Pear, Beet & Orange Kale Salad
This salad is extremely nutritious and the perfect side or main dish for any meal of the week!
Equipment
- cutting board
- mixing bowl
Ingredients
Dressing
- 2 tbsp EVOO (extra virgin olive oil) 1 tbsp to massage leaves, 1 tbsp for the dressing
- 2 tbsp red wine vinegar
- 1/2 orange, juice & zest
- 3-4 cloves garlic, roasted roast garlic bulb in tinfoil for 40 mins at 400°F
- salt & pepper to taste
Salad
- ¼ cup pepitas (pumpkin seeds)
- ½ block vegan feta or goat cheese
- ½ cup walnuts, chopped
- 1 pear, diced
- 1-2 beets, cooked, sliced roast with garlic in tinfoil at 400°F for 40 mins
- ½ orange pieces, diced
- ¼ cup hemp & sunflower seeds
- 4 cups Kale, washed & chopped for flavor add 1 cup arugula
Protein (optional)
- 1 14oz can, chickpeas, roasted roast with EVOO and paprika at 400°F for 20 mins
- 4 5oz salmon fillets, baked bake with lemon pepper and EVOO in tinfoil for 20 mins at 350°F
Instructions
Dressing
- Mince the roasted garlic
- add all ingredients to a small bowl and whisk together
Salad
- wash and dry the fruit, veggies & lettuce
- Roast your beets and garlic at 400°F for 40 mins, chickpeas for 20 mins, and salmon last at 350°F for 20 mins, if adding!
- chop kale and massage on its own in a bowl with 1 tbsp of EVOO and a pinch of sea salt for 2-3 mins, this will soften the leaves and bring out a nutty flavor.
- add all ingredients except the feta, and toss your salad with the dressing
- add feta last, top with protein & serve!