Geez. The holidays aren’t even upon us and I’m already throwing kale onto the site. I can’t apologize. This recipe was pretty much by accident and turned out delicious so I must share it. I’ve been wanting to post a kale recipe but I’ve ESPECIALLY been wanting to make a recipe with toasted walnuts because they are the BEST complement to any salad.
Now since I can’t add two recipes with my software, below is the hemp dressing I whipped up that paired well:
HEMP VINAIGRETTE
3 Tablespoons apple cider vinegar
4 Tablespoons olive or avocado oil
1 teaspoon maple syrup (omit for Whole30)
1 teaspoon hemp seeds
Kale Beet Salad
Prep time
Cook time
Total time
Author: Ohyagood
Recipe type: Salad
Cuisine: American
Serves: 4-6
Ingredients
- 3-4 beets, cooked, peeled and quartered (I used the packaged kind all ready to go)
- ½ bunch (or about 6 leaves) of dino kale, stems removed and roughly chopped
- 2 slices of red onion, quartered
- ½ cup of dried apple slices, cut up
- ½ cup of toasted walnuts, chopped, (to toast place on a baking sheet into the 400° oven for 5 minutes or slightly darkened)
Instructions
- Toss all the ingredients together
- Drizzle with the dressing and toss again with your hands, paying special attention to coat the kale
