To say that Diana Yen knows her way around the kitchen is an understatement. As the founder of The Jewels of New York, she has assembled a highly talented collective of chefs who can do more than just cook, from styling and shooting food to catering and consulting on recipes for the likes of Martha Stewart and Kinfolk. And now Lonny. Ahead of the May 20th release of Yen's new cookbook, A Simple Feast, we'll be posting original recipes by The Jewels of New York each week, right here on Lonny.com. So even if you're not a domestic diva, you can entertain like the best of them—starting with this impressive yet effortless roasted-vegetable kale salad. You're welcome.
(Photos © The Jewels of New York)
Roasted-Vegetable Kale SaladServes 4These enduring winter months do a number on our minds and bodies, leaving us depleted and fatigued. Shake off the chill and nurture yourself with this super-food vegetable roast.
-- ½ butternut squash, peeled and cubed into 1-inch pieces
-- ½ cup purple pearl onions, peeled and halved
-- 2 large parsnips, peeled and cubed into 1-inch pieces
-- ½ head purple cauliflower, cut into bite sized pieces
-- extra-virgin olive oil, for drizzling
-- salt and pepper
-- 5 ounces baby kale
-- 1 cup cooked quinoa
-- 4 ounces crumbled goat cheese
-- ½ cup toasted walnuts
Apple Cider Vinaigrette:
-- 3 tablespoons apple cider vinegar
-- 1 tablespoon honey
-- ⅓ cup extra-virgin olive oil
-- salt and pepper
Preheat the oven to 400 degrees.
In a large bowl, combine all vegetables and drizzle with olive oil. Season generously with salt and pepper, tossing until well combined. Arrange in a single layer on a large baking sheet. Roast until golden brown and tender, about 25 to 30 minutes, tossing halfway through to ensure even browning. Remove from oven, and let cool.
Meanwhile, in a small bowl, whisk together the vinegar, honey, and olive oil. Season with salt and pepper and set aside.
Place kale in a large serving bowl and pour dressing over. Gently massage dressing into kale to let flavors absorb. Add roasted vegetables, quinoa, goat cheese, and walnuts.