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Kale, Beet, Orange & Cranberry Salad

Kale, Beet, Orange & Cranberry Salad

Prep

10 mins

cook

10 mins

serves

2

If chewing on bland and boring lettuce doesn’t please you – you’re not alone. This salad is an explosion of flavors and textures with each bite and pretty far from boring. The sautéed kale and roasted beets bring a dark, earthy note, the orange is very refreshing and zingy, the cranberries and pumpkin seeds offer a good dose of crunch and chewy texture, and the goat cheese just rounds up everything with a big of creaminess and tang. Not to mention all of the health benefits from eating three of the most nutritious foods on the planet – kale, beets, and pumpkin seeds all in one meal.

Ingredients

  • 1 tablespoon olive oil
  • 3 cups kale, thinly sliced
  • 2 garlic cloves, minced
  • 1 large beet, roasted and chopped
  • 1 orange, peeled and sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon orange juice
  • 3 tablespoons pumpkin seeds
  • 2 tablespoons dried cranberries (unsweetened)
  • 1 ounce soft goat cheese, crumbled
  • salt and pepper to taste

Directions

  1. Heat the olive oil in a small sauté pan over medium heat. Add the kale and the garlic and cook, stirring occasionally, until the kale wilts down, around 5-6 minutes. Transfer to a large serving plate and top with the beet and orange slices.
  2. In a small bowl, whisk together the extra-virgin olive oil, vinegar, orange juice, and orange zest. Season with salt and pepper to taste.
  3. Pour the dressing over the kale salad and top with pumpkin seeds, cranberries, and goat cheese. Enjoy!

Nutritional Information (per serving):
Calories: 434
Fat: 29.3g
Protein: 10.4g
Carbs: 37.6g

 

Kale, Beet, Orange & Cranberry Salad

Kale, Beet, Orange & Cranberry Salad

Ashley Tyrner
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Servings: 2
Author: Ashley Tyrner

Ingredients

  • 1 tbsp olive oil
  • 3 cups kale thinly sliced
  • 2 garlic cloves minced
  • 1 large beet roasted and chopped
  • 1 orange peeled and sliced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp orange juice
  • 1 tsp orange juice
  • 3 tbsp pumpkin seeds
  • 2 tbsp dried cranberries unsweetened
  • 1 oz soft goat cheese crumbled
  • salt and pepper to taste

Instructions

  • Heat the olive oil in a small sauté pan over medium heat. Add the kale and the garlic and cook, stirring occasionally, until the kale wilts down, around 5-6 minutes. Transfer to a large serving plate and top with the beet and orange slices.
  • In a small bowl, whisk together the extra-virgin olive oil, vinegar, orange juice, and orange zest. Season with salt and pepper to taste.
  • Pour the dressing over the kale salad and top with pumpkin seeds, cranberries, and goat cheese. Enjoy!

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