#1,119: Roasted Root and Kale Salad

Not only was this salad good, but you can make a lot of it ahead of time, so it is perfect to bring to a family get together or in advance for a gathering/party.  I added some diced red onion to mine to give it a little more flavor, but I loved this salad.  Matthew even ate a little bit of it too once I put him on my lap and he ate off my plate!  Whatever it takes to get the toddler to eat veggies!!

4 medium parsnips, peeled and cut into small dice (2 cups)
4 medium carrots, peeled and cut into small dice (2 cups)                        
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided                        
1/2 teaspoon  salt, divided                        
1/4 teaspoon  ground black pepper, divided                        
1/4 cup plus 2 tablespoons finely chopped shallots (3 to 5)                        
1 teaspoon  finely shredded lemon zest                        
1/4 cup  freshly-squeezed lemon juice                        
1/4 cup  red wine vinegar                        
2 tablespoons  honey                        
2 teaspoons  Dijon mustard                        
1 1/4 pounds  kale, stems and ribs removed and leaves thinly sliced (10 cups firmly packed)                        
6 strips bacon                     
3 tablespoons  dried currants                        

Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a medium bowl, toss the parsnips and carrots with 2 tablespoons of the olive oil and half of the salt and pepper. Transfer to prepared baking pan, spreading in a single layer. Roast, uncovered, for 20 minutes or until tender. Remove and cool in baking pan on a wire rack. To store, place in a storage container and chill up to 24 hours.

In a small bowl, whisk together the remaining 1/2 cup oil, remaining salt and pepper, shallots, lemon zest, lemon juice, vinegar, honey, and mustard until well-combined (you should have about 1 1/4 cups). Use immediately or cover and chill up to 24 hours. Shake before using.

Meanwhile, heat a 10-inch skillet over medium heat. Add bacon strips and cook until browned and crisp. Remove to paper towels to drain. Chop the bacon and set aside. To store, place in a storage container and chill up to 24 hours.

Up to six hours before dinner, toss together the kale, vinaigrette, root vegetables, bacon, and currants; chill. Bring to room temperature 1 hour before serving. Place on a large serving platter or shallow bowl.