Vibrant Kale Salad

The Beginning

When I first created Vibrant Kale Salad, I wanted a dish that was as colorful as it was delicious. The idea came to me one sunny afternoon while I was at the farmers market, surrounded by a bounty of fresh vegetables. I couldn’t resist the vibrant bunches of kale, the crisp radishes, and the creamy avocados. It felt like the perfect moment to bring Vibrant Kale Salad to life. I envisioned a salad that would not only nourish the body but also excite the senses with its bold colors and contrasting textures.

The Magic of Crispy Chickpeas

One of the things that makes Vibrant Kale Salad so irresistible is the crispy chickpeas. They add a delightful crunch and a satisfying, savory flavor that complements the tender kale perfectly. I love roasting chickpeas until they’re golden and crisp, and I often find myself snacking on them before they even make it into the salad. The trick is to season them just right and roast them until they’re crunchy, not too soft. It’s these crispy chickpeas that take this salad to the next level.

A Dressing to Tie It All Together

The carrot ginger dressing is the heart of this salad. It’s tangy, a little sweet, and has a zing from the fresh ginger. I remember the first time I made this dressing; I roasted the carrots until they were caramelized and blended them with rice vinegar and olive oil. The result was so vibrant and flavorful that I knew it had to be the star dressing for my Vibrant Kale Salad. The dressing brings all the ingredients together, making each bite a refreshing explosion of flavors.

A Perfectly Balanced Meal

What I love most about Vibrant Kale Salad is how balanced it is. The hearty kale, creamy avocado, sweet dried cranberries, and crunchy pepitas create a harmony of flavors and textures. It’s a meal that leaves you feeling full and satisfied, yet light and energized. Every time I make it, I’m reminded of why I fell in love with it in the first place. This salad has become a staple in my kitchen, and I hope it becomes one in yours too.

Chef’s Notes- Vibrant Kale Salad

• Massage the Kale Thoroughly: Massaging kale helps break down its tough fibers, making it more tender and enjoyable to eat. Be sure to massage it for at least 2-3 minutes with lemon juice and olive oil until it softens and reduces in volume.
• Prep the Dressing Ahead of Time: The carrot ginger dressing is key to this dish’s vibrant flavor. Roast the carrots in advance and let the dressing chill in the fridge for a few hours to allow the flavors to fully develop. This also makes assembly quicker when it’s time to serve.
• Crispy Chickpeas Tips: For perfectly crispy chickpeas, make sure they are thoroughly dried before roasting. A light coating of oil and generous seasoning will ensure they turn out golden and crunchy.
• Customize the Texture: This salad shines with a variety of textures. If you prefer a crunchier bite, add extra pepitas or sunflower seeds. For a creamier salad, include extra avocado or a drizzle of tahini.
• Keep It Fresh: Assemble the salad just before serving to maintain the freshness and crispness of the veggies. If prepping in advance, store the dressing separately and toss everything together right before serving.

Vibrant Kale Salad

Course: Main Course, SaladCuisine: American, FusionDifficulty: Easy

Servings

4

bowls

Prep time

15

minutes

Cooking time

25

minutes

Calories

320

kcal

Total time

40

minutes

Dive into this vibrant kale salad that’s bursting with color and flavor! Packed with crispy chickpeas, creamy avocado, and a medley of fresh veggies, this salad is a feast for the eyes and the palate. The zesty carrot ginger dressing ties everything together beautifully. Perfect for a healthy lunch or a light dinner, this dish is sure to impress. Inspired by the simplicity and elegance of top chefs, this salad is both nutritious and delicious.

Ingredients

• Carrot Ginger Dressing

• 3/4 cup diced carrots

• 1/3 to 1/2 cup water

• 1/4 cup extra-virgin olive oil plus extra for drizzling

• 2 tbsp rice vinegar

• 2 tsp finely chopped fresh ginger

• 1/4 tsp sea salt plus extra for sprinkling

• Salad

• 1 batch of roasted chickpeas (see notes)

• 1 bunch curly kale (stems removed and leaves torn into bite-sized pieces)

• 1 tsp fresh lemon juice

• 1/2 tsp extra-virgin olive oil

• 1 small carrot (grated)

• 1 small red beet (grated)

• 1/2 watermelon radish (thinly sliced)

• 1 avocado (cubed)

• 2 tbsp dried cranberries

• 1/4 cup toasted pepitas

• 1 tsp sesame seeds

• Sea salt and freshly ground black pepper to taste

• Alternative Ingredients:

• Carrots: Sweet potatoes or butternut squash for dressing

• Rice Vinegar: Apple cider vinegar or white wine vinegar

• Kale: Spinach or Swiss chard

• Avocado: Sliced cucumber or mango for a different texture

• Pepitas: Sunflower seeds or chopped almonds

Directions

• Prepare the Dressing: Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread the diced carrots on the sheet, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Roast for about 20-25 minutes until the carrots are tender. Transfer the roasted carrots to a blender along with water, olive oil, rice vinegar, ginger, and salt. Blend until smooth and refrigerate until ready to use.
• Roast the Chickpeas: Follow your preferred recipe for roasted chickpeas or use store-bought for convenience.
• Massage the Kale: Place the torn kale leaves in a large mixing bowl. Add lemon juice, olive oil, and a pinch of salt. Massage the kale with your hands for about 2-3 minutes until it softens and reduces in volume.
• Assemble the Salad: Add grated carrot, grated beet, thinly sliced watermelon radish, half of the cubed avocado, dried cranberries, toasted pepitas, and a pinch of salt and pepper to the massaged kale. Toss everything together gently.
• Dress and Serve: Drizzle the salad generously with the chilled carrot ginger dressing. Top with the remaining avocado cubes and roasted chickpeas. Sprinkle with sesame seeds and adjust seasoning with additional salt and pepper if needed. Serve immediately.

Equipment

• chef’s knife
• cutting board
• baking sheet
• blender
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 320kcal
• Carbohydrates: 28g
• Protein: 7g
• Fat: 22g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 220mg
• Potassium: 650mg
• Fiber: 8g
• Sugar: 8g
• Vitamin A: 120IU
• Vitamin C: 90mg
• Calcium: 10mg
• Iron: 15mg

FAQs- Vibrant Kale Salad

Can I use pre-roasted chickpeas instead of roasting my own?

Yes, store-bought roasted chickpeas work just as well. Just be sure to check for added salt or seasonings, as this may affect the final taste of your salad.

What can I substitute for kale?

If you’re not a fan of kale, spinach or Swiss chard are great alternatives. Both have a softer texture and pair well with the other ingredients in the salad.

How far in advance can I make the carrot ginger dressing?

The dressing can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and shake well before using.

Can I add more protein to this salad?

Absolutely! Grilled chicken, tofu, or even a soft-boiled egg would complement the flavors of the salad while adding extra protein.

Is it okay to use a different type of vinegar in the dressing?

Yes, if you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar for a slightly different but still delicious flavor.