Kale, Pomegranate, and Caramelized Parsnip Salad

Ingredients

For the Salad:

• 1 large bunch of kale (about 10 large leaves)
• 1 pomegranate
• 4 medium parsnips (about 1 pound)
• 2 Tbsp olive oil
• 3 Tbsp maple syrup

For the Dressing:

• ⅓ 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

Optional Garnish

• 2 Tbsp. freshly grated parmesan
• 3 Tbsp. toasted hazelnuts

Instructions

1. 1
   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.
2. 2
   Place all the salad dressing ingredients in a jar, screw on the lid, and shake vigorously.
3. 3
   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.
4. 4
   Deseed the pomegranate. This video shows how to do it. Add the pomegranate seeds and the cooled roasted parsnip to your salad and toss.
5. 5
   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.