Roasted Beet and Kale Salad

Roasted Beet and Kale Salad with Maple Candied Walnuts. This is my go-to kale salad and is always met with rave reviews.

1.5 lb. beets, peeled and quartered (or cut into bite sized pieces if you’re using large beets)
1 teaspoon extra virgin olive oil
1 cup walnut halves
3 tablespoons pure maple syrup
¼ teaspoon sea salt
⅛ teaspoon fresh cracked pepper
4 packed cups of curly kale, washed and torn into bite sized pieces
Optional: ¼ cup goat or Boursin cheese (a diced avocado makes a great vegan alternative to creamy cheeses in salads!)

For the dressing:
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoons balsamic vinegar
½ teaspoon dijon mustard
1 small garlic clove, grated on a microplane or very finely minced
A pinch of sea salt
¼ cup extra virgin olive oil

View the full recipe at The Endless Meal →