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1
Preheat the oven to 425u00b0 F.
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2
Arrange the sweet potato, parsnip, and beets on a baking pan, and drizzle them with 2 tablespoons of olive oil. Sprinkle the vegetables with two pinches of salt and pepper. Toss the vegetables in the oil and spice, then spread them in a thin layer on the pan.
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3
Place the vegetables in the oven, and bake for 25-30 minutes, until soft and slightly crispy on the edges.
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4
While the vegetables roast, arrange the cubed bread on a separate baking pan. Drizzle the bread with the remaining 2 tablespoons of olive oil, minced garlic, and a pinch of salt and pepper. Place the bread in the oven, and toast for 10-15 minutes, until crispy and fragrant.
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5
For the greens
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6
In a large bowl, add the kale and salt. Massage the salt into the kale, for about 30 seconds, until the kale breaks down and softens. Add the chopped herbs to the kale.
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7
For the dressing
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8
To make the dressing, whisk lemon juice, olive oil, honey, shallot, salt, and pepper in a small bowl. Set aside.
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9
To assemble the salad, add the freshly-roasted vegetables to the massaged kale (they should be warm) and the toasted bread. Toss the ingredients to combine.
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10
Finally, pour the dressing over the salad, and toss the salad to coat all the ingredients in the dressing. Add the cheese, if desired. Serve immediately.
