Kale Beet Salad with Candied Walnuts
Ingredients
The salad
-
6
medium
beets
-
2
bunches
kale
-
1
teaspoon
olive oil
-
½
cup
dried cranberries
-
½
cup
walnut halves
-
2
tablespoons
maple syrup
-
¼
teaspoon
sea salt
The dressing
-
⅓
cup
balsamic vinegar dressing
Instructions
- Preheat the oven to 375 degrees.
- Trim and wash the beets, place them in a baking dish, cover with foil, and bake for 1 ½ hours until tender.
- Cool the beets, then peel and chop or julienne them.
- In a skillet over medium-high heat, add walnuts, maple syrup, and salt, cooking while stirring for about four minutes.
- Remove the walnuts from the pan and let them cool on parchment paper.
- Tear the kale into bite-sized pieces and massage it with olive oil and a sprinkle of salt until tender.
- Add the beets and cranberries to the kale, toss with the balsamic dressing, and season with salt and pepper.
- Top with walnuts and serve.
Nutrition Facts (estimated)
Servings
6
Calories
399
Total fat
31g
Total carbohydrates
34g
Total protein
5g
Sodium
405mg
Cholesterol
0mg
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