Go Back
+ servings
Roasted Beet and Kale Salad

Roasted Beet and Kale Salad

Sweet and earthy roasted beets are combined with hearty kale and nutty roasted chickpeas before being tossed in sweet and tangy Maple Dijon Vinaigrette.
Prep Time 10 mins
Cook Time 15 mins
Course Salad
Servings 2

Equipment

  • 1 baking sheet
  • 1 Salad bowl

Ingredients
 
 

Roasted Beet and Kale Salad

  • 4 cups Lacinato kale. stems removed, chopped
  • 1 cup roasted golden beets, sliced or chopped
  • 1 cup roasted red beets, sliced or chopped
  • 1 can chick peas, drained and rinsed
  • ½ red onion, sliced
  • ½ cup crumbled feta cheese

Maple Dijon Vinaigrette

  • ¼ cup Olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • salt and pepper to taste

Instructions
 

Roasted Beet and Kale Salad

  • Preheat your oven to 400 degrees.
  • Add your drained chickpeas to a baking sheet. Drizzle with olive oil and season with your favorite seasoning. Toss to combine making sure they're fully coated in the olive oil.
  • Roast for 15 minutes until golden brown and crispy. Allow to cool.
  • Add your kale to a salad bowl.
  • Add the beets, chickpeas, feta, and onions. Toss to combine.
  • Drizzle your Maple Dijon Vinaigrette over the top of the salad and toss.
  • Season with salt and pepper.
  • Enjoy!

Maple Dijon Vinaigrette

  • Add all of your ingredients to a small bowl and whisk together until combined. You can also add the ingredients to a mason jar fitted with a lid and shake to combine.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!