Better Brunch: Kale Salad With Roasted Vegetables and Eggs
- roasted carrots, potatoes and pears
- steamed beets
- lacinato kale
- poached eggs
- 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
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).