Kale and Roasted Carrot Salad with Apples and Cranberries
This Roasted Carrot Salad has wonderful flavors that come together with crisp apples and savory pistachios making the most amazing salad! Easy enough for a weeknight dinner, and beautiful enough to serve for a holiday dinner.
Equipment
- Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
- Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.
- Santoku Knife This 7" santoku knife comes with a bonus 5" knife. Sold through Macy's and at an AMAZING price I've never seen anywhere!
Ingredients
- 2 lbs. carrots peeled, sliced thinly on the diagonal
- 2 Tablespoons olive oil
- 5 cups kale rinsed, torn, stems removed
- 1 apple sliced thinly
- ¼ cup dried cranberries
- ¼ cup pickled red onion jarred
- 1/4 cup pistachios shelled and roughly chopped
- 2 Tablespoons feta crumbles
Honey Dijon Dressing:
- 1/4 cup apple cider vinegar
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 2 Tablespoons Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon garlic salt
- ¼ teaspoon pepper
Instructions
For Roasting the Carrots:
- Preheat oven to 400 degrees. On a sheet pan, place the sliced carrots and drizzle with olive oil and toss together. Evenly disperse the carrots on the pan so they are in a single layer. Roast carrots for 20 minutes at 400 degrees. Stir carrots half way through (at 10 minute mark) to ensure they are roasting evenly. Once roasted, let carrots cool to room temperature.
For the Salad:
- In a large bowl or platter, add the kale and toss together with the cooled, roasted carrots, sliced apples, onion, cranberries, pistachios and feta. Chill until ready to serve.
For the Honey Dijon Dressing:
- Just before serving, mix together the dressing. In a small bowl whisk together the vinegar, olive oil, honey, mustard, garlic, and spices. Feel free to dress the entire salad before serving, or serve the dressing on the side. Enjoy right away.
Notes
Substitutions: Instead of Kale, feel free to choose any leafy greens you prefer. Spring mix, spinach, arugula, butter leaf lettuce, red leaf lettuce, Boston or Bib would all be great choices for this salad.
Making Ahead: Are you making this salad in advance of a holiday dinner or party? Assemble all the ingredients in advance, keeping the pistachios separate. (They will get soggy if added to the salad.) Mix the dressing and store it separately. Dress the salad just before serving.
Nutrition
Serving: 1gCalories: 255kcalCarbohydrates: 32gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 332mgPotassium: 667mgFiber: 7gSugar: 21gVitamin A: 27073IUVitamin C: 28mgCalcium: 136mgIron: 1mg
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