Winter Kale Salad
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Print Recipe
Print Recipe |
Roasted root vegetables on kale greens tossed with walnuts, feta, chickpeas & cranberry balsamic
| Servings |
| 4 |
| Servings |
| 4 |
Ingredients
- 12 ounces mixed salad greens
- 2 cups roasted root vegetables yams, beets, parsnips, turnips, carrots, onions
- 2 ounces candied walnuts
- 3/4 cup cranberry vinaigrette
- 3/4 cup canned garbanzo beans rinsed and drained
- 3 ounces feta cheese crumbled
- 1/2 cup dried apricots diced 1/4"
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
- To roast vegetables, choose your favorite root veggies and chop rroughly. On a sheet pan coated with cooking spray, spread in a single layer and bake at 350 F until tender, about 15 to 20 minutes.
- To make your own candied walnuts, mix walnuts with 1 1/2 tsp maple syrup. On a sheet pan lined with parchment paper, spread in a single layer and bake at 350 F until brown, about 12 to 15 minutes.
To Make the Winter Kale Salad
- Mix all ingredients and toss with dressing.
Nutrition Facts
| Calories | 450kcal |
| Total FatSaturated Fat | 21g4.5g |
| Cholesterol | 10mg |
| Sodium | 550mg |
| Total CarbDietary Fiber | 58g8g |
| Protein | 12g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.