Ingredients
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1 clove garlic, minced
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3 tablespoons (45 milliliters) white wine vinegar
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2 clementines, zested and juiced
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1 tablespoon (15 grams) Dijon mustard
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1 teaspoon (5 milliliters) honey
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1 teaspoon (2 grams) very finely chopped fresh thyme
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1/4 cup (60 milliliters) olive oil
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Kosher salt
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Freshly ground black pepper
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8 cups (545 grams) roughly chopped kale
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4 cups (600 grams) leftover roasted vegetables
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3/4 cup (115 grams) chopped toasted walnuts
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1/4 cup (60 grams) toasted pepitas (pumpkin seeds)
Directions
- Whisk together garlic, vinegar, clementine zest and juice, Dijon, honey and thyme in a small bowl.
- Slowly whisk in olive oil and season with salt and pepper. Arrange kale on a large serving platter.
- Top with the roasted vegetables. Sprinkle with walnuts and pumpkin seeds and drizzle with dressing.
