Raw Kale Salad with Root Vegetables Recipe

Name: Raw Kale Salad with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12-oz. bunches kale, stems removed, leaves cut into thin strips or chiffonade; 2 Tbs. olive oil; 1 Tbs. apple cider vinegar; 1 1/2 tsp. salt, divided; 1 cup whole pecans; 1/4 cup pure maple syrup; 2 Tbs. canola oil; 1/4 tsp. cayenne pepper; 1 medium turnip, peeled and grated (1 cup); 1/2 medium rutabaga, peeled and grated (1 cup); 1 medium carrot, grated ( 1/2 cup); 2 green onions, cut thin on diagonal; 2 Tbs. lemon juice; 1 Tbs. grated lemon zest; 1 Tbs. olive oil; 1 Tbs. low-sodium soy sauce; 2 tsp. agave nectar

Servings: persons

2 12-oz. bunches kale, stems removed, leaves cut into thin strips or chiffonade
2 Tbs. olive oil
1 Tbs. apple cider vinegar
1 1/2 tsp. salt, divided
1 cup whole pecans
1/4 cup pure maple syrup
2 Tbs. canola oil
1/4 tsp. cayenne pepper
1 medium turnip, peeled and grated (1 cup)
1/2 medium rutabaga, peeled and grated (1 cup)
1 medium carrot, grated ( 1/2 cup)
2 green onions, cut thin on diagonal
2 Tbs. lemon juice
1 Tbs. grated lemon zest
1 Tbs. olive oil
1 Tbs. low-sodium soy sauce
2 tsp. agave nectar

1
To make Salad: Place kale in large bowl, and pour olive oil, vinegar, and 1 tsp.
2
salt over top.
3
Gently massage mixture into kale about 2 to 3 minutes by hand, or until kale starts to wilt.
4
Let rest 30 minutes.
5
Preheat oven to 375F.
6
Line baking sheet with parchment paper.
7
Toss together pecans, maple syrup, canola oil, remaining 1/2 tsp.
8
salt, and cayenne in medium bowl.
9
Spread nut mixture in single layer on prepared baking sheet; bake 8 to 10 minutes, or until pecans are brown and fragrant, stirring frequently.
10
Cool in pan.
11
To make Dressing: Whisk together lemon juice, lemon zest, oil, soy sauce, and agave nectar in bowl.
12
Season with salt and pepper, if desired.
13
Stir turnip, rutabaga, carrot, and green onions into kale mixture.
14
Toss with Dressing.
15
Garnish with pecans.

1425

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 12-oz. bunches kale, stems removed, leaves cut into thin strips or chiffonade, 2 Tbs. olive oil, 1 Tbs. apple cider vinegar, 1 1/2 tsp. salt, divided, and more.

Yes, Raw Kale Salad with Root Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Raw Kale Salad with Root Vegetables

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