…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
- 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.
- 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.