5.0 from 246 votes
Crispy Kale Salad Recipe
Even if you're not that into kale, you'll still love this crispy kale salad. It's both raw kale and crispy kale chips, sweet roasted beets, crunchy candied pecans, and cheese all tossed in an irresistible balsamic vinaigrette. It's a beautiful salad full of texture and flavor, and it's ready in just 45 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 6 servings
Calories: 287 kcal
Course:
Salad
Cuisine:
North American
Ingredients
- 1 lb beets chopped
- 8 cups kale leaves or baby kale divided
- 2 teaspoons olive oil divided
- ½ teaspoon sea salt divided
- ¼ cup shaved Parmesan cheese use your vegetable peeler for nice big pieces
- ¼ cup goat cheese
Black Pepper Candied Pecans
- ½ cup pecans roughly chopped
- 1 tablespoon maple syrup
- 1 teaspoon freshly ground black pepper
- 1 teaspoon butter
The Dressing
- 2 tablespoons EACH: apple cider vinegar and honey
- 1 ½ tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove very finely minced
- 1 pinch 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.
Cup of Yum
Notes
- The dressing makes more than you need for this salad. We like to use about half of it and then save the rest for another salad later in the week.
Nutrition Information
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
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
5mg
(2%)
Sodium
377mg
(16%)
Potassium
749mg
(21%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
9010IU
(180%)
Vitamin C
111mg
(123%)
Calcium
210mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 287
% 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.