Warm Winter Vegetable Salad With Ricotta and Herbs Recipe

Ingredients

• 2 tablespoons olive oil
• 1 large red onion, thinly sliced (about 1 1/2 cups)
• Pinch of dried chili flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 sprigs rosemary, leaves removed and roughly chopped
• 5 cups halved and trimmed Brussels sprouts
• 3 parsnips, peeled and cut into 1-inch rounds (about 2 cups)
• 3 carrots, peeled and cut into 1-inch rounds (about 2 cups)
• Kosher salt and freshly ground black pepper
• 3/4 cup homemade vegetable stock or store-bought low-sodium vegetable broth
• 1 bunch curly kale, leaves removed from stems and cut into ribbons
• 1 cup shelled pistachios, toasted (see note)
• 1 1/2 tablespoons red wine vinegar
• 2 cups fresh ricotta cheese, for topping

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