Honey Beet and Satsuma Kale Salad

Dec 28, 2018 | Salads, Vegetables

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!

holiday salad

 

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.

So salads. Let’s talk salads. I’m pro-salad, but not the kind with lettuce, tomato, cheese, and crouton {aka every house salad ever & also the only thing I ate growing up.}
I do love salad with a bunch of yummy greens and some citrus or vinegar to break it down. The real secret to loving kale is to massage it with an acidic dressing and let is marinade-it takes away the “shoe leather” taste and texture that everyone complains about.

holiday salad

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.

holiday salad

Honey Beet and Satsuma Kale Salad

PREP TIME 5 minutes
COOK TIME 5 minutes
TOTAL TIME 10 minutes
SERVINGS 4

INGREDIENTS

  • 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

For Dressing:

  • 1/4 cup fresh lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper

INSTRUCTIONS

  1. Mix together honey, white wine vinegar, and ginger in a small bowl. Add beets and coat thoroughly in the mixture, then set aside.

  2. 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. 

  3. Top salad with radishes, satsuma, honey beets, and pumpkin seeds. Enjoy!

RECIPE NOTES

You can leave this salad in the fridge for several hours if needed. Kale can sit for a long time without becoming soggy!

holiday salad

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MEET THE AUTHOR

Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

About Elle Fait

Hi! I’m Moriah, a nomadic food photographer and recipe developer. Elle Fait means She Makes, and those two words sum up the best of who I am. Here you’ll find me creating elevated gluten/grain free recipes that everyone can gather around together.

Elle Fait is a space devoted to celebrating the act of making. Making wholesome paleo food, making art, making travel plans, and making a habit of finding the joy in life.

You can learn more about me here.

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