This colorful winter kale salad is full of roasted beets, sweet oranges, creamy goat cheese and toasted walnuts that is tossed in a simple vinaigrette.
INGREDIENTS :
Kale Salad:
1 bunch dino kale stems removed and shredded
1 tablespoon olive oil for massaging kale
1 small radicchio chopped into ½ inch pieces
1 large roasted beet peeled and cut into ½ inch cubes, yellow or red beets
1 cara cara orange peeled and segmented
1 cup toasted walnuts roughly chopped
4 ounces goat cheese roughly crumbled
Balsamic Vinaigrette:
½ cup olive oil
3 tablespoons balsamic vinaigrette
1 teaspoon Dijon mustard
2 teaspoons honey
1 cara cara orange juiced
Salt and pepper to taste
INSTRUCTIONS :
1.Roast the Beets: Cut large beets in half and wrap in foil Place the beets in a 400 degree Fahrenheit oven and roast for 1 hour until tender and the beets can easily be pierced with a knife.
2.Once roasted, let the beets cool, then peel and chop into small cubes.
3.Prep the Kale: Remove the leaves from the stem and shred the leaves thinly. Add a tablespoon of olive oil to the kale leaves and massage the oil into the leaves to tenderize, then add to a large bowl.
4.Make the Balsamic Vinaigrette: To a mason jar, add the olive oil, balsamic vinegar, Dijon mustard, honey, orange juice and salt and pepper and shake to combine. Taste for seasoning and adjust as needed.
5.Assemble the Salad: To a kale, add the chopped radicchio and cubed roasted beets and drizzle with enough vinaigrette to evenly coat all of the leaves and toss to combine.
6.Add the segmented orange, toasted walnuts and goat cheese and give the salad one final toss and serve. Add more dressing if desired.
NOTES:
Kale can be prepped and dressed up to 3 days in advance.
Many grocery stores have cooked beets, which makes prepping easier instead of roasting them yourself.
When segmenting the orange, try and peel the white pith off, which can leave a bitter aftertaste.
