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Kale Salad with Roasted Beets, Pepitas, Currants, Pickled Onions & Feta with an Orange Vinaigrette

Shredded Kale Salad with Roasted Beet, Toasted Pepitas, Dried Currants, Pickled Onions and Feta Cheese with an Orange Vinaigrette

I love this salad so much that I couldn’t leave any ingredients out of the title which is why it’s so long. My husband and I recently went out to dinner with a couple of dear friends at the Southeast Wine Collective and we enjoyed an amazing dining experience. Seriously, we sat around and ate for three hours! That is my kind of Saturday night. One of the salads that really made me happy was a shredded kale salad with roasted beet, toasted pepitas, dried currants, pickled onions, feta cheese, with an orange vinaigrette. The colors, flavors, textures in this salad are such a great combination and it’s so healthy and delicious. I couldn’t wait to recreate it at home and I am so glad I did!!! This delicious salad paired well with a decadent creamy mushroom lasagna (recipe to post tomorrow) and they really complimented each other nicely. Try this salad – it takes time to make but it’s SO WORTH IT!!

Shredded Kale Salad with Roasted Beet, Toasted Pepitas, Dried Currants, Pickled Onions and Feta Cheese with an Orange Vinaigrette

How to Make a Kale Salad with Roasted Beets, Pepitas, Currants, Pickled Onions & Feta with an Orange Vinaigrette

Roast the beet by preheating the oven to 375 degrees.

Place the beet in tin foil and drizzle with a bit of olive oil then wrap it up. Place in a baking dish then into the oven to roast for 50-60 minutes, or until tender when poked with a knife.

Remove the roasted beet from the oven then unwrap the foil and set aside to cool for 10 minutes. Once cool, carefully peel the beet with a knife then slice into thin strips.

While the beet is roasting prepare a few of the other salad ingredients.

Make the orange vinaigrette – click here for the recipe;

Prepare the pickled onions by adding a tablespoon of rice vinegar to a small dish then add the sliced red onion; mix well and set aside.

Prepare the currants by adding the remaining two teaspoons of well whisked orange vinaigrette to them to help them plump up; set aside.

Toast the pepitas by adding the nuts to a dry skillet over medium heat. Cook for 4-5 minutes, tossing them occasionally, until fragrant and toasted. Set aside to cool.

Shredded Kale Salad with Roasted Beet, Toasted Pepitas, Dried Currants, Pickled Onions and Feta Cheese with an Orange Vinaigrette

Prepare the salad by combining the thinly sliced kale together with the beets, pickled onions, and toasted pepitas, currants. Drizzle with the whisked orange vinaigrette then toss to coat evenly. Add some feta cheese crumbles to the top and some freshly cracked black pepper. Serve and enjoy.

Shredded Kale Salad with Roasted Beet, Toasted Pepitas, Dried Currants, Pickled Onions and Feta Cheese with an Orange Vinaigrette

Shredded Kale Salad with Roasted Beet, Toasted Pepitas, Dried Currants, Pickled Onions and Feta Cheese with an Orange Vinaigrette

Shredded Kale Salad with Roasted Beet, Toasted Pepitas, Currants, Pickled Onions and Feta Cheese with an Orange Vinaigrette

Cook Time: 1 hour
Total Time: 1 hour
Course: Sides
Servings: 4
Author: Pam - For the Love of Cooking / Inspired by Southeast Wine Collective

Ingredients

  • 1 yellow beet ends trimmed
  • 1 tsp olive oil
  • Orange vinaigrette - click link up above for instructions
  • 1/4 red onion sliced thinly
  • 1 tbsp seasoned rice vinegar
  • 2 tbsp dried currants
  • 2 tbsp pepitas toasted
  • 1 large bunch of Italian kale center rib removed & sliced very thinly (like coleslaw)
  • 2 tbsp Feta cheese
  • Freshly cracked black pepper to taste

Instructions

  • Roast the beet
    by preheating the oven to 375 degrees.
  • Place the beet in tin foil and drizzle with a bit of olive oil then wrap it up. Place in a baking dish then into the oven to roast for 50-60 minutes, or until tender when poked with a knife.
  • Remove the roasted beet from the oven then unwrap the foil and set aside to cool for 10 minutes. Once cool, carefully peel the beet with a knife then slice into thin strips.
  • While the beet is roasting prepare a few of the other salad ingredients.
  • Make the orange vinaigrette
    - Click the link up above for the recipe;
  • Prepare the pickled onions
    by adding a tablespoon of rice vinegar to a small dish then add the sliced red onion; mix well and set aside.
  • Prepare the currants
    by adding the remaining two teaspoons of well whisked orange vinaigrette to them to help them plump up; set aside.
  • Toast the pepitas
    by adding the nuts to a dry skillet over medium heat. Cook for 4-5 minutes, tossing them occasionally, until fragrant and toasted. Set aside to cool.
  • Prepare the salad
    by combining the thinly sliced kale together with beets, pickled onions, and toasted pepitas, currants. Drizzle with the whisked orange vinaigrette then toss to coat evenly. Add some feta cheese crumbles to the top and some freshly cracked black pepper. Serve and enjoy.
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7 Comments

  1. I have some homegrown beets that some friends gave us in my refrigerator right now! No kale on hand, but I have Swiss chard in the garden — that’d work. Gotta try this! Looks wonderful — thanks.

  2. i’m quite addicted to kale now! i haven’t tried the italian kind…how does it compare to curly?

  3. Julie Hordyk says:

    5 stars
    Yum! Made this Sunday for dinner with grilled salmon and it was fantastic. It is a little bit of work but totally worth it. I saved the extra dressing and I’m thinking it would be great on a shrimp salad. We get a lot of kale and beets in our CSA so I’m always looking for new ways to do them…this is a winner!