Crispy Kale Salad Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
40 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Calories
287 kcal
-
Course
Salad
-
Cuisine
North American
Crispy Kale Salad Recipe
Description
The Crispy Kale Salad Recipe features diced roasted beets and oven-crisped kale chips that bring both earthiness and crunch to the bowl. The salad incorporates shaved Parmesan and crumbled goat cheese to add savory and creamy elements. Black pepper candied pecans provide a sweet and mildly spicy crunch that complements the vegetable textures and cheeses.
The dressing blends honey, apple cider vinegar, balsamic vinegar, Dijon mustard, finely minced garlic, sea salt, and olive oil to create a harmonious balance of sweet, tangy, and savory notes. This dressing ties the flavors together without overpowering the roasted vegetables or crisp kale.
This salad can stand on its own as a light meal or accompany protein dishes. The kale chips offer a crispness that contrasts with the tender roasted beets. The dressing's acidity brightens the overall mix. Leftover dressing can be reserved for other salads, making this recipe practical for meal planning.
Ingredients
- 1 lb beet chopped
- 8 cups kale leaf divided, or baby kale
- 2 teaspoons olive oil divided
- ½ teaspoon salt divided, sea salt
- ¼ cup Parmesan Cheese use your vegetable peeler for nice big pieces, shaved
- ¼ cup goat cheese
Black Pepper Candied Pecans
- ½ cup pecans roughly chopped
- 1 tablespoon maple syrup
- 1 teaspoon black pepper freshly ground
- 1 teaspoon butter
The Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 ½ tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic very finely minced, clove
- 1 pinch salt sea salt
- 4 tablespoons olive oil
Instructions
- Turn your oven on to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Toss the beets in half the oil and salt and place them on one of the baking sheets. Put them in the oven and let them roast for 20 minutes. Turn the oven down to 350 degrees Fahrenheit.
- Toss half the kale with the remaining oil and salt and spread them out on the remaining baking sheet. Put them in the oven with the beets and cook the kale chips for 15-20 minutes. Watch them closely after 15 minutes as they burn easily near the end.
- While the beets are in the oven, make the candied pecans and the dressing. Place the pecans, maple syrup, and black pepper in a small saucepan over medium-high heat. Bring to a boil and continue to boil, stirring often, until the pecans are coated in a thick syrup, about 2 minutes. Add the butter and stir to coat the pecans. Transfer the pecans to a piece of parchment paper and make sure they are not touching each other.
- To make the dressing, add the apple cider vinegar, honey, balsamic vinegar, mustard, garlic, and salt to a bowl and whisk. Slowly whisk in the olive oil until the dressing is nice and creamy.
- When the kale chips and roasted beets are ready, add both to a large salad bowl with the candied pecans, raw kale, parmesan cheese, and goat cheese. Pour the dressing over the top and toss.
Notes
- This recipe produces more dressing than needed; use about half for this salad and save the rest for other salads during the week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 287kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 377mg | 16% |
| Potassium | 749mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 9010IU | 180% |
| Vitamin C | 111mg | 123% |
| Calcium | 210mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
