Kale Salad with Spiralized Golden Beets and Balsamic Blueberry Vinaigrette
Servings: 4 -6
Calories: 341kcal
Add this kale salad to your next meal prep or party menu! Served with fruit-sweetened balsamic blueberry vinaigrette, spiralized golden beets, goat cheese and pecans. Gluten-free and paleo-friendly omitting the goat cheese.
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Ingredients
- 1 large golden beet peeled and spiralized
- 1 bunch curly kale
- 2 bunches lacinato kale
- 1 TBS extra virgin olive oil
- 3/4 cup blueberries divided
- 6 oz goat cheese crumbled
- 1/2 cup pecans
Balsamic Blueberry Vinaigrette:
- 1 cup blueberries
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 3 large Medjool dates pitted (or 2 TBS raw honey)
- 1/2 tsp stoneground mustard
- 1/4 tsp salt
Instructions
- Peel golden beet and spiralize; place in preheated 375ºF oven on parchment lined baking sheet – bake for 5-8 minutes or until soft; set aside. Note: you can also leave raw or boil for 3 minutes.
- Meanwhile wash and roughly chop kale, removing stems and and tough pieces. Transfer chopped kale to bowl and drizzle with olive oil; massage kale between finger tips.
- Add in crumbled goat cheese, pecans and spiralized golden beet.
- Make the dressing: add all ingredients for dressing in small food processor or blender; blend until smooth.
- Serve salad with dressing, top with your favorite lean meat or even had some roasted chickpeas or tempeh for a plant-based option. Enjoy!
Notes
Store leftover dressing in fridge; use within 1 week.
Feel free to omit goat cheese to make vegan/paleo/whole30.
Nutrition
Serving: 1/6th with dressing | Calories: 341kcal | Carbohydrates: 21g | Protein: 8g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 24g | Cholesterol: 13mg | Sodium: 234mg | Fiber: 3g | Sugar: 16g