SERVINGS: 3 PREPPING TIME: 10 min COOKING TIME: 20 min
1 bunch kale
1/2 cauliflower head
1 sweet potato
1/4 red onion
1/4 cup walnuts
3-4 slices of prosciutto
1 tsp turmeric
1 tsp garlic powder
2 tbsp honey
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp balsamic vinegar
1 garlic clove
Preheat oven to 425°F.
Break up the cauliflower into small florets and dice the sweet potato. Slice the onion into 1/4 rings.
In a large bowl combine cauliflower with garlic powder, turmeric and a splash of olive oil. Salt to taste. Mix well and lay out evenly on one side of a baking sheet. In the same bowl, add diced sweet potatoes, splash with olive oil and turn until covered all around. Place the sweet potato on the other side of the baking sheet and even out. Roast until veggies start to brown, 15-20 min. Remove from the oven and set aside.
While the veggie roast, heat a non-stick skillet over high heat. When hot, place the prosciutto slices into the pan. Fry the slices until crispy, about 1-2 min on each side. Remove from the pan and set aside.
In a bowl or a mason jar, combine honey, apple cider vinegar, balsamic, olive oil, minced garlic and a pinch of salt. Mix well until fully combined and set aside.
Remove large stems from the kale and chop up the leaves finely. Place the kale into a large bowl. Splash generously with olive oil and squeeze out the lemon juice. Massage the kale with your hands until it turns bright green and the volume is reduced in half. Add roasted veggies, onion and pour in the vinaigrette. Give it a good toss to mix.
Serve the salad with some toasted walnuts and crispy prosciutto bits. Enjoy!