Shredded Kale Salad with Balsamic-Roasted Figs, Parsnips & Roquefort


My favorite variety of kale is Lacinato kale, also known as Tuscan or black kale.  Whether raw or sauteed, I love its hearty texture, its slightly bitter flavor and its versatility.  For this salad, I shredded the Tuscan kale into bite-sized pieces and topped it with roasted figs, parsnips, and crunchy toasted hazelnuts.  For a nice creamy element, I like serving this salad with wedges of dreamy Roquefort cheese.  Any sort of blue cheese would do here, but I love the strong flavor and slight spiciness of the Roquefort blue cheese.

(To view this recipe, click on the blue title of the blog post above*)

Shredded Kale Salad with Balsamic-Roasted Figs, Parsnips & Roquefort

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Salad


  • 1 bunch of Tuscan kale, stems trimmed, leaves cut into shredded/bite-sized pieces
  • 8-10 fresh Black Mission figs, halved
  • ½ lb. parsnips, peeled and sliced into rounds
  • ½ cup hazelnuts
  • Fresh thyme
  • Olive oil
  • Salt and pepper
  • Balsamic vinegar
  • Wedge of Roquefort cheese, cut into slices


  1. Preheat the oven to 375 degrees. Spray a foil or parchment-lined bakign sheet with olive oil spray. Arrange the parsnips, halved figs (cut side up), and hazelnuts in an even layer on the pan. Drizzle with olive oil, sprinkle with a touch of salt and pepper, and sprinkle with about 1 tablespoon of fresh thyme as well. Roast in the preheated oven for 15-18 minutes, or until the parsnips are tender.
  2. Toss the shredded kale in a salad bowl with 1 Tablespoon of olive oil, 2 Tablespoons of balsamic vinegar, and a pinch of salt and pepper. Add the roasted nuts, figs and parsnips to the top of the salad bowl. Serve the salad with slices of the Roquefort cheese.

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