This salad is perfect to enjoy during the cooler months. The kale and beets provide a robust array of vitamins, minerals and anti-oxidants. For a complete meal, add in some lean protein such as pre-cooked chicken, turkey, chickpeas or lentils. Try using different nuts, seeds or cheese for more variety! 

Ingredients 

• 4 Large beets, peeled and cut into 1-inch chunks 

• 6 c. Kale, washed and chopped

• 1-2 each Pear(s) or green apple(s), thinly sliced

• 100 g Low salt feta cheese

• ½ c. Walnut pieces

• 1-2 Tbsp. Maple syrup (optional)

• 1 Tbsp. Extra virgin olive oil

Dressing:

• ¼ c. Extra virgin olive oil

• ¼ c. Balsamic vinegar (white or dark)

Directions

1. Toss beets in 1 Tbsp. olive oil, season with salt and pepper and arrange in a single layer on a baking sheet.

2. Roast beets in a 350°F oven for about 35-40 minutes until tender and easily pierced with a fork. 

3. In a small skillet, toast walnuts over low-heat, for about 5 minutes until lightly toasted. 

4. If desired, add 1-2 Tbsp maple syrup for “candied” walnuts, stirring constantly. Let cool.

5. In a large bowl, combine kale, pear, feta cheese, walnuts and cooked beets. 

6. Toss with olive oil and balsamic vinegar.

7. Enjoy warm!

8. Store extras in the fridge for up to 3 days.