A wonderful kale salad with roasted butternut squash and Brussels sprouts features a special vinaigrette dressing and a topping of toasted hazelnuts and Parmesan cheese. You'll be proud to serve this gourmet treat at any formal meal.
Preheat oven to 425 degrees F. In a large shallow baking pan lined with foil, toss together squash, Brussels sprouts, 2 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Roast 15 to 18 minutes or until vegetables are tender.
For vinaigrette, in a medium bowl whisk together leek, lemon juice, honey, vinegar, mustard, tarragon, and the remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
In a large bowl, combine kale, celery root, apple, hazelnuts, and squash mixture. Drizzle with vinaigrette; toss gently to coat. Top with cheese and radish. Cover and chill at least 1 hour before serving.
1 1/2 fat, 1 vegetable, 1/2 starch