Description
This vibrant kale salad features a colorful medley of fresh vegetables, crispy roasted chickpeas, creamy avocado, and a zesty carrot-ginger dressing. Perfectly balanced with bursts of sweetness from dried cranberries and a satisfying crunch from toasted pepitas, it makes a wholesome and hearty meal ideal for lunch or a light dinner.
Ingredients
Scale
Dressing
- 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)
Roasted Chickpeas
- 1 recipe Roasted Chickpeas (prepared separately)
Salad
- 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 to taste
Instructions
- Prepare the Dressing: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Spread the chopped carrots on one baking sheet, drizzle with olive oil, sprinkle with sea salt, and toss to coat evenly. Roast the carrots for 20 to 25 minutes until they become soft and tender. Once roasted, transfer the carrots to a blender and add water, olive oil, rice vinegar, minced ginger, and sea salt. Blend until the dressing is smooth. Chill it in the fridge until ready to serve.
- Roast the Chickpeas: On the second baking sheet, spread chickpeas according to the roasted chickpeas recipe you follow. Roast them until crispy and golden brown. Set aside for assembling the salad.
- Massage the Kale: Place the torn kale leaves into a large bowl. Add fresh lemon juice, extra-virgin olive oil, and a few pinches of sea salt. Massage the kale with your hands gently but firmly until the leaves soften, wilt, and reduce in volume by about half. This step helps make the kale more tender and easier to eat.
- Assemble the Salad: To the massaged kale, add grated carrot, grated red beet, thinly sliced watermelon radish, half of the cubed avocado, dried cranberries, toasted pepitas, additional salt, and freshly ground black pepper. Toss to combine all ingredients evenly.
- Add Dressing and Garnish: Drizzle the kale mixture generously with the carrot-ginger dressing. Top the salad with the remaining avocado cubes and roasted chickpeas. Sprinkle the sesame seeds over the top. Adjust seasoning with more salt and pepper to taste. Serve immediately and enjoy this fresh, hearty salad.
Notes
- This fresh, hearty kale salad is packed with colorful vegetables, crispy chickpeas, creamy avocado, tart cranberries, and crunchy pepitas, making it a satisfying and nutritious meal.
- Massaging the kale is essential to soften the tough leaves and improve texture and flavor.
- You can prepare the roasted chickpeas in advance and store them in an airtight container for up to 3 days.
- For extra flavor, you can add a sprinkle of chili flakes or a drizzle of honey to the dressing if you prefer a touch of sweetness or spice.
- This salad is great for meal prep and can be served cold or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg