Servings: 2 as a main course, 4 as a side dish
A ginger-lemon vinaigrette makes for a tart contrast with the sweet roasted root vegetables and pears in this salad.
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This has been a huge hit with everyone I have served it to. I cook for adults and little ones, and I love the fact that I can set aside a few deliciously roasted vegetables for my daughter (who doesn't like salad greens yet) and then serve up a fancy yet robust salad for everyone else. I would advise not to go with 100% mature kale greens as your base, but you can certainly mix some in with more tender spinach and chard. This makes a great one dish side to birds and meat roasts, but it can stand on its own as dinner.
Made this for dinner last night as a side dish. It was delicious and very easy to assemble. My husband declared it "a keeper"!
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