This is a cold-weather twist on the classic Italian summer salad. Parsnips, sweet potatoes, and beets are tossed in a delicious maple brown butter dressing. It's the ultimate make-ahead side for Thanksgiving.
Ingredients:
8 ounces (1/2 loaf) sourdough or country-style bread
5 tablespoons olive oil, divided, plus more as needed
1 teaspoon plus 1/4 teaspoon kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper, divided, plus more as needed
2 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets, peeled and cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
4 tablespoons unsalted butter
1 tablespoon chopped fresh rosemary
3 tablespoons apple cider vinegar, plus more as needed
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium bunch (about 6 ounces) lacinato kale, destemmed and torn into bite-sized pieces
Be an Author
