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
- 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
- Cook beets in a little water and bake at 350 for 45 minutes or until soft, remove from oven and cool.
- Take chopped kale and put in large plastic bag.
- Dice beets and tomatoes and set aside.
- Mix olive oil, lemon juice garlic, oregano, cayenne pepper, salt, pepper, mustard and honey together. Use an emulsion blender if available.
- 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.
- Just before serving, add the tomatoes, cranberries, beets and raw pumpkin seeds.
Recipe by The Nourishing Place at https://nourishingplace.com/?p=943
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