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.
Add vegetables and two poached eggs to kale to make a delicious brunch salad for holiday guests.

Kale Brunch Salad

Add vegetables and two poached eggs to kale to make a delicious brunch salad for holiday guests.

Photo by: 092026005024

092026005024

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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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