Kale Salad

This kale salad combines vibrant, nutrient-packed vegetables with crispy chickpeas, creamy avocado, and sweet cranberries. It’s a perfect balance of flavors and textures, making it a satisfying and refreshing meal.

The homemade carrot-ginger dressing adds a zesty touch that ties everything together. Paired with the roasted chickpeas and toasted pepitas, this salad is as filling as it is flavorful.

Ideal for lunch or a light dinner, this hearty kale salad is a delicious way to enjoy a variety of fresh, wholesome ingredients. Plus, it’s simple to make and full of vibrant colors that will brighten up any meal.

Kale Salad Ingredients

The heart of this vibrant kale salad lies in the tender, nutrient-dense kale, which forms the base of this fresh and hearty dish. Its slightly bitter flavor contrasts beautifully with the sweet, earthy carrots and beets, offering a perfect balance.

Crispy roasted chickpeas add a delightful crunch, while creamy avocado introduces a smooth, rich texture. Dried cranberries bring a burst of sweetness, and toasted pepitas offer a satisfying, nutty flavor.

The zesty carrot-ginger dressing ties everything together with its vibrant tang, enhancing the natural flavors of each ingredient and elevating the entire salad.

Kale Salad: Recipe Tips

1. Massage the Kale: To make kale more tender and enjoyable, don’t skip massaging it with olive oil and lemon juice. This process helps to soften the leaves, making them easier to eat and reducing their natural bitterness. The kale will shrink in size, so be sure to start with a generous amount.
2. Prep the Dressing Ahead: Making the carrot-ginger dressing ahead of time allows the flavors to meld and intensify, resulting in a more flavorful salad. It also saves time on the day of serving. Store the dressing in the fridge for up to 3 days and shake well before use.
3. Customizing the Salad: Feel free to customize the salad based on seasonal vegetables or personal preferences. You can substitute the watermelon radish with a different variety of radish, or add other ingredients like roasted sweet potatoes or pumpkin seeds for added texture and flavor.

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What to Serve with Kale Salad

1. Grilled Chicken: Pairing this hearty kale salad with grilled chicken breast makes for a well-rounded meal. The smoky flavor of the grilled chicken complements the fresh crunch of the salad, adding a satisfying protein boost. Serve with a light vinaigrette drizzle for an extra layer of flavor.
2. Quinoa: A side of quinoa provides a wholesome and filling addition to this vibrant salad. Its mild, nutty flavor pairs perfectly with the tangy dressing and the textures of the vegetables and chickpeas. Plus, quinoa offers a great plant-based protein option for a vegetarian meal.
3. Whole Wheat Rolls: For a comforting, carb-friendly side, serve this kale salad with freshly baked whole wheat rolls. Their slight chewiness and hearty flavor balance the freshness of the salad and make the meal feel more substantial.

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FAQ

1. Can I make this kale salad ahead of time? Yes, you can prepare the individual components of the salad ahead of time, such as the roasted chickpeas, dressing, and vegetables. Just keep everything in separate containers and assemble the salad right before serving for the freshest taste.
2. Can I substitute the avocado in this recipe? If you’re looking to substitute avocado, try using a creamy ingredient like hummus or a dollop of yogurt. These alternatives will provide a similar creamy texture while maintaining the flavor balance of the salad.
3. How do I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. However, the avocado may brown, and the crispy chickpeas may lose their crunch, so it’s best to store the dressing separately and add it just before serving.
4. Can I use a different dressing for this salad? Absolutely! While the carrot-ginger dressing is a perfect match, you can experiment with other dressings such as balsamic vinaigrette or lemon-tahini dressing. Each will bring its own flavor profile while complementing the salad’s ingredients.

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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.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Salad

Cuisine American

Servings 5 People

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.

Keyword Kale Salad