Print

Kale Salad with Roasted Chickpeas and Carrot Ginger Dressing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

This vibrant Kale Salad features tender massaged kale combined with a colorful array of fresh vegetables, roasted chickpeas for crunch, and a deliciously smooth carrot ginger dressing. The dressing is made by roasting carrots to deepen their flavor, then blending with ginger, rice vinegar, and olive oil for a refreshing, tangy finish. Topped with creamy avocado, dried cranberries, toasted pepitas, and sesame seeds, this salad offers a wonderful mix of textures and bright flavors perfect for a healthy lunch or dinner.

Ingredients

Carrot Ginger Dressing

  • ¾ cup chopped carrots
  • ⅓ to ½ cup water
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced fresh ginger
  • ¼ teaspoon sea salt, plus more for sprinkling

Salad

  • 1 recipe Roasted Chickpeas
  • 1 bunch curly kale, stems removed, leaves torn into bite-sized pieces
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon extra-virgin olive oil
  • 1 small carrot, grated
  • 1 small red beet, grated
  • ½ watermelon radish, very thinly sliced
  • 1 avocado, cubed
  • 2 tablespoons dried cranberries
  • ¼ cup pepitas, toasted
  • 1 teaspoon sesame seeds
  • Sea salt and freshly ground black pepper

Instructions

  1. Prepare the Dressing: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. On one baking sheet, spread out the chopped carrots, drizzle with olive oil, sprinkle with sea salt, and toss to coat evenly. Roast the carrots for 20 to 25 minutes until they become soft and caramelized.
  2. Blend the Dressing: Once roasted, transfer the carrots to a blender. Add ⅓ to ½ cup water, ¼ cup extra-virgin olive oil, rice vinegar, minced fresh ginger, and ¼ teaspoon sea salt. Blend everything until smooth and creamy. Chill the dressing in the refrigerator until ready to use.
  3. Roast the Chickpeas: Prepare the roasted chickpeas on the second baking sheet according to the referenced recipe (typically involves tossing chickpeas with seasoning and roasting until crispy).
  4. Massage the Kale: Place the kale leaves in a large mixing bowl, add 1 teaspoon fresh lemon juice, ½ teaspoon extra-virgin olive oil, and a few pinches of sea salt. Using your hands, massage the kale leaves until they soften, wilt, and reduce in volume by about half. This process helps improve the texture and flavor of the kale.
  5. Add Vegetables and Toss: To the massaged kale, add grated carrot, grated red beet, thinly sliced watermelon radish, half of the cubed avocado, dried cranberries, toasted pepitas, a few more pinches of salt, and freshly ground black pepper. Toss well to combine all ingredients evenly.
  6. Dress and Assemble: Generously drizzle the carrot ginger dressing over the salad mixture. Top with the remaining avocado cubes, extra dressing if desired, and the roasted chickpeas. Finally, sprinkle with sesame seeds for a nutty crunch. Adjust seasoning to taste and serve immediately.

Notes

  • Roasting the carrots for the dressing intensifies their natural sweetness and adds depth of flavor.
  • Massaging the kale is essential to soften the tough leaves and reduce bitterness.
  • The recipe calls for roasted chickpeas; these can be prepared ahead or store-bought can be used as a shortcut.
  • You can adjust the consistency of the dressing by varying the amount of water added.
  • To toast pepitas, lightly heat them in a dry skillet over medium heat until fragrant, about 2-3 minutes.

Find it online: https://cozyplatter.com/kale-salad-with-roasted-chickpeas-and-carrot-ginger-dressing-recipe/