Okay everyone, it’s a new year, and so it’s time for a new salad!
Kale is everywhere, and I must admit – I long ago hopped onto the kale train. I love making roasted kale as a salty, crispy snack. When I was pregnant with my daughter, I would make my way through three entire bags of kale in a single week. I just love kale and I know I am not the only one. There’s even a cookbook called Fifty Shades of Kale dedicated to the leafy green!
Recently I’ve had a few different kinds of salad using raw kale as the base, instead of spinach or other mixed greens. It was hearty and really satisfying, so I decided I would move on from roasting or sauteing the kale, and go right for a chopped kale salad.
You can dress this salad up to your liking by adding some chopped cucumber, red onion or some feta cheese. Want to make this this salad into a full meal? Add grilled chicken on top for a hearty lunch or dinner.
3 cups chopped fresh kale
2 medium beets
1/2 apple, diced
1/4 cup chopped candied walnuts
1/4 cup dried cherries or cranberries
salt and pepper
Preheat the oven to 400 degrees. Wash and dry the beets. Place in tin foil and roast in oven for 45-60 minutes, or until soft. Allow to cool. Remove the outer peel of beets using hands or a vegetable peeler.
Cut beets into bite-sized pieces.
Place chopped kale in a large salad bowl. Add beets, apple, candied walnuts and dried cherries or cranberries. Drizzle with olive oil and balsamic vinegar or salad dressing of your choosing. Sprinkle with salt and pepper to taste.
Asian pear, English cucumber – this salad is like the U.N. of Autumn appetizers. I love creating new combos of yummy salad ingredients – mixing the crisp, fruity flavor of the Asian pear with the earthiness of roasted beets and sweet crunchiness from the candied nuts makes for a truly satisfying salad experience.
Want to take this salad up a notch? Sprinkle some goat cheese crumbles on top if you are serving with a dairy meal.
1/2 pound mixed greens (about 1 large bag)
2 small beets, scrubbed clean and trimmed
1 Asian pear
1/2 seedless English cucumber
1/4 red onion
1/4 cup chopped candied walnuts or pecans
1/4 cup balsamic vinegar
1 Tbsp honey
1 tsp dijon mustard
salt and pepper
1/2 cup extra virgin olive oil
Preheat oven to 400 degrees. Wrap each beet in small piece of foil, and roast for 45 minutes to 1 hour. Set aside and allow to cool completely.
Peel skin away from beets and slice into thin rounds or half moons.
Thinly slice Asian pear, cucumber and red onion.
In a large bowl toss greens, pear, cucumber, red onion and candied nuts together.
In a separate small bowl, whisk together balsamic vinegar, honey, dijon mustard and salt and pepper. Slowly whisk in extra virgin olive oil.
Toss salad with dressing until coated evenly and serve.