Salad Ingredients:
4 cups curly kale (torn into small pieces)
1 pound beets, peeled and quartered
1 T olive oil
1 cup walnut halves
2 T maple syrup
½ cup goat cheese, or cheese of your preference
Salt and pepper, to taste
Dressing Ingredients:
3 T apple cider vinegar
2 T honey
1 tsp. balsamic vinegar
½ tsp. Dijon mustard
1 clove minced garlic
¼ cup olive oil
Salt, to taste
Directions:
- Roast quartered beets, tossed in one tablespoon olive oil, in oven on 425F. Roast for 30 minutes until they have softened.
- While beets are roasting, toast walnuts on stove top. Top walnuts with maple syrup, salt and pepper and continue toasting until fragrant. Remove from pan and allow walnuts to dry.
- Place kale in a large bowl. Top with toasted walnuts and roasted beets.
- Whisk all dressing ingredients together and pour on top of kale salad. Mix kale greens and toppings well.
- Sprinkle goat cheese, or your cheese of choice, on top of salad before serving.
- Serve immediately and enjoy!
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