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Kale Salad

Kale Salad with Creamy Carrot Ginger Dressing Delight

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This Kale Salad is a vibrant, nutrient-packed delight, featuring delicious creamy carrot ginger dressing and a variety of fresh vegetables.
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Prep Time 15 minutes
Cook Time 55 minutes
Chilling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 4 medium Carrots roasted for extra sweetness
  • 1/2 cup Water or vegetable broth for more flavor
  • 1/4 cup Extra-Virgin Olive Oil or avocado oil
  • 2 tablespoons Rice Vinegar or white wine vinegar
  • 1 tablespoon Fresh Ginger or powdered ginger
  • 1/2 teaspoon Sea Salt or kosher salt
For the Salad
  • 8 cups Curly Kale or lacinato kale
  • 2 tablespoons Lemon Juice or lime juice
  • 1 cup Grated Carrot
  • 1 cup Grated Red Beet
  • 1 cup Watermelon Radish
  • 1 medium Avocado or tahini as a vegan substitute
  • 1/2 cup Dried Cranberries or raisins or chopped dates
  • 1/4 cup Pepitas or sunflower seeds
  • 2 tablespoons Sesame Seeds optional for garnish

Equipment

  • Oven
  • blender
  • Baking Sheet
  • Large Bowl

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). On a baking sheet, place the chopped carrots, drizzle with olive oil and sea salt. Roast for 20-25 minutes until soft.
  2. On a separate tray, arrange drained chickpeas, drizzle with olive oil and season with salt. Roast for 25-30 minutes until golden and crispy.
  3. Tear the kale leaves into bite-sized pieces in a large bowl. Drizzle with lemon juice, olive oil, and sea salt. Massage the kale for 2-3 minutes until tender.
  4. To the kale, add grated carrot, grated beet, and radish. Gently fold in half of the avocado, cranberries, pepitas, and season.
  5. Drizzle the chilled dressing over the salad, add remaining avocado and roasted chickpeas. Sprinkle with sesame seeds and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 200mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 150IUVitamin C: 100mgCalcium: 10mgIron: 15mg

Notes

Store leftover salad in an airtight container for up to 3 days. Keep avocado and dressing separate until serving.

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