Winter Harvest Kale Salad


Be sure to cook red and yellow beets separately to avoid the reds bleeding onto the yellows.

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 6-8

1 tablespoon Dijon mustard

juice of ½ lemon

2 cloves minced garlic

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 of kale, cleaned and chopped

1 bunch of cooked red beets diced (3 small to medium beets)

1 bunch of cooked yellow beets diced (3 small to medium beets)

2 teaspoons minced fresh thyme

2 teaspoons minced fresh rosemary

1/3 cup shelled pistachios, roughly chopped

1. To make the dressing, whisk together the first six 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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