25 minutes, until fork-tender. Remove the pans from the oven and allow the vegetables to cool for 2 to 3 minutes.

4.	While the vegetables are roasting, drizzle the kale with olive oil and massage it thoroughly to soften.

5.	To serve, toss the roasted vegetables with the kale, then crumble goat cheese on top and sprinkle with pumpkin seeds and dried cranberries.

VARIATIONS:

➢	Roasted Root Salad: Skip the Brussels sprouts and add in any root veggies you can find (beets, parsnips, or turnips would be delicious).
➢	Summer Grilled Vegetable Salad: Replace the roasted root vegetables with your favorite grilled summer veggies (corn and zucchini are some of mine), and serve over a bed of spinach instead of kale.

PER SERVING: Calories: 413; Total fat: 25g; Carbohydrates: 41g; Fiber: 11g; Protein: 16g; Calcium: 305mg; Vitamin D: 4mcg; Vitamin B12 : 0mcg; Iron: 5mg; Zinc: 2mg