Description
This Roasted Beet and Kale Salad combines earthy beets with nutritious kale, sweet cranberries, crunchy walnuts, and creamy goat cheese for a delicious and healthy dish.
Ingredients
Scale
- 4 cups roughly chopped kale
- 2 medium beets
- ½ cup dried cranberries
- ½ cup roughly chopped walnuts
- 2 ounces goat cheese
- ¼ cup balsamic vinaigrette
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 30 minutes, or until tender.
- Once the beets are cool enough to handle, peel and dice them into bite-sized pieces.
- In a large salad bowl, combine the chopped kale, roasted beets, dried cranberries, and walnuts.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
- Sprinkle the goat cheese on top before serving.
Notes
Feel free to add additional toppings like avocado or grilled chicken for added protein.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 255 kcal
- Sugar: 15 g
- Sodium: 310 mg
- Fat: 17 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 10 mg
Keywords: Roasted Beet and Kale Salad, healthy salad, beet salad, kale recipes, vegetarian salad