Beet and Kale Salad with Honey Balsamic Dressing
Beet and Kale Salad with Honey - Balsamic Dressing is the perfect kale lover's salad and may even convert a couple of kale cynics!
Servings: 4 -6
Ingredients
Salad
- 2 bunches kale stems removed, washed and spun dry
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1 package (6.5-ounce) roasted baby beets (such as Love Beets) quartered
- 1 cup fresh blueberries
- 1 container (4-ounce) crumbled goat cheese
- 1/2 cup coarsely chopped walnuts toasted if desired
Honey - Balsamic Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup canola oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- Salt and freshly ground black pepper to taste
Instructions
Salad
- Tear the kale into bite-sized pieces and place in a large serving bowl.
- Drizzle with olive oil and sprinkle with the salt.
- Massage the kale with your hands for 2-3 minutes or until the kale wilts and softens up.
- Top with beets, blueberries, walnuts and goat cheese.
Honey - Balsamic Dressing
- Whisk together the dressing ingredients in a small bowl.
- Drizzle some or all of the dressing (you don't want it drenched) on the salad and gently toss. Serve immediately.
Notes
SUBSTITUTIONS:
- Use spinach in place of kale.
- Use feta cheese in place of goat cheese.
- Massage the kale, then refrigerate for up to one day without the other ingredients.
- Massage the kale, drizzle on some of the dressing, and add the beets and blueberries. Refrigerate for up to one day.
- It's a good idea to keep the cheese and walnuts off. The dressing will dissolve the cheese and will soften the walnuts.
Nutrition
Serving: 1 | Calories: 496kcal | Carbohydrates: 22g | Protein: 5g | Fat: 45g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 373mg | Potassium: 355mg | Fiber: 5g | Sugar: 16g | Vitamin A: 6522IU | Vitamin C: 65mg | Calcium: 192mg | Iron: 2mg