Recipe by sabrinabean7
"This is an incredibly tasty salad that is packed full of nutrients and vitamins! It is also one that will keep you feeling satisfied longer than most."
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salt and ground black pepper to taste
fresh kale, cut into bite-size pieces
apple cider vinegar
olive oil, or more to taste
I was surprised at how much better it was the next day when the flavors really came together. I made a few changes, only because I didn't have all the ingredients on hand, but they were slight. I used pecans instead of cashews and used regular raisins instead of golden, and used craisins instead of dried cherries. The roasted beets were delicious in this salad, and a great way to use up the beets from the garden. I also added about 2-3 extra beets. One other change was to the method of prep: I poured dressing (only used about 1/2) on just the kale and massaged the dressing onto the kale with my fingers. I do this with another kale salad and it really softens the kale, but doesn't make it soggy. Then I added the remaining ingredients. Thanks for the recipe!
Used spinach in place of kale (what I had in the fridge) and yellow beets. Also added the chevre before serving. Very good beat salad.
Left out the raisins and substituted fresh grapes for the cherries.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Beet and Kale Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 115
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