If you’re into heartier salads, this one’s for you. This recipe would be especially good with some grilled salmon or chicken on top. I have a serious thing for caramelized fennel. I often just eat it plain roasted..it’s SO good! The parsnips at the farmers market have been gorgeous lately too. They add such a great flavor and texture to the salad. I also love the bitter taste of broccoli rabe, so if you’re into that you’ll LOVE this, and if not, feel free to sub more kale or broccolini!
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Warm Kale Salad with Broccoli Rabe, Caramelized Fennel, Roasted Parsnips + Lemon Rosemary Vinaigrette
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 -3
Ingredients
- For the dressing:
- 1 large shallot, finely chopped
- 2 tsp. chopped fresh rosemary
- 1 tsp. dijon mustard
- 1 tsp. lemon zest
- 2 T. lemon juice
- 2 T. champagne vinegar
- 1/4 c. olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- For the salad:
- 5 large parsnips (cut into 1/2'' cubes)
- 3 T. olive oil, divided
- 1 T. chopped fresh rosemary
- 1/2 tsp. garlic powder
- 2 fennel bulbs, thinly sliced
- 1 head Tuscan/lacinato kale, de-stemmed and thinly sliced
- 1 small bunch broccoli rabe, cut into 1'' pieces
- 1 clove garlic, chopped
- 1/2 c. sliced almonds, toasted (I toast mine on med/low heat in a dry skillet for a few minutes until golden)
- salt and pepper
Instructions
- Preheat oven to 400℉. Add parsnips, 1 T. olive oil, rosemary, garlic powder, and salt and pepper to baking sheet. Toss to coat. On a separate baking sheet (or same if you can fit it), add fennel, 1 T. olive oil, salt and pepper, and toss to coat. Place both baking sheets in oven and roast for 20-25 minutes or until caramelized and golden, tossing occasionally.
- Make the dressing. Heat a small drizzle of olive oil in a small skillet over medium/high heat. Add chopped shallot and sauté for 5 minutes or so, stirring frequently until caramelized and golden. Let cool. In a medium bowl, whisk together shallot, rosemary, dijon, lemon juice and zest, champagne vinegar, salt, and pepper. Slowly stream in olive oil, whisking to combine. Set aside.
- While parsnips and fennel are roasting, heat 1 T. olive oil in a large skillet. Add garlic and sauté for 30 seconds or until fragrant. Add broccoli rabe and sauté for a minute or two, then add the kale and sauté for another 2-3 minutes or until wilted. Stir in a tablespoon or two of the dressing, and season with salt and pepper to taste.
- To serve, top kale and broccoli rabe with roasted parsnips, fennel, and toasted almonds. Drizzle with dressing and sprinkle with toasted almonds. Add a squeeze of lemon too, if desired!
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