The secret to making this a delicious salad is to massage the vinaigrette into the leaves of kale an hour before serving. It gives the leaves time to soften and absorb some of the dressing and makes them much more palatable to eat raw. Feel free to change up the roasted vegetables to suit your liking.
Oh, the tastes of fall. I love them, especially when the warm spices of the season infuse this delicious soup. The key to its rich taste is roasting the vegetables to caramelize the juices and accentuate the flavour.