Kale Salad

Name: Kale Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Ingredients: ¾ cup chopped carrots; ⅓ to ½ cup water; ¼ cup extra-virgin olive oil; 2 tablespoons rice vinegar; 2 teaspoons minced fresh ginger; ¼ teaspoon sea salt; 1 recipe roasted chickpeas; 1 bunch curly kale; 1 teaspoon fresh lemon juice; ½ teaspoon extra-virgin olive oil; 1 small carrot; 1 small red beet; ½ watermelon radish; 1 avocado; 2 tablespoons dried cranberries; ¼ cup Pepitas; 1 teaspoon sesame seeds; Sea salt and freshly ground black pepper

User Reviews

4.9

291 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4
Course
Salad

Kale Salad

Iris Warren

Report

This fresh, hearty kale salad recipe is packed with colorful vegetables, crispy chickpeas, avocado, cranberries, and pepitas. Great for lunch!

Share:

I Made This!

218 people made this

Print

59 people printed this

Save this

174 people saved this

Ingredients

Servings

Carrot Ginger Dressing (See notes)

¾ cup chopped carrots
⅓ to ½ cup water
¼ cup extra-virgin olive oil plus more for drizzling
2 tablespoons rice vinegar
2 teaspoons minced fresh ginger
¼ teaspoon sea salt plus more for sprinkling

Salad

1 recipe roasted chickpeas
1 bunch curly kale stems removed, leaves torn into bite-sized pieces
1 teaspoon fresh lemon juice
½ teaspoon extra-virgin olive oil
1 small carrot grated
1 small red beet grated
½ watermelon radish very thinly sliced
1 avocado cubed
2 tablespoons dried cranberries
¼ cup Pepitas toasted
1 teaspoon sesame seeds
Sea salt and freshly ground black pepper

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

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, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and 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.
On the second baking sheet, prepare the roasted chickpeas according to this recipe.
Place the kale leaves in 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.
Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and a few 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.