Harvest Kale Salad with Roasted Autumn Vegetables Recipe

Ingredients

For the Gluten-Free Buttermilk Cornbread
3/4 cup masa harina

2 cups medium-grind cornmeal

1/2 cup certified gluten-free oat flour

1/4 cup tapioca flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 tablespoon granulated sugar

2 1/2 cups buttermilk

2 large eggs
6 tablespoons unsalted butter, melted

For the Parmesan Cornbread Croutons
3 cups cooled gluten-free buttermilk cornbread, cut into 3/4-inch cubes

1/4 cup grated Parmigiano-Reggiano cheese

For the Autumn Kale Salad
4 cups chopped curly kale

3 cups chopped red kale

3 cups chopped lacinato kale

2 tablespoons olive oil, divided

1 1/2 teaspoons kosher salt, divided

3 cups peeled sweet potatoes, cut into 1/2-inch cubes

2 cups baby kale

1/4 cup thinly sliced red onion

1/4 cup toasted pecans, roughly chopped

For the Maple Balsamic Dressing
1/2 cup mayonnaise

1/4 cup balsamic vinegar

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

Directions

Step 1: Preheat the Oven and Skillet

Preheat the oven to 420°F. Place a 10-inch cast-iron skillet in the oven and heat it for at least 15 minutes.

Step 2: Melt the Butter

Carefully add the butter to the hot skillet. Return the skillet to the oven just until the butter melts. Carefully remove the skillet and place it on a heat-safe surface.

Step 3: Combine the Dry Cornbread Ingredients

In a large mixing bowl, whisk together the masa harina, cornmeal, gluten-free oat flour, tapioca flour, baking powder, baking soda, sea salt, and granulated sugar.

Step 4: Combine the Wet Cornbread Ingredients

In a separate bowl, whisk the buttermilk and eggs until thoroughly combined.

Step 5: Prepare the Cornbread Batter

Pour the wet ingredients into the dry ingredients and stir just until combined.

Slowly stir in the melted butter from the skillet, leaving a light coating of butter inside the skillet.

Step 6: Bake the Cornbread

Pour the batter into the hot skillet. Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 7: Cool the Cornbread

Let the cornbread cool in the skillet for 5 minutes. Transfer it to a wire rack and allow it to cool completely before cutting it into cubes.

Step 8: Season the Sweet Potatoes

Reduce the oven temperature to 400°F and line a baking sheet with parchment paper. Toss the sweet potato cubes with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Spread them in a single layer on the prepared baking sheet.

Step 9: Roast the Sweet Potatoes

Roast the sweet potatoes for 45 to 55 minutes, stirring halfway through, until tender and lightly caramelized around the edges. Set them aside to cool.

Step 10: Divide the Kale

Reduce the oven temperature to 375°F and line another baking sheet with parchment paper. Combine the curly kale, red kale, and lacinato kale in a large bowl. Divide the mixture evenly between two bowls, reserving one portion for the fresh salad base.

Step 11: Season the Kale Chips

Add the remaining 1 tablespoon olive oil and 1/2 teaspoon kosher salt to one portion of the kale. Massage gently until the leaves are evenly coated.

Step 12: Bake the Kale Chips

Spread the seasoned kale in a single layer on the prepared baking sheet.

Bake for 15 to 25 minutes, stirring the kale and rotating the pan occasionally, until the leaves are crisp. Watch carefully near the end because kale can brown quickly. Let the kale chips cool completely.

Step 13: Prepare the Parmesan Cornbread Croutons

Reduce the oven temperature to 350°F. Arrange 3 cups of cooled cornbread cubes on a parchment-lined baking sheet. Sprinkle the cubes evenly with the Parmigiano-Reggiano cheese.

Step 14: Bake the Cornbread Croutons

Bake the croutons for 30 to 40 minutes, stirring occasionally, until dry, crisp, and golden brown. Allow them to cool completely.

Step 15: Make the Maple Balsamic Dressing

Whisk the mayonnaise, balsamic vinegar, maple syrup, and Dijon mustard in a small bowl until smooth and creamy. Refrigerate the dressing until needed.

Step 16: Massage the Fresh Kale

Place the reserved fresh kale in a large serving bowl. Sprinkle it with the remaining 1/2 teaspoon kosher salt. Gently massage the kale for 1 to 2 minutes, or until the leaves soften slightly.

Step 17: Assemble the Autumn Kale Salad

Add the roasted sweet potatoes, baby kale, red onion, toasted pecans, and cooled kale chips to the serving bowl. Toss gently to combine.

Step 18: Dress and Serve the Salad

Add enough maple balsamic dressing to coat the ingredients lightly. Gently fold in the Parmesan cornbread croutons immediately before serving. Serve the remaining dressing on the side.

Notes

Use certified gluten-free oat flour, cornmeal, masa harina, baking powder, and other packaged ingredients if the salad must be completely gluten-free.

The cornbread can be baked up to two days ahead. Cool it completely, wrap it tightly, and store it at room temperature.

Allow the cornbread to cool completely before cutting it. Warm cornbread may crumble instead of forming neat cubes.

The Parmesan cornbread croutons can be prepared one day ahead and stored in an airtight container at room temperature.

The maple balsamic dressing can be prepared up to three days ahead and refrigerated in a covered container. Whisk it again before serving.

Roast the sweet potatoes in a single layer so they caramelize instead of steaming.

Add the kale chips, cornbread croutons, and dressing shortly before serving to preserve their crisp textures.

Leftover dressing can be refrigerated for up to three days. Store the remaining salad components separately whenever possible.

Check the mayonnaise, Dijon mustard, cheese, and all other packaged ingredients for appropriate gluten-free labeling. Prevent cross-contact during preparation when serving someone with celiac disease or gluten sensitivity.