Why Make This Recipe
Kale salad is a delightful way to enjoy healthy greens. It’s packed with nutrients and flavors that make it both tasty and satisfying. With colorful vegetables and a creamy dressing, this salad can be a meal on its own or a perfect side dish. Plus, it’s easy to prepare, perfect for a quick lunch or dinner!
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How to Make 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:
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Make the Dressing: First, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Place the chopped carrots on one of the baking sheets. Drizzle with olive oil and sprinkle with salt. Toss to coat and spread them evenly on the baking sheet. Roast for 20 to 25 minutes until soft.
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Blend the Dressing: Once the carrots are done, transfer them to a blender. Add the water, olive oil, rice vinegar, minced ginger, and salt. Blend it until smooth. Chill the dressing in the fridge until you’re ready to use it.
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Prepare the Chickpeas: On the second baking sheet, prepare the roasted chickpeas following your favorite recipe.
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Massage the Kale: Place the torn kale leaves in a large bowl. Add the lemon juice, a drizzle of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they are soft and wilted, shrinking in size by about half.
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Combine the Ingredients: Add the grated carrot, grated beet, thinly sliced watermelon radish, half of the cubed avocado, dried cranberries, pepitas, more salt, and freshly ground pepper to the bowl. Toss everything to combine well.
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Finish the Salad: Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, and the roasted chickpeas. Finally, sprinkle with sesame seeds. Season to taste and serve!
Note: It’s a good idea to make the dressing ahead of time, so it has time to chill in the fridge before adding to the salad.
How to Serve Kale Salad
Kale salad can be served as a main dish or a side. It’s great for lunch or dinner and works well at gatherings. Serve it cold, and feel free to drizzle extra dressing on top for added flavor. You can also add grilled chicken or tofu for extra protein.
How to Store Kale Salad
Keep any leftover kale salad in an airtight container in the fridge. It’s best eaten within 1 to 2 days. If the avocado or dressing makes the salad soggy, store those separately and mix them in just before serving.
Tips to Make Kale Salad
- Choose Fresh Kale: Look for bright green, firm leaves without any browning.
- Massaging the Kale: This step helps to soften the leaves, making them easier to eat.
- Prep Ahead: Make the dressing and roasted chickpeas ahead of time to save on prep.
Variation
You can customize this salad by adding different ingredients. Consider adding roasted sweet potatoes, nuts, or using different types of vinegar to change the flavor.
FAQs
1. Can I use other greens instead of kale?
Yes! You can use spinach, mixed greens, or Swiss chard if you prefer.
2. Is kale salad healthy?
Absolutely! It’s loaded with vitamins, minerals, and fiber from the vegetables.
3. Can I make this salad vegan?
Yes! This salad is already vegan-friendly as it doesn’t include any animal products.
Kale Salad with Carrot Ginger Dressing
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A nutritious and flavorful kale salad topped with roasted chickpeas and a creamy carrot ginger dressing.
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
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. Place chopped carrots on one sheet, drizzle with olive oil, sprinkle salt, toss to coat, and spread evenly. Roast for 20-25 minutes until soft.
- Once roasted, transfer the carrots to a blender with water, olive oil, rice vinegar, minced ginger, and salt. Blend until smooth and chill in the fridge.
- Prepare roasted chickpeas on the second baking sheet following your favorite recipe.
- In a large bowl, massage the torn kale leaves with lemon juice, a drizzle of olive oil, and a pinch of salt until soft and wilted.
- Add grated carrot, grated beet, thinly sliced watermelon radish, half of the cubed avocado, dried cranberries, pepitas, more salt, and freshly ground pepper to the kale. Toss to combine.
- Drizzle generously with the carrot ginger dressing, top with remaining avocado, more dressing, and roasted chickpeas, then sprinkle with sesame seeds. Season to taste and serve.
Notes
Make the dressing ahead of time for best flavor. Store leftover salad in an airtight container, preferably consumed within 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: kale salad, vegan salad, healthy recipe, carrot ginger dressing, vegetarian
