Roasted Winter Vegetables with Herbed Buttermilk Dressing

1. Roast the Kale

Preheat your oven to 450°F. Tear kale leaves into bite-sized pieces, discarding the thick stems, and lay them on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. Toss to coat and spread in an even layer. Roast for 8 to 10 minutes until crispy, watching carefully to prevent burning. Remove from the oven and set aside. Reduce oven temperature to 425°F.

2. Roast Butternut Squash and Potatoes

Peel and dice butternut squash and potatoes into even pieces. Toss separately with olive oil, salt, and pepper, and spread them on two baking sheets. Roast at 425°F until tender and caramelized, about 30 to 40 minutes for squash and 35 to 45 minutes for potatoes. Stir occasionally for even roasting.

3. Prepare Herbed Buttermilk Dressing

In a small bowl, whisk together buttermilk, Greek yogurt, and lemon juice. Add a pinch of salt, grated or minced garlic, and a drizzle of olive oil, whisking until smooth. Stir in finely chopped fresh herbs. Set aside for dressing the roasted vegetables.

4. Assemble and Serve

In a large bowl, combine roasted kale, squash, and potatoes. Pour the herbed buttermilk dressing over the vegetables and toss gently to coat. If desired, sprinkle with chopped toasted walnuts. Serve warm.