For the Salad:
- 1 large bunch of kale (about 10 large leaves)
- Optional: 1 pomegranate
- 4 medium parsnips (about 1 pound)
- 2 Tbsp olive oil
- 3 Tbsp maple syrup
For the Dressing:
- 1/3 cup olive oil
- 1 clove garlic, finely minced
- 2 Tbsp maple syrup
- 2 Tbsp fresh-squeezed lemon juice
- 1 Tbsp apple cider vinegar
- Salt and pepper, to taste
- 2 Tbsp. freshly grated parmesan
- 3 Tbsp. toasted hazelnuts
- Wash the parsnips and scrub if needed, no need to peel them. Slice lengthwise into pieces about 3 inches long and then cut those into quarters (or eights if the parsnips are big). Place them in a roasting pan with the 2 Tbsp olive oil and 2 Tbsp maple syrup and toss well. Roast them in a 375 F oven for about 35 to 40 minutes, or until tender inside and crispy golden on the outside. Remove from oven and allow to cool.
- Place all the salad dressing ingredients in a jar, screw on the lid, and shake vigorously.
- Cut away the stems from the kale leaves and discard them. Place the kale leaves on top of one another and shred finely. Place the shredded kale in a large salad bowl and toss with the vinaigrette. Let the kale rest for 30 minutes to absorb the dressing.
- Optional: Deseed the pomegranate. This video shows how to do it. Add the pomegranate seeds and the cooled roasted parsnip to your salad and toss.
- If you wish, garnish with toasted hazelnuts (simply place hazelnuts in a skillet on medium heat for about 5 minutes, stirring frequently so they don't burn) and freshly grated parmesan.