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This fresh kale salad is my go-to when I want something hearty yet vibrant. Packed with crisp vegetables, creamy avocado, sweet-tart cranberries, and crunchy roasted chickpeas, it is the kind of dish that makes you feel good after every bite. The carrot ginger dressing is silky, bright, and a perfect match for the sturdy greens. It is one of those salads that can easily be a side or a satisfying main.
I first made this during a busy workweek and was amazed at how it kept its texture and flavor for days. Since then, it has become my default lunch prep whenever I need something nourishing but easy.
Ingredients
- Curly kale: adds body and texture and holds up well to dressing
- Extra virgin olive oil: softens the kale and enriches the flavor
- Fresh lemon juice: brightens the greens and balances bitterness
- Roasted chickpeas: provide protein and crunch
- Grated carrot and beet: bring sweetness and earthy depth
- Watermelon radish: adds crispness and vibrant color
- Avocado: lends creamy richness
- Dried cranberries: give a sweet-tart contrast
- Toasted pepitas and sesame seeds: offer a nutty crunch
- Sea salt and black pepper: make all flavors pop
Step-by-Step Instructions
- Sauté the Aromatics:
- Roast chopped carrots with olive oil and salt until tender about 20 to 25 minutes then blend with water rice vinegar ginger olive oil and salt to create a smooth carrot ginger dressing
- Roast the Chickpeas:
- Follow your preferred roasted chickpea recipe for crisp texture and savory flavor set aside for topping
- Prepare the Kale:
- Remove stems and tear kale leaves into bite sized pieces wash and dry thoroughly place in a large bowl add lemon juice olive oil and salt massage by hand until leaves soften and reduce in volume by about half
- Build the Salad:
- Add grated carrot grated beet watermelon radish slices half of the cubed avocado cranberries pepitas salt and pepper toss well drizzle generously with the carrot ginger dressing
- Finish and Serve:
- Top with remaining avocado roasted chickpeas sesame seeds and more dressing if desired taste and adjust seasoning serve immediately or store for later
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My favorite part is the roasted carrot ginger dressing. It turns simple greens into something luxurious and bright. I remember making a big batch once and using it on everything from grain bowls to roasted potatoes for a whole week.
Storage Tips
Store the salad in an airtight container for up to three days in the refrigerator. For the freshest flavor keep the avocado separate until serving.
Ingredient Substitutions
Use Tuscan kale instead of curly kale for a softer bite. Try sunflower seeds or toasted almonds in place of pepitas. For a different flavor profile swap the carrot ginger dressing for a lemon tahini or balsamic vinaigrette.
Serving Suggestions
This salad pairs beautifully with grilled fish roasted chicken or a hearty grain dish. For a light lunch serve alongside crusty bread or a simple soup.
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Cultural Context
Massaging kale became popular in modern health-focused cooking as a way to make raw greens tender and more palatable. The technique has roots in traditional ways of softening hearty greens in various cuisines.
Frequently Asked Questions About Recipes
- → How do I make kale tender for salads?
Massage kale leaves with lemon juice, olive oil, and a pinch of salt until they soften and reduce in volume.
- → Can I make the dressing ahead of time?
Yes, prepare the carrot ginger dressing in advance and store it in the fridge for up to 3 days.
- → What can I use instead of chickpeas?
You can substitute chickpeas with baked tofu, tempeh, lentils, or your preferred plant-based protein.
- → How long does kale salad last in the fridge?
It keeps well for up to 3 days in an airtight container, even after being dressed, due to the sturdy kale leaves.
- → What other dressings work well with kale salad?
Tahini dressing, lemon vinaigrette, or balsamic vinaigrette are all delicious alternatives.
- → Can I add grains to this salad?
Yes, adding quinoa, farro, or bulgur makes the salad more filling and hearty.