Serves 6-8

Salad:Maple Winter Salad

  • 2 medium parsnips
  • 2 medium carrots
  • 2 Tbsp organic coconut oil
  • 3 Tbsp maple syrup
  • ½ cup dried organic cranberries (sulfite free)
  • Kale, 10 leaves
  • ½ cup slivered almonds


  • 1/3 cup extra virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 1-2 Tbsp. maple syrup
  • 1 Tbsp. apple cider vinegar
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Optional:  ¼ cups parmesan cheese or feta cheese


  1. Preheat oven to 375 degrees F
  2. Peel parsnips and carrots. Slice lengthwise into 3 inch pieces, and cut in quarters.
  3. Place in shallow pan with coconut oil and maple syrup. Roast for 30-35 minutes or until tender and a little brown on the outside. Remove from pan and allow to cool.
  4. Mix salad dressing ingredients together well.
  5. Cut away ribs in the kale and cut into thin strips.
  6. While parsnips and carrots are roasting, soak kale in the salad dressing.
  7. When parsnips and carrots are cooled, combine the rest of the salad ingredients.  Sprinkle with cheese if desired.
  8. Serve immediately.  Can be refrigerated and served the following day.

Comments from Nature’s Vibe’s Nutritionist:

One of the big knocks on kale is it’s bitterness. This salad combo addresses this issue and results in a

wonderful combination of textures, tastes and colours. Nutritionally, there are excellent sources of healthy

fats, vitamin A, C, folic acid, and minerals–calcium, magnesium, manganese, zinc. For those with blood

pressure concerns, potassium is high in relation to sodium.

This salad is a great way to get your bone building minerals with relying on milk products. Anywhere

from 25 to 40% of the population is dairy intolerant. Find out if you are sensitive to dairy, along with

other foods and additives, through the Bioenergetic testing that I offer at the Nature’s Vibe clinic.

Ruth Thompson, Registered Holistic Nutritionist