Kale salad is a wonderful side dish that goes perfectly with anything like chicken, shrimp, casseroles, mushroom asparagus quiche, or even chickpea flour crust pizza.
Roasted Beet And Kale Salad
Kale (/keɪl/), or leaf cabbage, belongs to a group of cabbage (brassica oleracea) cultivars grown for their edible leaves, although some are used as ornamentals.
Recipe Summary Roasted Beet And Kale Salad
This is an incredibly tasty salad that is packed full of nutrients and vitamins! It is also one that will keep you feeling satisfied longer than most.Ingredients | Kale Salad
3 large beets
1 tablespoon olive oil
salt and ground black pepper to taste
1 bunch fresh kale, cut into bite-size pieces
½ cup chopped cashews
¼ cup dried cherries
2 tablespoons golden raisins
½ cup apple cider
½ lemon, juiced
1 tablespoon Dijon mustard
2 cloves garlic, minced
2 teaspoons apple cider vinegar
2 tablespoons olive oil, or more to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.
Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.
Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.
You can add chevre (goat) cheese right before serving if you would like to add a creamy texture. This salad is even great the next day as kale holds its firmness quite well!
Info | Kale Salad
prep:
20 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 20 mins
Servings:
6
Yield:
6 servings
