Harvest Kale Salad

This hearty kale salad is great to make before-hand and take somewhere because it can sit out at room temperature. Can’t find Lacinato kale? Regular curly kale is a perfect substitute.

Harvest Kale Salad Recipe
Yield: approximately 8 servings
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  1. 1⁄2 cup extra-virgin olive oil
  2. 2 tablespoons fresh orange juice
  3. 2 tablespoons Champagne vinegar
  4. 1 teaspoon kosher salt, plus additional, to taste
  5. 1⁄4 teaspoon ground black pepper, plus additional, to taste
  6. 1 bunch Lacinato kale, washed, stems removed, and cut into 1⁄2-inch strips
  7. 1⁄2 red beet, peeled and thinly sliced
  8. 3 radishes, thinly sliced
  9. 1 carrot, peeled into strips
  10. 1⁄2 Granny Smith apple, thinly sliced
  11. 1⁄4 cup sweetened dried cranberries
  12. 1⁄4 cup roasted salted pumpkin seeds
  13. Garnish: shaved Parmesan cheese
  1. In a small bowl, whisk together olive oil, orange juice, vinegar, salt, and pepper. Set aside.
  2. In a large bowl, toss kale and beets with two-thirds of dressing. Refrigerate approximately 30 minutes.
  3. Just before serving, add radish, carrot, apple, cranberries, and pumpkin seeds. Season with additional salt, pepper, and remaining dressing, if desired. Top with Parmesan cheese.
Taste of the South https://www.tasteofthesouthmagazine.com/


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