Chopped Kale Salad with Apple and Roasted Beets

By Shannon Sarna


3 cups chopped fresh kale

2 medium beets

1/2 apple, diced

1/4 cup chopped candied walnuts

1/4 cup dried cherries or cranberries

Olive oil

Balsamic vinegar

Salt and pepper


Preheat the oven to 400 degrees. Wash and dry the beets. Place in tin foil and roast in oven for 45-60 minutes, or until soft. Allow to cool. Remove the outer peel of beets using hands or a vegetable peeler.

Cut beets into bite-sized pieces.

Place chopped kale in a large salad bowl. Add beets, apple, candied walnuts and dried cherries or cranberries. Drizzle with olive oil and balsamic vinegar or salad dressing of your choosing. Sprinkle with salt and pepper to taste.

Yield: 4 servings.