Kale salad with agave lime dressing
This salad is a study in contrasts: brightly flavored Cara Cara oranges, bitter kale, velvety avocado, sweet beets, crunchy candied walnuts and creamy goat cheese—deliciously united by a Baja-inspired dressing.
, San Diego
To print this recipe, choose a print size:
Agave lime dressing
Juice of 1 lime
1/2 cup extra virgin olive oil
1 tbsp. apple cider vinegar
1 tbsp. water
1/2 tbsp. agave syrup
1/2 tbsp. Dijon mustard
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 medium red beet
1 medium yellow beet
4 cups baby kale
1 Cara Cara orange, peeled and cut into a medium dice
2 avocados, peeled, pitted and cut into 1/4-inch dice
16 candied walnuts
1/4 cup crumbled goat cheese
For dressing: Blend ingredients together in a blender until thick and creamy.
For salad: Preheat oven to 325 degrees. Remove tops from beets; trim and wash thoroughly. Place a layer of kosher salt in the bottom of a roasting pan and place beets on top of salt. Cover pan and roast for 45 minutes, until a knife easily penetrates a beet. Remove from oven and let cool to room temperature. Remove skins from beets and dice. Place beets and remaining ingredients in a large salad bowl with dressing and toss gently.