Kale Salad with Roasted Beet Dressing

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Kale Salad with Roasted Beet Dressing

I’ve been riding the kale train for what seems like forever. What’s not to love about kale? It’s a nutritional bang for your buck and a tasty one at that. So when I got a request from a coworker to make a kale salad my first thought was gosh no, kale salads are so 2012, the internet is flooded with them and I’m not sure it can handle many more. Well here is one more. This is for all those people just climbing aboard the kale train, y’all are in for one helluva ride because this salad is pretty awesome. The dressing with roasted beets has a little honey so it’s sweet and smokey and cuts any bitterness the kale may have. It’s a lot different than my go-to kale salad which usually consists of loads of garlic, ginger, lemon juice and pepper flakes.

Kale Salad with Roasted Beet Dressing

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Kale Salad with Roasted Beet Dressing
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Ingredients for the Dressing

3 small slices beets (roasted)

5 tablespoons olive oil (or you favorite salad dressing oil)

4 tablespoons lemon juice

2 tablespoons vinegar (I used apple cider)

1 tablespoon honey

salt and pepper, generously

 

Ingredients for the Salad

about 2 bunches kale (you can combine different types, or use just one)

1/2 cup slivered almonds

1/2 cup cranberries

3 to 4 medium sized beets

a few slices goat cheese (omit if you want to keep this vegan)

panko bread crumbs (optional)

 

Directions

Start by preheating the oven to 375. Clean and slice the beets, toss in some salt, pepper and your favorite high heat oil. Roast on a cookie sheet (use parchment paper if you like) for 15 to 20 minutes until tender. While the beets are roasting finely chop the washed kale. You can do this in the food processor if you have one and it will save you some time. Combine all the ingredients for the salad in a large bowl and toss together. Combine all ingredients for dressing and blend together. Top salad with goat cheese slices, if you like.

 

Notes

I usually add garlic to everything but decided this salad would be just as tasty without it. But surprise, surprise, I added garlic to the dressing at the very end, about 3 small cloves and I loved it. If you love garlic as much as I do, you should probably do that too.

Photography by Paige Alisa 

Edamame & Wild Rice Bites with Roasted Carrot Ginger Dressing

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Edamame & Wild Rice Bites {Vegan}

This little salad is bursting with flavor and goodness. The mushroom & rice bites are mellow and make you smile, the roasted carrot ginger dressing is tangy and entertaining. It’s vegan and so satisfying that you could easily serve it to you average meat-eater and I don’t even think they would notice the absence of animal on the plate.

The hardest part about making this dish was coming up with a name for those delicious bites. There are so many yummy things going on, I just wanted to list all the ingredients. I landed on something pretty conservative and descriptive but ‘mushaboom bites’, ‘wild vegan ballz’ and ‘chia protein amazeballs’ were all considered. Don’t consider making this dish though, just make it, you’ll love it!

Edamame & Wild Rice Bites {Vegan}

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Edamame & Wild Rice Bites {Vegan}

 
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Ingredients for the Bites 

1 1/2 cup edamame (shelled)

1/2 wild rice

about 8 medium sized shiitake mushrooms (sautéd)

2 tablespoons chia seeds (soaked in 6 tablespoons water)

2 tablespoons lemon juice (about half a lemon)

1 inch of ginger (finely chopped)

1 tablespoon miso

1 small bunch of cilantro

1 tablespoon tamari or liquid aminos (or your favorite soy sauce)

1 teaspoon sesame oil

fresh pepper to taste

hot pepper flakes (if you like a little spice)

sesame seeds for rolling

 

Ingredients for the Dressing

2 small carrots (blanched and roasted)

3 tablespoons olive oil (or you favorite salad dressing oil)

2 tablespoon lemon juice

2 tablespoons vinegar (I used apple cider)

1 tablespoon miso

1 dash of sesame oil

1 inch of ginger, finely chopped (or less if you like it more mild)

pepper and/or pepper flakes (if you like a little spice)

 

Ingredients for the Salad

3 baby bok choy (halved)

green onions

carrot ribbons

your choice of greens

1 small shallot or red onion

 

Directions

Start by cooking the rice as directed. Soak the chia seeds in water. Then begin sautéing the mushrooms in a little bit of your favorite high hight oil and a dash of tamari or favorite soy sauce. If you just brush your mushrooms clean with a towel they will be far more flavorful and less soggy than if you rinse them. Sauté until light brown and fragrant on medium / high heat, 5 to 8 minutes. Combine all the ingredients for the ball (except the chia seeds) and pulse in the food processor several times to finely chop. Then add the chia seeds and pulse a few more.

Preheat oven to 350 and form about 12 balls with your hands, roll balls in sesame seeds and place on cookie sheet lined with parchment paper. Place in oven, closer to top rack and bake for about 15 to 20 minutes. Roast the carrots at the same time. I used the carrot nubs the were left from making carrot ribbons, about 2 small carrots. I blanched these first so they would roast faster.

Cut the bok choy in half, make carrot ribbons using a vegetable peeler and cut the green onions into slivers. Place all of this on a cookie sheet lined with parchment paper and season with your favorite high heat oil and a little salt and pepper. Broil on low for 5 minutes or less.

Combine the dressing ingredients in the blender or using an immersion blender. If you need more liquid add a little more vinegar or water.