Thanksgiving Kale Salad Recipe

Yields 4 Servings
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Ingredients:

Carrot Ginger Dressing (See notes)

• ¾ cup chopped carrots

• ⅓ to ½ cup water

• ¼ cup extra-virgin olive oil, plus more for drizzling

• 2 tablespoons rice vinegar

• 2 teaspoons minced fresh ginger

• ¼ teaspoon sea salt, plus more for sprinkling

Salad

• 1 recipe Roasted Chickpeas

• 1 bunch curly kale, stems removed, leaves torn into bite-sized pieces

• 1 teaspoon fresh lemon juice

• ½ teaspoon extra-virgin olive oil

• 1 small carrot, grated

• 1 small red beet, grated

• ½ watermelon radish, very thinly sliced

• 1 avocado, cubed

• 2 tablespoons dried cranberries

• ¼ cup pepitas, toasted

• 1 teaspoon sesame seeds

• Sea salt and freshly ground black pepper

Instructions:

• Make the dressing: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place the carrots on one of the baking sheets. Drizzle with olive oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.

• On the second baking sheet, prepare the roasted chickpeas according to this recipe.

• Place the kale leaves in a large bowl and add the lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

• Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and a few grinds of pepper. Toss to combine. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, and the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.

Notes:

 Make the dressing ahead so it has time to chill in the fridge before adding to the salad.