I love the heartiness of kale mixed with the smoothness of the beets and the sweetness of the caramelized walnuts in this recipe. Once the dressing is on this salad you do not need to eat it right away or throw out leftovers because the kale does not get soggy!
Ingredients:
Dressing:
Place kale, beets, and walnuts on a platter or in a large bowl.
Meanwhile, mix ingredients of dressing together in a small bowl.
Add dressing to salad ingredients and mix lightly.
Keep leftovers, kale will not get soggy!
(Serves 4-6 portions)
*To caramelize walnuts place 2 cups of chopped walnut pieces and 1/3 cup maple syrup in a saucepan over medium-high heat. Continue to stir for approximately 3 minutes or until the maple syrup has covered the walnuts and you do not see any more in the pan. Allow to cool before adding to salad. Caramelized walnuts will keep in a sealed container for 2 weeks.
For more beet recipes see: Beet, Orange and Feta Salad with Sunflower Seeds, Chopped Salad with Beets, Green Beans with Beets, and Beet Pizza.
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