For another kale beet combo made with kale chips, make this crispy kale salad with roasted beets next!
Beets: When roasted in olive oil, the beets have a sweet and earthy flavor with a tender yet firm bite. Walnut halves: Candied with maple syrup, contrast the textures and add a satisfying sweet crunch. Curly kale: Kale is the perfect base for this salad – its hearty textures stands up to the rest of the salad. You can use a different kind of kale if that’s what you have in your fridge. Sea salt and fresh cracked pepper: To balance and enhance the flavors of the candied walnuts. The pepper works perfectly to balance their sweetness. Cheese: Goat or boursin cheese is our top pick. Feta cheese or a diced avocado is a creamy alternative. Honey balsamic vinaigrette: Apple cider vinegar, honey, balsamic vinegar, dijon mustard, garlic, sea salt, and extra virgin olive oil come together to make a creamy and perfectly balanced dressing.
Honey balsamic dressing
Adding a bottle of store-bought salad dressing to your shopping cart might seem like a convenient shortcut, but achieving a delicious homemade dressing is a super easy and straightforward process. The key is gradual incorporation of oil – you want to slowly whisk it in. If you add everything to a bowl and stir it around, you’ll get an oily, runny dressing rather than a creamy consistency. Put everything EXCEPT the oil into a bowl, giving it a little whisk. Then, slowly add the oil in a small and steady stream while whisking constantly – the whole thing should take just one minute. If the oil starts to build up, stop pouring it in and whisk the dressing vigorously. If you’re familiar with making homemade mayonnaise it’s the same process, minus the egg yolk. The salad dressing will last in the fridge for at least a week, which means you can always make a larger batch and use it for other salads.
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