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Citrus Beet & Kale Salad

A perfect Fall salad to add to your Thanksgiving feast!
Servings 6 people
Author Olivia

Ingredients

For the Spiced Walnuts

  • 1 1/4 cup Walnuts (shelled)
  • 1/4 tsp Paprika
  • 1/4 tsp Chili Powder
  • 1/4 tsp Cinnamon
  • 1 tbsp Maple Syrup
  • 1/2 tsp Kosher Salt
  • 1 tbsp Extra Virgin Olive Oil

For the Beets

  • 3 Medium Beets (diced into 1/2 inch cubes)
  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

For the Citrus Sherry Vinaigrette

  • Zest of 1 Orange
  • 2 tbsp Fresh Orange Juice
  • 1/2 tbsp Whole Grain Mustard
  • 2 tbsp Red Onion (minced)
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Sherry Vinegar
  • 1 1/2 tbsp Maple Syrup or Honey
  • 1 tsp Kosher Salt

Salad

  • 10 cups (about 1 1/2 bunches) Curly Kale (destemmed and chopped)
  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 2-3 large Oranges (Segmented)
  • 2.5 oz Goat Cheese (crumbled)
  • 1 cup Pickled Red Onion (link to recipe listed in the notes)

Instructions

For the Spiced Walnuts and Beets

  • Preheat your oven to 400˚F.
  • Line a sheet tray with non-stick foil or parchment paper. Mix together all of the ingredients for the spiced walnuts on the sheet tray and bake it for 3-5 minutes until the walnuts have toasted and the maple syrup has caramelized. Keep a close eye on the walnuts as they can burn quickly. Once the walnuts have toasted, remove the sheet tray from the oven and allow it to cool completely.
  • Line another sheet tray with non-stick foil or parchment paper. Mix the beets, oil, salt, and pepper together on the sheet tray until the beets are evenly coated with the oil. Bake for 30 minutes or until the beets have cooked, stirring every 10 minutes. Once the beets have cooked, remove the sheet tray from the oven and allow it to cool completely.

For the Citrus Sherry Vinaigrette

  • Combine all of the ingredients for the vinaigrette in a bowl and whisk together until the mixture has emulsified.

To Assemble the Salad

  • Place the kale in a bowl with the oil and salt and massage the kale by scrunching the leaves in your hands until the kale has slightly wilted. This process makes the kale less tough and easier to eat. Allow the kale to sit for 15 minutes.
  • After the kale has rested, layer the beets, spiced walnuts, orange segments, crumbled goat cheese, and pickled red onions on top. Serve the dressing alongside the salad. Enjoy!

Notes

Pickled Red Onions Recipe from Rachel Cooks