Better Brunch: Kale Salad With Roasted Vegetables and Eggs
Take a healthy approach to brunch with a colorful kale salad featuring tangy vinaigrette, poached eggs and roasted vegetables and pears.
Kale Brunch Salad
Add vegetables and two poached eggs to kale to make a delicious brunch salad for holiday guests.
From:
Kristin Guy
Photo by: 092026005024
092026005024
By:
Kristin Guy
Salad Ingredients
- roasted carrots, potatoes and pears
- steamed beets
- lacinato kale
- poached eggs
Vinaigrette Ingredients
- 4 tablespoons extra virgin olive oil
- 1/4 cup champagne vinegar
- juice of 1/2 lemon
- 1 tablespoon whole grain Dijon mustard
- cracked pepper to taste
Instructions
1: Preheat oven to 375 degrees F. Toss carrots, potatoes and pears with olive oil and cracked pepper, and roast for 20-25 minutes until soft.
2: While vegetables roast, combine vinaigrette ingredients and toss on chopped kale, massaging the kale with dressing occasionally for 20 minutes to soften and wilt greens (image 1).
3: Add chopped roasted vegetables and steamed beets on kale, and top with two poached eggs (image 2).
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