Okay everyone, it’s a new year, and so it’s time for a new salad!
Kale is everywhere, and I must admit – I long ago hopped onto the kale train. I love making roasted kale as a salty, crispy snack. When I was pregnant with my daughter, I would make my way through three entire bags of kale in a single week. I just love kale and I know I am not the only one. There’s even a cookbook called Fifty Shades of Kale dedicated to the leafy green!
Recently I’ve had a few different kinds of salad using raw kale as the base, instead of spinach or other mixed greens. It was hearty and really satisfying, so I decided I would move on from roasting or sauteing the kale, and go right for a chopped kale salad.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
You can dress this salad up to your liking by adding some chopped cucumber, red onion or some feta cheese. Want to make this this salad into a full meal? Add grilled chicken on top for a hearty lunch or dinner.
Ingredients
3 cups chopped fresh kale
2 medium beets
1/2 apple, diced
1/4 cup chopped candied walnuts
1/4 cup dried cherries or cranberries
olive oil
balsamic vinegar
salt and pepper
Directions
Preheat the oven to 400 degrees. Wash and dry the beets. Place in tin foil and roast in oven for 45-60 minutes, or until soft. Allow to cool. Remove the outer peel of beets using hands or a vegetable peeler.
Cut beets into bite-sized pieces.
Place chopped kale in a large salad bowl. Add beets, apple, candied walnuts and dried cherries or cranberries. Drizzle with olive oil and balsamic vinegar or salad dressing of your choosing. Sprinkle with salt and pepper to taste.
