This vibrant Kale Salad with Carrot Ginger Dressing is a delightful blend of tender kale, crisp vegetables, creamy avocado, and a tangy, homemade dressing. It’s a perfect choice for a nutritious lunch or as a side dish to complement your dinner.

Why You’ll Love This Recipe

Nutrient-Rich: Packed with vitamins, minerals, and antioxidants from fresh vegetables and leafy greens.
Flavorful Dressing: The carrot ginger dressing adds a zesty and creamy element that enhances the salad’s taste.
Versatile: Easily adaptable to include your favorite vegetables or proteins.
Meal Prep Friendly: The salad holds up well in the refrigerator, making it ideal for preparing in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

1 bunch of kale, stems removed and leaves torn into bite-sized pieces
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 cup roasted chickpeas
1/2 cup shredded carrots
1/2 cup shredded beets
1/2 cup sliced watermelon radish (or regular radishes)
1 avocado, sliced
1/4 cup dried cranberries
1/4 cup toasted pepitas (pumpkin seeds)
1 tablespoon sesame seeds

For the Carrot Ginger Dressing:

3/4 cup chopped carrots
1/3 to 1/2 cup water
1/4 cup extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons minced fresh ginger
1/4 teaspoon sea salt

Directions

Prepare the Dressing: In a blender, combine the chopped carrots, 1/3 cup water, olive oil, rice vinegar, minced ginger, and sea salt. Blend until smooth, adding more water if needed to reach a pourable consistency.
Massage the Kale: Place the torn kale leaves in a large bowl. Drizzle with 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of sea salt. Using your hands, massage the mixture into the kale for about 2-3 minutes until the leaves become tender and darken in color.
Assemble the Salad: Add the roasted chickpeas, shredded carrots, shredded beets, sliced radishes, and sliced avocado to the massaged kale. Drizzle with the carrot ginger dressing and toss gently to combine.
Add Toppings: Sprinkle the dried cranberries, toasted pepitas, and sesame seeds over the top.
Serve: Enjoy immediately, or refrigerate for up to 3 days.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 25 minutes (for roasting chickpeas)
Total Time: 40 minutes
Servings: 4

Variations

Add Protein: Incorporate grilled chicken, tofu, or tempeh for a more substantial meal.
Cheese Options: Add crumbled feta or goat cheese for a creamy element.
Nuts: Swap pepitas for toasted almonds, walnuts, or pecans for added crunch.
Fruit: Add sliced apples, pears, or pomegranate seeds for a sweet contrast.
Grains: Mix in cooked quinoa, farro, or couscous for extra texture and nutrition.

Storage/Reheating

Refrigeration: Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Dressing Storage: Keep the dressing in a sealed jar in the refrigerator for up to a week. Shake well before using.
Note: For optimal freshness, it’s best to add avocado and sesame seeds just before serving.

FAQs

Can I use pre-cooked or canned chickpeas?

Yes, canned chickpeas are convenient. Just drain, rinse, and roast them as directed.

How do I roast chickpeas?

Toss drained and dried chickpeas with olive oil, salt, and your choice of spices. Roast at 400°F (200°C) for 25-30 minutes, shaking the pan halfway through, until crispy.

Can I make this salad ahead of time?

Yes, you can prepare the salad components in advance. Assemble the salad just before serving to maintain freshness.

Is this salad vegan?

Yes, this salad is vegan.

How can I make this salad gluten-free?

This salad is naturally gluten-free. Ensure all packaged ingredients, like chickpeas and dressing, are certified gluten-free.

Conclusion

This Kale Salad with Carrot Ginger Dressing is a delightful and nutritious addition to your meal repertoire. Its combination of tender kale, crisp vegetables, creamy avocado, and tangy dressing offers a satisfying and flavorful experience. Perfect for lunch, dinner, or as a side dish, this salad is sure to become a favorite.

Kale Salad with Carrot Ginger Dressing

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Author: sara
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegan

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Description

This Kale Salad with Carrot Ginger Dressing combines nutritious kale, crunchy vegetables, creamy avocado, and a tangy, homemade carrot ginger dressing. Packed with vitamins, minerals, and antioxidants, this salad is perfect for a healthy lunch or side dish. Refreshing and easy to make, it’s an ideal option for meal prep!

Instructions

Prepare the Dressing:
- In a blender, combine chopped carrots, water, olive oil, rice vinegar, ginger, and sea salt.
- Blend until smooth, adding more water if needed to achieve a pourable consistency.
Massage the Kale:
- In a large bowl, drizzle the kale with 1 tbsp olive oil, lemon juice, and a pinch of sea salt.
- Use your hands to massage the kale for about 2-3 minutes until the leaves become tender and darken in color.
Assemble the Salad:
- Add roasted chickpeas, shredded carrots, shredded beets, sliced radishes, and sliced avocado to the massaged kale.
- Drizzle the carrot ginger dressing over the salad and toss gently to combine.
Add Toppings:
- Sprinkle dried cranberries, toasted pepitas, and sesame seeds over the top.
Serve:
- Enjoy immediately or refrigerate for up to 3 days.

Notes

Add Protein: For a heartier meal, add grilled chicken, tofu, or tempeh.
Cheese Options: Add crumbled feta or goat cheese for a creamy addition.
Nuts: Use toasted almonds, walnuts, or pecans instead of pepitas for extra crunch.
Fruit: Add sliced apples, pears, or pomegranate seeds for a sweet contrast.
Grains: Mix in quinoa, farro, or couscous for additional texture and nutrition.

Prep Time: 15 minutes
Cook Time: 25 minutes (for roasting chickpeas)
Category: Salad
Method: Blending Tossing
Cuisine: American