Description
A cozy, hearty salad filled with roasted beets and kale, perfect for autumn evenings.
Ingredients
Scale
- 2 cups kale, chopped
- 2 cups beets, roasted and diced
- 1 cup walnuts, toasted
- 1 cup goat cheese, crumbled
- 1 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Roast the beets until tender, about 45 minutes. Let cool, peel, and dice.
- In a large bowl, combine the kale, roasted beets, walnuts, goat cheese, and dried cranberries.
- In a separate bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
- Pour the vinaigrette over the salad and toss gently to combine.
- Serve immediately, enjoying each bite of this cozy comfort food.
Notes
Make ahead by roasting the beets in advance. Store leftovers separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg