Kale Salad
This vibrant and nourishing kale salad is a delightful combination of crisp vegetables, crunchy roasted chickpeas, creamy avocado, tangy cranberries, and toasted pepitas. It makes for a wholesome and satisfying meal, perfect for lunch or a light dinner.
Ingredients
Carrot Ginger Dressing:
¾ cup chopped carrots
⅓ to ½ cup water
¼ cup extra-virgin olive oil (plus extra for drizzling)
2 tablespoons rice vinegar
2 teaspoons minced fresh ginger
¼ teaspoon sea salt (plus additional for sprinkling)
Salad:
1 recipe roasted chickpeas
1 bunch curly kale, stems removed and 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 toasted pepitas
1 teaspoon sesame seeds
Sea salt and freshly ground black pepper
Instructions
Prepare the Dressing: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Arrange the chopped carrots on one baking sheet, drizzle with olive oil, sprinkle with sea salt, and toss to coat. Spread the carrots in a single layer and roast for 20 to 25 minutes, or until soft. Once done, transfer the roasted carrots to a blender, add water, olive oil, rice vinegar, ginger, and salt. Blend until smooth, then chill in the refrigerator until ready to serve.
Roast the Chickpeas: On the second baking sheet, prepare the roasted chickpeas following your preferred recipe. Bake until crispy and golden brown.
Prepare the Salad: Place the kale leaves in a large mixing bowl. Drizzle with lemon juice, olive oil, and a pinch of salt. Using your hands, massage the kale for several minutes until the leaves soften and reduce in volume by about half.
Assemble the Salad: To the massaged kale, add the grated carrot, beet, thinly sliced watermelon radish, half of the cubed avocado, cranberries, and toasted pepitas. Season with additional salt and freshly ground black pepper, and toss to combine. Drizzle generously with the carrot-ginger dressing. Top the salad with the remaining avocado, more dressing, the roasted chickpeas, and a sprinkle of sesame seeds. Adjust seasoning to taste and serve immediately.
Notes
For optimal flavor, prepare the dressing in advance and allow it to chill in the refrigerator before use. This will allow the flavors to meld together beautifully.