…for breakfast. It’s not often that wake up wanting salad for breakfast. But it does happen.

Today was a kale for breakfast kind of day.


Something about the light in my kitchen in the morning makes me want to do all my cooking between the hours of 7am – 10am.


This salad was a copycat of one I (wished I had) ordered in Aspen when we stopped at that Peach Cafe. Unfortunately, the carrot cake was calling my name much too loudly for me to listen to the green-loving-kale-voice in my head. The cake voice usually wins.

But not this morning.


Kale Salad with Roasted Beets

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  • 1 head kale, trimmed and washed
  • 1 beet, sliced thinly
  • drizzle of olive oil
  • 1 oz goat cheese
  • 2 T almonds
  • ½ C jicama, peeled and sliced
  • handful of dried cranberries
  • handful of smoky pumpkin seeds

Preheat your oven to 425 degrees. Lay your beet slices on a baking sheet, drizzle with olive oil, and roast in the oven for about 25 – 30 minutes, flipping halfway in between.

Meanwhile, make the dressing (recipe below) and massage it into the kale. Let it set for a few minutes to help break down the kale. Then add the rest of the ingredients (including the roasted beets) and toss to combine.

Avocado Vinaigrette

  • ½ avocado
  • 2 T olive oil
  • 2 T balsamic vinegar
  • juice of one lemon
  • salt and pepper to taste
  • ¼ – ½ C water

Add all ingredients in a blender and blend until smooth. You may need to add more water depending on the consistency you like.


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