From dark leafy greens to brightly coloured squash drizzled with a creamy avocado dressing, this dish is the quintessential heart-healthy meal.
Tip
This dish is a chameleon—you can create easy and delicious options by simply switching it up with other ingredients you have on hand. Sub carrots for squash and spinach or Swiss chard for kale. Plus, any variety of toasted nuts can be used for crunch.
Roasted Vegetable Salad with Baby Kale, Apple, and Creamy Avocado
Ingredients
- 1/2 head cauliflower, cut into bite-sized florets
- 2 cups (500 mL) Brussels sprouts, trimmed and halved
- 3 Tbsp + 1/3 cup (45 mL + 80 mL) extra-virgin olive oil, divided
- 1/4 tsp (1 mL) sea salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 2 cups (500 mL) peeled and diced butternut squash
- 3 cups (750 mL) baby kale leaves, washed and spun dry
- 1/3 cup (80 mL) pepitas, toasted
- 1/2 ripe avocado, pitted and peeled
- 1/3 cup (80 mL) freshly squeezed orange juice
- 1 Tbsp (15 mL) freshly squeezed lime juice
- 1 Tbsp (15 mL) honey
- 1 small garlic clove, peeled and smashed
- 1 tsp (5 mL) blonde miso paste
- 1 unpeeled Granny Smith apple, cored and thinly sliced
- Preheat oven to 400 F (200 C). Generously oil a large baking sheet.
Nutrition
Per serving:
- calories261
- protein6g
- fat20g
- saturated fat3g
- trans fat0g
- carbohydrates19g
- sugars8g
- fibre6g
- sodium130mg
Directions
01
In large bowl, combine cauliflower florets and halved Brussels sprouts. Drizzle with 2 Tbsp (30 mL) olive oil and add salt and pepper. Toss together to evenly coat. On baking sheet, spread out in even layer and bake in centre of oven for 20 minutes. Stir a couple of times.
02
In same large bowl, without cleaning, combine diced butternut squash with 1 Tbsp (15 mL) olive oil. Toss to coat. When cauliflower and Brussels sprouts have baked for 20 minutes, scatter squash overtop and stir in. Return to oven and continue to bake for 20 more minutes, stirring occasionally, roasting vegetables until they are done as you like. Reduce oven temperature to 325 F (175 C).
03
In large bowl, place baby kale and top with roasted vegetables. Lightly toss together to slightly wilt kale. Set aside.
04
Place pepitas on oiled warm roasting pan and stir to lightly coat. Toast in 325 F (175 C) oven for 5 to 10 minutes or until they begin to pop. Remove and set aside.
05
In high-speed blender, combine 1/3 cup (80 mL) oil along with remaining ingredients, except apple. Whirl until creamy. Season dressing with a little salt and pepper to taste, if you wish.
06
To serve, fold apple slices into roasted vegetables and kale. Transfer to serving platter. Scatter toasted pepitas overtop and drizzle with creamy avocado dressing. Serve warm or at room temperature.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
