Description
A vibrant and nutritious kale salad featuring a creamy carrot-ginger dressing, roasted chickpeas, and an array of fresh veggies like beet, radish, and avocado. This hearty and colorful salad combines crunchy, sweet, and tangy flavors perfect for a healthy lunch or side dish.
Ingredients
Scale
Dressing and Roasted Carrots
- 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 Roasted Carrots: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place the chopped carrots on one baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Spread them out and roast for 20 to 25 minutes until soft and tender.
- Make the Dressing: Transfer the roasted carrots to a blender. Add water (⅓ to ½ cup depending on desired consistency), ¼ cup olive oil, rice vinegar, minced fresh ginger, and ¼ teaspoon sea salt. Blend until smooth to create the carrot-ginger dressing. Chill in the refrigerator until ready to use.
- Prepare Roasted Chickpeas: On the second baking sheet, prepare the roasted chickpeas according to the referenced recipe. Roast until crisp and golden.
- Massage the Kale: Place the kale leaves in a large bowl. Add fresh lemon juice, ½ teaspoon olive oil, and a few pinches of salt. Using your hands, massage the kale thoroughly until the leaves soften, wilt, and reduce in volume by about half. This process tenderizes the kale and makes it easier to eat.
- Assemble the Salad: Add grated carrot, grated beet, thinly sliced watermelon radish, half of the cubed avocado, dried cranberries, and toasted pepitas to the massaged kale. Season with additional salt and freshly ground black pepper. Toss everything gently to combine the ingredients.
- Add Dressing and Finish: Drizzle the salad generously with the chilled carrot-ginger dressing. Top with the remaining avocado cubes, more dressing as desired, and scatter the roasted chickpeas over the top. Sprinkle with sesame seeds and adjust salt and pepper to taste. Serve immediately.
Notes
- This fresh and hearty kale salad is packed with colorful vegetables, crispy roasted chickpeas, creamy avocado, dried cranberries, and crunchy pepitas—perfect for a nutritious lunch or side dish.
- Massaging the kale is key to soften its texture and improve flavor absorption.
- The carrot-ginger dressing can be made ahead and stored in the fridge for up to 3 days.
- Use fresh ginger for the best bright and spicy flavor in the dressing.
- Adjust the water in the dressing to achieve your preferred consistency, thicker for a dip or thinner for a salad dressing.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
