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Kale Recipes: Kale Salad
5 from 34 votes

Kale Recipes: Kale Salad

This kale salad combines tender, massaged kale leaves with a vibrant carrot ginger dressing and a mix of fresh and crunchy ingredients like shredded carrot, beet, watermelon radish, and roasted chickpeas. The addition of cubed avocado, dried cranberries, toasted pepitas, and sesame seeds adds layers of texture and flavor, while the lemon juice and olive oil soften the kale and enhance its natural taste. It's a colorful salad that balances earthiness, sweetness, and a slight tang, making it a satisfying option for a nutrient-rich meal or side dish.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

Carrot Ginger Dressing (see note)
  • ¾ cup carrot chopped
  • ⅓ to ½ cup water
  • ¼ cup extra-virgin olive oil plus more for drizzling
  • 2 tablespoons rice vinegar
  • 2 teaspoons ginger fresh, minced
  • ¼ teaspoon salt plus more for sprinkling, sea salt
Salad
  • 1 recipe chickpeas roasted
  • 1 bunch curly kale stems removed, leaves torn
  • 1 teaspoon lemon juice fresh
  • ½ teaspoon extra-virgin olive oil
  • 1 carrot grated, small
  • 1 beet grated, small, red
  • ½ watermelon radish very thinly sliced
  • 1 avocado cubed
  • 2 tablespoons dried cranberries
  • ¼ cup Pepitas toasted
  • 1 teaspoon sesame seeds
  • black pepper sea salt; freshly ground black pepper
  • salt sea salt; freshly ground black pepper

Instructions

    Cup of Yum
  1. Make the dressing: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place the carrots on one of the baking sheets. Drizzle with olive oil and sprinkle with salt. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
  2. On the second baking sheet, prepare the roasted chickpeas according to this recipe.
  3. Place the kale leaves into a large bowl and add the lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
  4. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and several grinds of pepper. Toss to combine. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, and the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.

Notes

  • Make the carrot ginger dressing ahead and chill so it's ready to dress the salad just before serving.
  • Massage the kale leaves well with lemon juice, olive oil, and salt to soften them and reduce bitterness.