Roasted Beet, Apple & Kale Salad
2-4 Servings | walnuts, balsamic vinaigrette
Savor fresh fall flavors with this bountiful, colorful side salad. Tender green kale is tossed in a tangy balsamic vinaigrette along with crisp, sweet apples and crunchy walnuts. For a finishing flourish, the salad is topped with roasted red beets for a touch of earthy sweetness. *Nutrition values for one serving of Roasted Beet, Apple & Kale Salad is as follows: Calories 410, Total Fat 34g, Sat. Fat 4.5g, Cholest. 0mg, Sodium 460mg, Total Carb. 24g, Fiber 6g, Sugar 15g, Protein 6 g.*
Ingredients
1 unit
Fuji Apple
1 ounce
Walnuts
1 unit
Green Kale
1 unit
Red Beets
1 unit
Balsamic Vinaigrette
Cooking Steps
Preheat oven to 425 degrees. Place red beets in the center of a piece of foil. Drizzle with olive oil and 1 tablespoon balsamic vinaigrette with olive oil. Season with salt and pepper. Fold edges of foil together to form a packet; place on a small baking sheet, seam side up. Roast for 18-22 minutes. Remove and discard any thick center stems from kale. Roughly chop leaves into bite-size pieces. Stand apple upright and cut off sides around core; discard core. Lay sides flat and cut lengthwise into slices, about ¼ inch thick. Place kale and remaining balsamic vinaigrette with olive oil in a large bowl. Massage kale until leaves soften. Add apple and walnuts. Toss to combine. Top salad with roasted beets. Enjoy!
