A bright kale salad with sweet beets and crunchy pumpkin seeds is the perfect salad to serve at a holiday gathering, or with a healthy weeknight dinner!
Imma keep this brief because I just got back from a long day in NYC and I am exhausted! I absolutely love the city, but it is truly draining to run around in the cold all day. We walked from Chelsea down to Tribeca, then back to Greenwich Village, then all the way across Soho to the edge of Nolita. I’ve done it before, but it seemed even more tiring to do it when it was freezing and windy. It’s harder to take pictures and feel relaxed when you can’t feel your feet and you’re fumbling to find the camera shutter in your winter gloves. Still, it was magical.
I made this Satsuma Kale Salad for a dinner party and everyone ate the kale out from under the rest of the salad. I’m pretty sure that’s unheard of in the history of kale. In other words, you should make this and then everyone you know into kale addicts. Then they just need “Spiritual Gangster” sweatshirts and yoga mats and the transformation will be complete.
Honey Beet and Satsuma Kale Salad
- 2 cups cups boiled, peeled and sliced beets (I use pre-cooked Love beets)
- 2 tbsp honey
- 1 tbsp white wine vinegar
- 1/4 tsp ginger
- 1 bunch kale, stemmed and thinly sliced
- 5-6 radishes, thinly sliced
- 2 satsumas, peeled and segmented
- 1/4 cup pumpkin seeds
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
Mix together honey, white wine vinegar, and ginger in a small bowl. Add beets and coat thoroughly in the mixture, then set aside.
Mix together all dressing ingredients. Place kale in a large bowl and thoroughly coat in the dressing, massaging well to break down the kale. Set aside for 10 minutes to marinade the kale.
Top salad with radishes, satsuma, honey beets, and pumpkin seeds. Enjoy!
You can leave this salad in the fridge for several hours if needed. Kale can sit for a long time without becoming soggy!