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Delightfully Crunchy Kale Salad

Delightfully Crunchy Kale Salad
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A vibrant kale salad loaded with roasted carrots, creamy avocado, crunchy pepitas, and tangy cranberries, perfect for any occasion.

Ingredients

Scale
  • 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)
  • 1 recipe Roasted Chickpeas
  • 1 bunch curly kale (stems removed, leaves torn into bite-sized pieces)
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon extra-virgin olive oil (for tossing kale)
  • 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

  1. Preheat your oven to 400°F (205°C) and line two baking sheets with parchment paper.
  2. Place the chopped carrots on one baking sheet, drizzle with half the olive oil, sprinkle with sea salt, and toss to coat. Spread evenly and roast for 20 to 25 minutes until soft and golden.
  3. Transfer softened carrots to a blender. Add the water, remaining olive oil, rice vinegar, fresh ginger, and sea salt. Blend until smooth, then chill in the fridge until ready to use.
  4. On the second baking sheet, prepare the roasted chickpeas according to your preferred recipe. Spread them in a single layer and roast until crispy, about 30-40 minutes.
  5. Place the torn kale leaves in a large bowl. Drizzle with lemon juice, the remaining olive oil, and add a few pinches of sea salt. Use your hands to massage the kale leaves for about 2-3 minutes until they soften and reduce in volume by half.
  6. Add in the grated carrot, beet, thinly sliced watermelon radish, half of the cubed avocado, cranberries, toasted pepitas, and a few more pinches of salt and pepper. Toss to combine gently.
  7. Drizzle generously with the chilled carrot-ginger dressing. Top it off with the remaining avocado, more dressing, the crispy roasted chickpeas, and sprinkle everything with sesame seeds. Season to taste and serve right away.

Notes

Store leftovers in the refrigerator for up to 3 days, keeping salad and dressing separate to maintain freshness.

Nutrition

Find it online: https://us.recipesfood.org/delightfully-crunchy-kale-salad/

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