Kale is one of Winter's most common greens and it's usually enjoyed cooked. But did you know that raw kale actually makes an amazingly delicious salad? When tossed with a flavorful dressing like the raspberry, mustard, apple cider vinaigrette in this recipe, the kale tastes crisp and healthy. Shredded beets, sliced radishes, and roasted pumpkin seeds add crunch, heft, and salt to the salad. Serve a piece of crusty bread slathered with creamy goat cheese, and you've got a satisfying and light meal. Look at the recipe after the break.
- 1 finely chopped garlic clove
2 teaspoons raspberry jam
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons apple cider vinegar
3 tablespoons extra-virgin olive oil
5 packed cups torn kale leaves
2 cups shredded beets
2 tablespoons salted, roasted pumpkin seeds
1 cup thinly sliced radishes
- In a large bowl, combine 1 finely chopped garlic clove, 2 teaspoons raspberry jam, 1 1/2 teaspoons grainy mustard and 1 1/2 teaspoons apple cider vinegar. Whisk in 3 tablespoons extra-virgin olive oil.
- Add 5 packed cups torn kale leaves and toss to dress. Sprinkle with 2 cups shredded beets and 2 tablespoons salted, roasted pumpkin seeds; season with salt and pepper.
- Toss once to distribute, then top with 1 cup thinly sliced radishes.
- Salads, Main Dishes
- North American