This Kale Salad is a good source of vitamins and minerals, and the roasted carrot helps out too! A salad is only as good as its dressing, and this vinaigrette includes blood orange juice, which supports immune health and is another source for, you guessed it, vitamins and minerals!
1-2
servings15
minutes300
kcalThis Kale Salad is a good source of vitamins and minerals, and the roasted carrot helps out too! A salad is only as good as its dressing, and this vinaigrette includes blood orange juice, which supports immune health and is another source for, you guessed it, vitamins and minerals!
1-2 heads kale (cleaned, de-stemmed, course chopped)
Roasted farm carrots (view carrot recipe HERE)
Hemp seeds
Chevre (we love Drake Family Goat Cheese)
1/3 cup blood orange juice
1 tbsp. minced scallions (whites) or smashed-minced garlic
2 tbsp. honey
1 tbsp. olive oil
1 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
Make the vinaigrette by combining the dressing ingredients in a blender or vigorously shake in a mason jar, then set aside.
Toast hemp seeds by lightly coating seeds in olive or avocado oil. Sprinkle with sea salt and spread on a parchment lined baking sheet. Bake the seeds until they become light brown, up to 15 minutes.
Course chop the cleaned and de-stemmed kale.
Toss with blood orange vinaigrette (massaging into kale).
Add roasted carrots, then toss again. Crumble chevre on top and sprinkle a good amount of toasted hemp seeds, (warm seeds are better). Enjoy!
