Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Kale, Beet and Carrot Salad with Warm Ginger-Curry Vinaigrette
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- Level: Easy
- Total: 1 hr 20 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 179
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 339 mg
This vibrant kale salad gets its bold personality from an unexpected warm ginger‑curry vinaigrette that’s both sweet and savory. Heating the dressing blooms the spices and gently wilts the kale, softening its texture while keeping the greens bright and fresh. Roasted golden beets and carrots add earthy sweetness and rich color, while dried apricots and toasted coconut bring sweetness and a touch of crunch. The result is a farmers’-market–inspired salad that feels original and satisfying.
- Level: Easy
- Total: 1 hr 20 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 179
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 339 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet and bake until golden around the edges, about 3 minutes. Remove to a bowl and let cool, reserving the baking sheet. Put the beets on a piece of foil and drizzle lightly with olive oil. Season with salt and pepper. Wrap the beets tightly in the foil and place on the baking sheet, leaving room for the carrots. Roast 20 minutes.
- Meanwhile, cut the carrots once on a diagonal, rotate 90 degrees, then make another diagonal cut to make 1/2-inch chunks; repeat. Toss the carrots in a medium bowl with 1 tablespoon olive oil and season with salt and a few grinds of pepper. Add the carrots to the baking sheet with the beets and continue to roast until the beets and carrots are tender, 20 to 25 minutes more. Let the beets cool slightly, then peel and cut into 1/2-inch chunks. Transfer the roasted vegetables to a serving bowl along with the kale.
- Make the vinaigrette: Heat the remaining 1/3 cup olive oil in a small skillet over medium-low heat. Once the oil is hot, add the ginger and curry powder and cook until sizzling, about 30 seconds. Whisk in the rice vinegar, 1/2 teaspoon salt and a few grinds of pepper. Add the dried apricots and heat through, about 30 seconds. Pour the warm vinaigrette over the salad and toss. Sprinkle with most of the toasted coconut, toss again and season with salt and pepper. Top with the remaining coconut.
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