Beet and Kale Salad with Lemon Apple Vinaigrette

 

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Today my house is silent of all unnecessary noise. I usually have music playing constantly in the background but today the sound of the wind blowing through the newly sprouted leaves is all I hear. I close my eyes and take a few deep breaths and suddenly I’m transported to a sandy beach somewhere and I’m close to smelling the distinctive scent of the ocean….. “Bark” “Bark” Darn it October! (My little teacup poodle) I was almost there!! Well so much for that! Lets go put on Makes Me Wonder by Maroon 5. “Give me something to believe in” Is blaring out of the speakers and I’m having a hard time doing my food prep because I just want to dance to it. Good thing this tasty salad is so easy to whip up along with the homemade vinaigrette. This salad is packed full of yummy super foods that will make even a picky eater say “not bad.” The homemade vinaigrette adds a tangy zip to the salad without taking away the natural flavor of the beautiful ingredients. I love this salad and so you can make it for who you love I will tell you..

What You Will Need:

4 Golden Beets, peeled and diced

4 Cups Kale, leaves torn to bite sized pieces

6 Brussel Sprouts, grated

1/2 Red Cabbage, shredded

4 Tbsp Pumpkin Seeds (Buy unsalted, raw ones)

4 Tbsp Almonds, sliced (Buy unsalted, raw ones)

4 Tbsp Dried Cranberries (Buy no sugar added ones)

1 Cup Fat Free  Feta Cheese, crumbled

Pinch of Salt, and Black Pepper

For the vinaigrette:

1 Large Lemon, juiced

2 Tbsp Olive oil

1/2 Cup Apple Juice (freshly pressed if you can)

2 Tbsp Apple Cider Vinegar

3 Cloves garlic, minced

1 1/2 Tbsp Dijon Mustard

Prep your Mis en Place 🙂

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Pre heat your oven to 400.

Place the diced beets on a cookie sheet lined with parchment paper.

Sprinkle with a pinch of salt, and black pepper.

Place in the oven to roast for 20 minutes.

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While the beets are roasting, whip up your vinaigrette.

In a glass bowl, juice the lemon.

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Next, add in the apple juice, apple cider vinegar, Dijon mustard, and minced garlic.

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Drizzle in the olive oil.

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Oh I love you olive oil! Set aside a little to rub on your face and hands when you’re done cooking 🙂

Whisk well.

There is something very satisfying about making your own dressings. They are the best, and I promise once you’ve had the best there is no going back!

After the beets are done roasting, place them in a large bowl with the kale, brussels sprouts, cabbage, pumpkin seeds, almonds, dried cranberries, feta and your tasty vinaigrette. Toss or shake it.

Pair with a beautiful Red Zinfandel like this…

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You now how a very satisfying meal that will make you smile.

Makes 4 servings:

296.5 Calories,13.5 G fat, 38 G carb, 5.3 G fiber, 10.1 G pro, 17.1 G sugar

Cheers to Another Waistline Friendly Meal!!

KISSES!

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2 thoughts on “Beet and Kale Salad with Lemon Apple Vinaigrette

  1. This is truly a dish that offers the body (and palate) enormous benefits. This is how to safeguard one’s health. This is REAL FOOD which our bodies crave. Say good-bye to processed anti-nutrients and lethargy and hello to zest and a sense of excitement in life. This is the type of eating that makes this possible.

    I tried using the olive oil on my face as you recommended. My wife will no longer kiss my face because she can’t justify the additional calories! 😀

    Liked by 1 person

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