Kale and Beet Salad with Cranberries, Walnuts


  • 4 cups of kale, roughly chopped
  • 2 medium-sized beets
  • 1/2 cup of dried cranberries
  • 1/2 cup of walnuts, roughly chopped
  • 2 oz of goat cheese
  • 1/4 cup of balsamic vinaigrette


    • Preheat the oven to 400°F (200°C). Trim the beet tops, leaving 1-2 inches of stem. Rinse them gently.
    • Place the beets in a small Dutch oven or casserole dish with a lid. Bake covered for 1 hour, or until the beets are tender and easily pierced with a fork. Let cool.
    • Slice off the remaining stem and place the beets under running water. Use your fingers or a paper towel to rub off the skin, then slice the beets into smaller pieces.
    • In a large mixing bowl, combine the chopped kale, sliced beets, dried cranberries, roughly chopped walnuts, and crumbled goat cheese. Drizzle with balsamic vinaigrette and toss together.
    • Transfer the salad to a serving bowl and top with additional goat cheese or chopped walnuts if desired.

      SERVING: 2



      Calories Carbs Fat Protein Fibers
      394 40 24 12 8