Kale, Beet, and Tomato Salad
Author: The Nourishing Place
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Ingredients
  • ½ lb. kale, chopped or 4 c.
  • 2 T. olive oil
  • 1 red tomato, diced
  • 2 yellow beets, diced
  • ¼ c. dried cranberries (sweetened with fruit juice)
  • 2 T. raw pumpkin seeds
  • 2 T. olive oil
  • 2 T. lemon juice
  • 1 clove garlic, minced
  • ½ t. oregano
  • pinch cayenne pepper
  • ½ t. salt
  • pepper to taste
  • 1 t. dijon mustard
  • ½ t. raw honey
Instructions
  1. Cook beets in a little water and bake at 350 for 45 minutes or until soft, remove from oven and cool.
  2. Take chopped kale and put in large plastic bag.
  3. Dice beets and tomatoes and set aside.
  4. Mix olive oil, lemon juice garlic, oregano, cayenne pepper, salt, pepper, mustard and honey together. Use an emulsion blender if available.
  5. Add dressing to bag of kale. Massage the bag with the kale and dressing. This helps break down the kale. Refrigerate for a minimum of 1 hour or overbite.
  6. Just before serving, add the tomatoes, cranberries, beets and raw pumpkin seeds.
Recipe by The Nourishing Place at https://nourishingplace.com/?p=943