Aren’t winter salads kind of the best? There are some days when I just need something warm, but more often than not, I’m happy to dive into a big bowl of greens with a good variety of delicious add-ins. For a salad to be truly satisfying and filling, I make sure to include lots of fresh and/or cooked veggies, toasted nuts and seeds, and always something creamy – in this case, the avocado. If I’m really hungry, I might throw in some chickpeas, lentils or baked tofu. —Justine C.
apple cider vinegar
garlic clove, peeled
fine sea salt
fine sea salt
pinch of cayenne (optional)
small bunch of kale, washed, stemmed and torn into bite-sized pieces (about 5 cups total)
small beets (or 1 large), peeled and cut into bite-sized pieces
Blend all ingredients except for the olive oil in an upright blender, or using a large jar and an immersion blender.
Slowly drizzle in the olive oil (while the blender is still running) until everything is combined. Adjust seasoning if required. Keep refrigerated while you prepare the rest of the salad components.
Using a double boiler, steam the beets until tender, then set aside to cool slightly.
Preheat oven to 350 degrees F.
On a small baking sheet, combine the walnuts with the salt, garlic powder, olive oil, maple syrup and optional cayenne. Bake in preheated oven until walnuts are lightly golden, about ten minutes, stirring twice. Allow to cool for at least five minutes.
Put the kale in a salad bowl, and massage with a tablespoon of the dressing, until the kale is bright green and more tender.
Add in the supremed orange, the beets, the walnuts and the avocado. You can either dress the salad with a few tablespoons of salad dressing, tossing everything to combine, or serve the dressing on the side. The dressing recipe makes more than you will need for this salad, but leftovers will keep in the fridge for up to a week.