Winter Root Vegetable Bowl (Print Version)

Roasted root vegetables with massaged kale and warm tangy dressing, topped with pumpkin seeds and feta.

# What You'll Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 small sweet potato, peeled and cubed
04 - 1 small beet, peeled and cut into wedges
05 - 2 tablespoons olive oil
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
08 - 1 teaspoon dried thyme

→ Greens

09 - 4 cups curly kale, stemmed and torn
10 - 1 tablespoon olive oil
11 - 1 pinch salt

→ Warm Dressing

12 - 3 tablespoons olive oil
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey or maple syrup
16 - 1 small shallot, minced
17 - Salt and pepper to taste

→ Toppings

18 - 1/4 cup toasted pumpkin seeds
19 - 1/4 cup crumbled feta cheese

# Cooking Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss carrots, parsnips, sweet potato, and beet with olive oil, salt, pepper, and thyme. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 30 to 35 minutes, stirring halfway through, until tender and caramelized.
04 - Massage kale with 1 tablespoon olive oil and a pinch of salt until slightly softened. Set aside.
05 - Heat 3 tablespoons olive oil in a small skillet over medium heat. Add minced shallot and sauté for 2 minutes. Stir in apple cider vinegar, Dijon mustard, and honey or maple syrup. Whisk until combined and season with salt and pepper. Keep warm.
06 - Divide massaged kale among four bowls. Top with roasted root vegetables. Drizzle with warm dressing.
07 - Garnish with toasted pumpkin seeds and crumbled feta cheese. Serve immediately.

# Expert Advice:

01 -
  • It's the kind of bowl that fills you up without making you feel sluggish, something I discovered when I could actually focus at my desk on a winter afternoon instead of fighting the post-lunch slump.
  • The warm dressing completely transforms how kale tastes, turning something you feel like you should eat into something you genuinely crave.
  • Everything comes together in under an hour, and you look like you spent way more effort than you actually did.
02 -
  • Stir your roasting vegetables halfway through—I learned this the hard way when half my sheet turned golden and the other half stayed pale, and now I set a timer as a reminder to myself.
  • Make the dressing while the vegetables roast so you can drizzle it warm; cold dressing on a winter bowl feels like a missed opportunity.
03 -
  • Cut your vegetables roughly the same size so they roast evenly and finish at the same time; uneven pieces are the only real mistake you can make here.
  • Don't skip the massaging of the kale—it genuinely takes a minute and transforms the entire eating experience from feeling obligatory to feeling luxurious.
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