Kale Salad with Beets and Orange Vinaigrette (Edit recipe)

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Nutrient-packed and delicious, this kale salad with beets is earthy, full of flavors and textures! Curly kale paired with sweet beets and dried cranberries, creamy goat cheese and crunchy raw pumpkin seeds tossed in a zesty homemade orange and shallot vinaigrette. Fresh, beautiful and vegetarian.

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PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

Serves: 4

Ingredients

1 bunch Kale, curly
1 tsp Avocado Oil
1 cup Pre-Cooked Beets, chopped
0.333 cup Goat Cheese, crumbled
0.25 cup Pumpkin Seeds
0.25 cup Organic Dried Cranberries
1 pinch Sea Salt, more or less to taste
1 pinch Black Pepper, more or less to taste

For the Orange Vinaigrette

3 Tbsp Avocado Oil, or olive oil
2 Tbsp Orange Juice, freshly squeezed
1 Tbsp Orange Zest
1.5 Tbsp White Wine Vinegar
1.5 Tbsp Shallot, finely chopped
1 Tbsp Honey
1 tsp Dijon Mustard
1 pinch Sea Salt
1 pinch Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the kale: remove middle thick stem from kale by tearing the leaves with your hands or using a knife or herb stripping tool. Chop the kale, then wash it thoroughly. Dry it well using a salad spinner.
Add kale to a large bowl, drizzle a small amount of olive or avocado oil, then massage the kale with your hands for about 2 minutes until it feels more tender.
Wash an orange, using a zester or cheese grater zest the skin to get a good teaspoon of zest. Then juice the orange and reserve 2 tablespoons for the dressing.
Whisk together all ingredients to make the orange vinaigrette.
Assemble kale, chopped beets, crumbled goat cheese, pumpkin seeds and dried cranberries together. Sprinkle a little salt and black pepper, then toss in the vinaigrette. Serve and enjoy!

Notes

White wine vinegar can be replaced with champagne vinegar.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	342
Fat:	23 g
Carbohydrates:	29 g
Protein:	13 g
Cholesterol:	17 g
Sodium:	357 mg
Fiber:	3 g
Sugars:	9 g
Calculated per serving.