Baked Kale Salad

I started making notes on assignments for both family thanksgivings, and I usually bring the vegetables so there is a guaranteed something colorful and bright on the table. I just got Justine Doiron’s new cookbook and she does vegetable sides and mains beautifully - they feel hearty and full of flavor as opposed to just “light”. I bookmarked this salad as we head into colder nights, because a warm salad often sounds better than a crisp green salad this time of year.

If I were bringing this to someone else's house, I would par-roast the vegetables, so I just needed the oven for a quick warm through, and then dress the salad on site. The quinoa would inevitably lose a bit of its crisp, but store it separately and add it in with the agrodolce - a condiment with a combination of sweet and sour flavors.

That said, this would love a protein to make it a complete meal - a fried egg for lunch, or a buttermilk roast chicken for a larger meal would be great. When serving my salad, I took liberties and added avocado and a bit of feta because I couldn’t help myself :)

Recipe from [Justine Cooks] (https://amzn.to/40wUnPC) by Justine Doiron.