Name: Beet & Kale Salad with Raspberry Vinaigrette
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 large bunch of Cal-Organic Red Kale, rinsed and finely chopped; 1 cup Cal-Organic Red Cabbage, shredded; ½ lemon, squeezed; 1 tsp extra virgin olive oil; 1 bunch of Cal-Organic Red Beets, peeled, steamed, and thinly sliced; 1 bunch of Cal-Organic Red Radishes, thinly sliced; ¼ cup pepitas; 2 TBSP hemp hearts; 1 1/4 cups fresh raspberries; 1/2 cup olive oil; 1/4 cup red wine vinegar; 1-2 TBSP pure maple syrup; 1 tsp Dijon mustard; 1/4 tsp Himalayan sea salt; 2 – 4 TBSP filtered water

Description

Pretty pink salad with Cal-Organic Red Kale, Cal-Organic Red Cabbage, Cal-Organic Red Beets, and Cal-Organic Red Radishes in an easy raspberry vinaigrette.

Ingredients

Beet & Kale Salad

1 large bunch of Cal-Organic Red Kale, rinsed and finely chopped
1 cup Cal-Organic Red Cabbage, shredded
½ lemon, squeezed
1 tsp extra virgin olive oil
1 bunch of Cal-Organic Red Beets, peeled, steamed, and thinly sliced
1 bunch of Cal-Organic Red Radishes, thinly sliced
¼ cup pepitas
2 TBSP hemp hearts

Raspberry Vinaigrette

1 1/4 cups fresh raspberries
1/2 cup olive oil
1/4 cup red wine vinegar
1–2 TBSP pure maple syrup
1 tsp Dijon mustard
1/4 tsp Himalayan sea salt
2 – 4 TBSP filtered water

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Instructions

Add the kale and red cabbage to a large mixing bowl and squeeze lemon and drizzle oil on top of them. Massage the lemon and oil into the kale with your hands until the kale leaves are well-coated and shrink in size. Allow the kale to marinade for 5 minutes or overnight before serving.
Make the raspberry vinaigrette. Add all ingredients to a high-speed blender or food processor and blend until the mixture is smooth and creamy, scraping down the sides as needed to recombine. Add 2-4 TBSP of filtered water to thin the dressing to a pourable consistency. Taste and add a little more maple syrup for sweeter dressing. Refrigerate the dressing until ready for use.
Toast the pepitas to a small saucepan on the stovetop over medium heat. Heat them for 5-10 minutes, tossing frequently, until the pepitas and fragrant and start to lightly crisp. They’ll start to pop when they’re done!
To assemble the salad, add the sliced beets, sliced radish, toasted pepitas, and hemp hearts on top of the kale. Drizzle with raspberry vinaigrette and serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Dressing adapted from Downshiftology

Prep Time: 30 mins
Cook Time: 10 mins
Category: Salad
Method: Hand-mix, Blender
Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free