Baked Kale, Carrot and Parsnip Salad

In Food, Lunch by Devin BowesLeave a Comment


1 bunch of kale; washed
2 large carrots; washed
2 parsnips; washed
1 scallion; peeled and chopped
1 Tbsp olive oil
Dash of turmeric, paprika, and cumin seasonings
1/2 Tbsp red wine vinegar
Handful of sunflower seeds


  1. Preheat oven to 375 degrees F
  2. After washing all vegetables, take leaves off of kale
  3. Slice carrots and parsnips into rounds and slice/chop scallion into small pieces
  4. Combine into a bowl and add olive oil, red wine vinegar and seasonings
  5. Place in oven for 20 minutes until vegetables just begin to crisp – place on bottom rack so kale does not burn
  6. Allow to cool for 5 minutes; add to serving bowl and top off with sunflower seeds

The human behind the food

All recipes have been prepared by Devin Bowes, owner of Nutrication Wellness.