Autumnal Salad

Yesterday in the produce department there were several veggies that were calling my name...kale, edamame, carrots, and parsnips.  Specifically I picked these veggies because they were locally grown in Minnesota and they were beautiful, being that they were so fresh.  It thought that they might make a wonderful hearty fallish soup to serve that night along with some home made bread, which I had yet to make.  So, I bought them, but then the rest of the day happened, and well, you know how it goes, I didn't have nearly as much time as I thought I would to prepare dinner.  So, I nixed the home made bread idea, and since it had warmed up quite a bit outside, I decided that a salad would be better than a soup for dinner.  So I used the ingredients I had bought to make one!  I roasted the carrots and parsnips until they were nice and crispy at the edges, blanched the kale until bright green, and threw in the edamame along with some mild shallots I had picked up as well, and some toasted walnuts, because I like a little crunch.  I dressed the salad with a bit of Asian fusion...peanut oil, balsamic and tamari with a bit of honey, garlic and red pepper flakes.  When it all came together it was incredibly delicious, and definately the best early Autumn could offer in a salad!  The flavors worked well together, the caramelized roasted veg, the savory shallots, the toasty walnuts along with the kale and the salty sweet dressing.  I was glad I didn't make soup that night in the end.  If you have access to these autumn vegetables,  you should try out this salad! 

Amy's Autumnal Salad
Serves 2

Dressing:

1 1/2 Tbsp peanut oil
2 Tbsp balsamic vinegar
1 Tbsp tamari
1 Tbsp honey
1 clove garlic, minced
sea salt to taste
red pepper flakes to taste
Salad:
2 medium carrots, sliced thinly on the bias
2 medium pasnips, sliced thinly on the bias
peanut oil

1 bunch kale, washed, and torn into pieces

1 cup edamame, shelled

1 shallot, thinly sliced
1 cup toasted walnuts

Whisk together dressing ingredients and set aside.  Preheat the oven to 475 degrees, line a baking sheet with foil, and spray with non-stick spray.  Toss carrots and parsnips with just enough peanut oil to coat, and spread out on sheet pan.  Roast for about 15 minutes, or until starting to brown and crisp at the edges.  Remove from oven and let cool to room temperature.  Meanwhile, bring a large pot of water to a boil, and cook kale for about 30 seconds, until blanched, and bright green. Remove with a strainer, and run cold water over the kale to stop cooking, then let cool.  In a large bowl, combine carrots, parsnips, kale, edamame, shallot, and walnuts.  Pour dressing over and toss to coat.  Divide between 2 plates and serve!