Kale Salad
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Course
Salad
Kale Salad
Description
The salad begins with a carrot ginger dressing made by roasting carrots until soft, then blending them with water, olive oil, rice vinegar, ginger, and salt to achieve a smooth, tangy dressing. Roasted chickpeas add a crunchy, nutty element alongside the pepitas and sesame seeds, enhancing the texture variety. The kale leaves are massaged with lemon juice and olive oil to soften them and reduce bitterness. Fresh vegetables including grated carrot, beet, thinly sliced watermelon radish, and creamy avocado are added, along with dried cranberries for a touch of sweetness.
The combination creates a hearty salad with a mix of soft and crisp textures and layers of flavors from earthy to bright and tangy. It can work well as a side dish or light main course, offering a colorful presentation.
Prepare the dressing in advance to allow it to chill and thicken, which brings out its flavors. Massaging the kale thoroughly softens it, making the salad more pleasant to eat without the usual toughness of raw kale leaves.
Ingredients
Carrot Ginger Dressing (See notes)
- 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 kale stems removed, leaves torn into bite-sized pieces, curly, bunch
- 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
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
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.
Notes
- Prepare the carrot ginger dressing ahead of time and chill it before using to enhance its flavor.
User Reviews
Overall Rating
4.9
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