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Winter Harvest Kale Salad


Perfect served alongside lasagna or roast chicken, this hearty kale salad also makes a great lunch; add a little grilled chicken or salmon for extra protein.

Serves 6 to 8

1 tablespoon Dijon mustard

juice of ½ lemon

2 cloves garlic, minced

¼ cup balsamic vinegar

⅛ teaspoon ground black pepper + more as needed

¼ teaspoon kosher salt + more as needed

½ cup olive oil

2 bunches kale, cleaned and chopped

3 small to medium cooked red beets, diced

3 small to medium cooked yellow beets, diced

2 teaspoons minced fresh thyme

2 teaspoons minced fresh rosemary

⅓ cup shelled, roughly chopped pistachios,

1. To make the dressing, whisk together the first 6 ingredients in a small bowl. Slowly pour in the olive oil, whisking constantly to emulsify the dressing.

2. In a large bowl, toss together the chopped kale, diced beets, fresh thyme, and rosemary. Add dressing to taste and season with salt and pepper as needed. Garnish with chopped pistachios.

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