I realized that haven't posted a salad recipe on my blog yet and that is a big NO, NO, because I love salads (especially those that include kale) ! Kale is one of my favorite most nutrient dense leafy greens and i'm always trying incorporate it into my diet daily. This salad serves up our rockstar veggie, kale, in its crispiest form and takes a fun new twist on the traditional kale salad. I love the combo of the toasted crunch, nutty pepitas, caramelized roasted carrots, and fresh citrus flavor of the blood orange. This dish is a beautiful combo that has me screaming for more please!
All Hail Kale: Kale is a nutritional powerhouse full of antioxidants, anti-inflammatory benefits, cancer protective compounds, and cholesterol lowering properties. Kale contains all 9 essential amino acids needed to form proteins in the body and has more calcium than milk ! It is loaded with vitamin C, vitamin A, vitamin K, vitamin E, fiber, omega-3, and many other essential minerals. Try incorporating kale into your diet for a healthier, sexier, you!
Sprout Tip: Consume organic. As I’ve mentioned before, when purchasing both kale, make sure it is organic. Kale is on the "dirty dozen" list for highest fruits/vegetables with the greatest amounts of pesticide residue. ( See my complete list here )
Crispy Kale Salad with Roasted Heirloom Carrots
Oven roasted kale adds a toasted crunch to this salad, toasted pepitas give it a nutty flavor, and the blood orange and cardamom gives it fresh flavor.
- 1 Bunch Kale
- 1 Blood Orange
- 1/4 Cup Pepitas
- 1/4 Cup Millet
- 1/2 Teaspoon Ground Cardamom
- 1 Tablespoon Champagne Vinegar
- 2 Tablespoons Olive Oil
Preheat over to 450 F. Wash and dry fresh produce. Heat a small pot of water on high. Discard the Kale Stems. Place kale and carrots on sheet pan and drizle with olive oil; season with salt and pepper; toss to coat. Roast about 10 minutes, or until the Kale is slightly crispy. ( Make sure not to burn! Kale can cook quickly depending on the oven. I like the Kale medium crispy in this recipe)Once water is boiling add millet and cook for about 20 minutes, or until tender. Remove from heat and set aside. Remove kale from oven but leave the carrots to roast a bit longer. About 10 more minutes until they are tender and caramelized. Remove carrots from oven. Toast Pepitas with a half teaspoon of olive oil until toasted and fragrant. About 2-4 minutes. Set aside. To make vinaigrette, remove peel from blood orange and slice into chunks over a bowl. Let all the juices fall into bowl! Add the vinaigrette ,one tablespoon of olive oil, cardamom, to bowl with the orange juice. Season with salt and pepper and stir until well combined. Combine the carrots, kale, blood oranges, and millet in bowl with some dressing. (You may have extra dressing, so dress at your own discretion depending on how much you want.) Plate your dish and enjoy!
Recipe Adapted from Blue Apron
What’s your favorite recipe or way to get kale into your diet? Have you tried roasting kale? Leave a comment below, I’d love to hear from you !