Description
This Roasted Beet and Kale Salad is a vibrant and nutritious dish, featuring earthy roasted beets, hearty kale, sweet cranberries, and creamy goat cheese, all drizzled with a tangy balsamic vinaigrette.
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 foil and roast in the oven for about 30-40 minutes, or until tender.
- While the beets are roasting, prepare the kale by removing the stems and roughly chopping the leaves. Place them in a large bowl.
- Once the beets are cool, peel and dice them, then add them to the bowl with the kale.
- Add the dried cranberries, walnuts, and crumbled goat cheese to the bowl.
- Drizzle the balsamic vinaigrette over the salad and toss everything together until well combined.
- Serve immediately or let it marinate for 10 minutes for enhanced flavors.
Notes
Feel free to add extra toppings like avocado or seeds for additional texture and flavor.
- 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, beet salad, kale salad, healthy salad, vegan salad