Kale Salad
Ingredients
- 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
- 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
Directions
- 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, 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.
- 2
On the second baking sheet, prepare the roasted chickpeas according to this recipe.
- 3
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.
- 4
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.
Kale Salad
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About this Recipe
Craving a vibrant, satisfying salad that truly excites your palate? This Kale Salad recipe delivers a delightful medley of fresh ingredients, hearty textures, and bright flavors, perfect for a wholesome meal or an impressive side.
This recipe works by expertly balancing an array of flavors and textures, transforming simple kale into an extraordinary dish. The combination of tender massaged kale, crunchy roasted chickpeas, creamy avocado, and a medley of fresh, grated vegetables creates a dynamic eating experience with every bite. It's a clever way to enjoy nutrient-dense ingredients without sacrificing flavor.
What you can expect is a salad that's anything but boring. Each forkful offers a symphony of tastes, from the earthy goodness of kale and beets to the sweet tang of dried cranberries, the satisfying crunch of toasted pepitas, and the warm notes of fresh ginger in the dressing. The roasted chickpeas add a wonderful, savory protein element, providing a satisfying bite that will keep you full and happy. This salad offers a fresh, vibrant, and surprisingly hearty experience that feels both indulgent and nourishing. It is designed to be prepared in about 40 minutes, making it an excellent choice for a fresh meal.
Customization & Variations
Feel free to adapt this kale salad to your pantry and preferences. While the Roasted Chickpeas are a key component, you could swap them for grilled chicken or pan-seared tofu for an alternative protein. For extra sweetness, consider adding a few segments of fresh orange or apple. Don't have watermelon radish? Regular radishes or even thinly sliced cucumber would work in a pinch for that refreshing crunch. You can also vary the nuts and seeds; sunflower seeds or chopped almonds are great alternatives to pepitas and sesame seeds.
This Kale Salad is perfect for a light lunch, a vibrant dinner side, or even as a make-ahead option for meal prep. Serve it in a large, shallow bowl to show off all the beautiful colors and textures.