Description

This vibrant and hearty kale salad features a flavorful carrot-ginger dressing, massaged kale, roasted chickpeas, and a colorful mix of fresh vegetables like beet, watermelon radish, and avocado. Topped with dried cranberries, toasted pepitas, and sesame seeds, this salad is perfect for a nutritious lunch packed with texture and bright flavors.

Ingredients

Units Scale

Dressing and Roasted Carrots

3/4 cup chopped carrots
1/3 to 1/2 cup water
1/4 cup extra-virgin olive oil (plus more for drizzling)
2 tablespoons rice vinegar
2 teaspoons minced fresh ginger
1/4 teaspoon sea salt (plus more for sprinkling)

Roasted Chickpeas

1 recipe Roasted Chickpeas (prepared separately)

Salad

1 bunch curly kale (stems removed, leaves torn into bite-sized pieces)
1 teaspoon fresh lemon juice
1/2 teaspoon extra-virgin olive oil
1 small carrot (grated)
1 small red beet (grated)
1/2 watermelon radish (very thinly sliced)
1 avocado (cubed)
2 tablespoons dried cranberries
1/4 cup pepitas (toasted)
1 teaspoon sesame seeds
Sea salt and freshly ground black pepper to taste

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Instructions

Prepare the Dressing and Roasted Carrots: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Place the chopped carrots on one baking sheet, drizzle with olive oil, sprinkle with sea salt, and toss to coat evenly. Spread them out in a single layer and roast for 20 to 25 minutes until soft and tender. Once roasted, transfer the carrots to a blender and combine with water, extra-virgin olive oil, rice vinegar, minced fresh ginger, and sea salt. Blend until smooth to create the carrot-ginger dressing. Chill in the fridge until ready to use.
Roast the Chickpeas: On the second baking sheet, prepare the roasted chickpeas according to your favorite recipe or the suggested recipe, cooking until crisp and golden. Set aside.
Massage the Kale: Place the torn kale leaves in a large mixing bowl. Add fresh lemon juice, olive oil, and a few pinches of sea salt. With clean hands, massage the kale leaves by gently squeezing and rubbing them until they soften, wilt, and reduce in volume by about half. This process makes the kale tender and less bitter.
Assemble the Salad: Add the grated carrot, grated red beet, thinly sliced watermelon radish, half of the cubed avocado, dried cranberries, toasted pepitas, additional salt, and freshly ground black pepper to the massaged kale. Toss everything together gently to combine the colorful ingredients evenly.
Add Dressing and Garnish: Drizzle the prepared carrot-ginger dressing generously over the salad and toss again to coat. Top the salad with the remaining cubed avocado, an extra drizzle of dressing, the roasted chickpeas, and a sprinkle of sesame seeds. Taste and adjust seasoning with additional salt and pepper as desired. Serve immediately to enjoy the fresh textures and bright flavors.

Notes

This fresh, hearty kale salad is packed with vibrant vegetables, crispy roasted chickpeas, creamy avocado, dried cranberries, and crunchy pepitas, making it a satisfying and nutritious lunch option.
Massaging the kale is key to softening the leaves and balancing their natural bitterness.
Roasted chickpeas add a delicious crunch and protein to the salad; you can prepare them in advance and store them for convenience.
Feel free to customize with your favorite nuts or seeds if desired.

Nutrition

Serving Size: 1 bowl (approx. 1/4 recipe)
Calories: 320
Sugar: 7g
Sodium: 220mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 7g
Cholesterol: 0mg