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Kale Salad with Beets, Edamame, & Light Vinaigrette

Kale Salad
  • Author: Kali Nandi
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Ingredients

Organic Kale

2 medium organic beets boiled, peeled and cubed

1/2 cup dried cranberries

1/2 cup grape tomatoes

1/2 cup edamame

1/4 cup pine nuts

Dressing

1/2 cup organic olive oil

2 tsp lemon juice

salt

pepper

Instructions

Boil the beets until tender- approximately 45 minutes. Drain and rinse with cool water and peel. Cut each beet into bite-sized chunks. Whisk together oil, lemon juice, chili powder and salt. Chop kale into bite size pieces. Toss into a large bowl adding beets, cranberries, grape tomatoes, edamame and pine nuts. Drizzle dressing over ingredients, toss to combine and serve.