Kale harmony salad
Kale salad with golden beets, beans, figs, apricots, pumpkin seeds, feta cheese and herbs.
Ingredients
- 5 oz baby kale This time I used a bag of baby kale.
- 2 piece baby golden beet thinly sliced and soaked in salt water for 15 min.
- 3 oz cooked bean mixed of black, kidney, and pinto beans
- 1 piece apricot
- 4 piece mission fig
- 1 oz feta cheese
- 1 oz mint
- 1 oz basil
- 2 tbsp pumpkin seed lightly roasted. Sliced almonds or walnuts will go well together as well.
- 2 tbsb olive oil for dressing
- 1 clove garlic pressed, for dressing
- 1 tbsp lemon juice from about 1/2 of lemon; for dressing
- 2 tsp balsamic vinegar reduction for dressing
- 1/2 tsp salt for dressing
- 2 tsp dijon mustard for dressing
- 1 tsp maple syrup honey or brown sugar will work as well
- 1 tsp red pepper flake for dressing
Instructions
- Wash kale and dry well, and massage if needed. This time I used a bag of baby kale, so used it after washing/drying.
- Peel and thinly slice (baby) golden beets and soak in a light salt water for 15 min., drain, and towel dry.
- Lightly toast (about 3-5 minutes) pumpkin seeds.
- Put kale and beets in a large bowl. Slice apricot/figs and crumble feta cheese over the kale/beet mix. Add in drained beans, toasted pumpkin seeds, and herbs (this time, mint and basis leaves.)
- Make dressing and toss: mix olive oil, lemon juice, pressed garlic, salt, red pepper flake, dijon mustard, and maple syrup, close the rid and shake vigorously. Cradle the salad ingredients with the dressing.
- Serve as is or with additional protein - this one uses left-over barbecue chicken pieces.
Nutrition
Calories: 563kcalCarbohydrates: 81gProtein: 12gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 13mgSodium: 917mgPotassium: 1165mgFiber: 8gSugar: 27gVitamin A: 9300IUVitamin C: 105mgCalcium: 318mgIron: 6mg
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