This salad is so pretty AND delicious!
For the actual salad, I’m giving flexible amounts. You can tailor the ingredients to how much you actually need, depending on if you’re making 1-2 salads or enough for a crowd (or just for several days).
•1-3 Bunches Kale, cut into thin pieces. (You can cut out the stem if you want to, but I’m way too lazy to do that)
•1-3 Beets, steamed or roasted (I steam mine in my InstaPot) and cut into bite-sized pieces
•1-2 Apples, chopped into bite-sized pieces
(I used a Mountain Rose apple, which is pink inside, but Opal or any other variety would also be good)
•Toasted chopped Hazelnuts
Optional, but tasty:
•Sliced red onions
•Feta or Goat cheese crumbles
Balsamic Vinaigrette Dressing:
•1 tablespoon honey or maple syrup•1 tablespoon dijon mustard
•1/2 teaspoon fine sea salt
•1/2 teaspoon freshly crushed black pepper finely ground
•1 large garlic clove minced
•1/4 cup balsamic vinegar
•1/2 cup extra virgin olive oil
Thinly slice kale into bite-sized pieces. You can absolutely cut out the stem if you want, but I’m too lazy to do that. 😂
Put the kale in a big bowl, and drizzle with oil, the juice of 1/2 (ish) a lemon, and a sprinkle of salt. Massage the kale until it’s wilted down and less fibrous.
Put desired amount into a bowl or on a plate and top with beets, apples, cranberries and hazelnuts. Top with cheese and/or onions if using. Drizzle with dressing and serve!