Ingredients:
For the Roasted Green Bean and Kale Salad
Potatoes:
- 1 1/2 pounds (~9-10 small) red potatoes, sliced thin
- 1 tsp robust extra virgin olive oil
- 1 tbsp dried rosemary
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1/8 tsp garlic powder
- 2 tsp lemon zest
- 1 medium red onion, sliced thick and cut in half (see note)
Green Beans:
- 1 lb green beans, ends trimmed
- 1 tsp robust extra virgin olive oil
- 1/8 tsp garlic powder
- 1/8 tsp ground black pepper
For the Roasted Garlic Vinaigrette
Dressing:
- 8 pitted green olives
- 2 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 4 tsp maple
- 4 cloves garlic
- 4 tbsp sliced shallots
- 1 tsp dried thyme
- 1/2 cup water
Pumpkin Seeds:
- 1/2 cup raw pumpkin seeds
Method:
For the Roasted Green Bean and Kale Salad – Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. In a small mixing bowl, combine rosemary, onion powder, black pepper, and garlic powder, and stir to combine.
Line potato slices in rows onto one of the baking sheet (they may overlap slightly). Lightly brush or drizzle olive oil on top, sprinkle with herb blend, followed by the lemon zest. Place in oven and roast for 45 minutes. Remove from oven.
In a large bowl, place green beans with remaining teaspoon olive oil, garlic powder, and black pepper. Toss to combine. On the second baking sheet, evenly distribute green beans and sliced onions. Place sliced shallots and garlic cloves for the dressing on the tray, too. Place in oven and roast for 20 minutes. Remove from oven.
For the Roasted Garlic Vinaigrette – In a small blender, add olives, Dijon mustard, vinegar, maple syrup, roasted garlic, roasted shallots, thyme, garlic, and water. Blend until well-combined. Set aside.
Heat a small skillet over medium-high heat. Once hot, add pumpkin seeds. Continue stirring while they toast to avoid burning. Cook until golden. Remove from heat.
In a large serving bowl, combine kale, roasted potatoes, roasted green beans, onions, and dressing. Toss to combine, sprinkle with pumpkin seeds and serve immediately.
Place kale on top and add about 2 tablespoons water. Cover and allow kale to steam for about 4 minutes. Stir kale, squash, and onion.
Add olive oil (optional) and stir to coat. Add salt or salt substitute and pepper to taste (optional). A dash of liquid smoke gives it that campfire breakfast smell and taste.
Note: The red onion can be used raw in the salad or it can be roasted with the green beans.
