Name: Roasted Root Veggie & Kale Salad with Cashew Blue Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Ingredients: Several dashes of ground nutmeg; 1 tablespoon liquid aminos (or tamari or soy sauce); 1½ teaspoons extra virgin olive oil; 3 tablespoons lemon juice; 1 cup (250 ml) balsamic vinegar; 2 to 3 tangerines, peeled and separated into wedges; Cashew Blue Cheese; 3 medium beets, peeled and chopped into 1-inch (2.5 cm) pieces; 1 bunch kale (12 to 16 ounces), stems removed, chopped; 1 small celery root (celeriac), peeled and chopped into 1-inch (2.5 cm) pieces; 1 large or 2 small sweet potatoes, peeled and chopped into 1-inch (2.5 cm) pieces; Olive oil spray; 8 to 10 small rainbow carrots, peeled, or 1 cup (160 g) chopped carrots; Salt and black pepper to taste; 2 teaspoons dried thyme

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Come autumn, I just want to roast all of the vegetables, especially root vegetables. Roasting brings out their sweetness and depth, and when you throw them in a kale salad with creamy cashew blue cheese and bright, citrusy tangerines, the combination is amazing! The balsamic reduction adds one more velvety sweet layer of flavor. Massaging kale with lemon juice breaks down the fibers, making the pieces softer and easier to chew (and stab with your fork). It may sound weird, but all the cool