Recipe: Roasted Rutabaga, Kale and Pepper Salad

The root vegetable, rutabaga
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This recipe is the perfect side salad to keep in the fridge for family events or last-minute picnics, and it's a colorful one at that. There are so many different flavors that mingle together beautifully.

Roasted rutabaga is high in magnesium, calcium and vitamin C, and it adds a rich flavor when you road it in the oven. Oranges and peppers make a satisfying, tangy crunch when mixed together, and kale, rich in iron, comes alive in the presence of citrus juice. Boosted by a generous helping of whole-grain bulgur, this salad delights.

Family Size (10 four-oz. portions)

Prep Time

Prep Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 65 minutes


  • 1 lb cooked rutabaga (peeled)

  • 1 cup bulgur wheat (follow package instructions)

  • 3 cups kale (stems removed)

  • cup shallots (small dice)

  • cup yellow bell pepper (small dice)

  • cup red bell pepper (small dice)

  • 2 oranges (peeled and cut into small chunks)

  • cup toasted walnuts (toasted)

  • 1/3 cup white balsamic vinegar

  • 1/3 cup orange juice

  • 1 teaspoons fresh thyme (minced)

  • teaspoon fine black pepper

  • 1 tablespoon olive oil

  • teaspoon salt

Combine ingredients to make vinaigrette and set aside


  • Follow the instructions next to each ingredient.
  • Wash and cut rutabagas, place them in a bake pan, add water to reach one-third of the rutabagas and cover with foil. Bake at 350 for 45 to 60 minutes. Let stand uncovered. Peel once cooled and cut them small dice.
  • Follow the instructions from the package to cook 2 cups of bulgur wheat. Cool down after cooked.
  • Add cup water into a small pot with a lid and steam kale until bright green approximately 3-5 minutes. Remove from the heat, drain and cool down, cut into medium bite size. Fold all the ingredients together and add vinaigrette.

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