Beet Kale Salad with Raspberry Vinaigrette
Delicious and vibrant salad packed with nutritious ingredients.
Servings: 2 people
Ingredients
Salad
- 1 cup Arugula
- 2 cups Kale
- 1/2 cup Pomegranate Seeds
- 1/2 cup Walnuts, roughly chopped
- 2 Precooked Beets, chopped I used the precooked option from Love Beets Organic
- 1 cup Cooked Farro
- 1/2 cup Gigante Beans I used the canned version from Trader Joe's. Alternatively you can use large Butter Beans.
Raspberry Vinaigrette
- 1 cup Raspberries I used frozen raspberries
- 1/2 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 tsp Dijon Mustard
- 1/4 tsp Sea Salt
- 2 Garlic Cloves
Instructions
- Prepare your salad ingredients - wash and chop the kale, wash the arugula, roughly chop the walnuts, chop the beets, and cook the farro.
- Add all dressing ingredients into a high speed blender and blend for about a minute or until smooth and creamy. Add to a jar or squeeze bottle. It should last about 2-3 weeks.
- Add the kale and arugula to a large bowl. Toss with dressing (amount is up to you) and use your hands to massage it in. This will help soften the kale.
- Add in the remaining ingredients then add another drizzle of dressing. Toss to combine and enjoy!