Description
A delightful assembly of roasted beets, crisp kale, creamy goat cheese, and crunchy walnuts that celebrates vibrant colors and earthy tastes.
Ingredients
Scale
- 2 cups kale, chopped
- 2 cups beets, roasted and diced
- 1 cup walnuts, toasted
- 1 cup goat cheese, crumbled
- 1 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the beets for about 45 minutes until tender; let cool, then peel and dice.
- Combine the chopped kale, roasted beets, walnuts, goat cheese, and dried cranberries in a large bowl.
- Prepare the vinaigrette by whisking together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper in a separate bowl.
- Dress the salad with the vinaigrette and toss gently to combine.
- Serve immediately and enjoy the cozy flavors!
Notes
Great for meal prep; roast beets ahead of time. Can store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg