Kale, Beet, & Candied Walnut Salad

by Wendy Polisi
Kale, Beet, & Candied Walnut Salad

Ingredients

·3 medium beets, trimmed
·5 cups chopped kale
·1/2 cup dried cranberries
·1/2 cup candied walnuts
·1-2 ounces goat cheese (optional)
For the Dressing:
·2 teaspoons chia seeds
·1/4 cup filtered water
·1/2 cup balsamic vinegar
·1 tablespoon Dijon mustard
·2 tablespoons agave nectar or
pure maple syrup
·4 cloves garlic, minced
·1/2 teaspoon sea salt
·1/4 cup extra virgin olive oil

Directions

Preheat oven to 375°. Place beets in a large baking dish and cover with foil. Bake for 1 and 1/2 hours, or until tender. Allow to cool, then peel and julienne. For the dressing, stir together the chia seeds and water and set aside for 10 minutes to thicken. Then, place chia gel in a blender and add vinegar, mustard, coconut nectar, garlic and sea salt. Slowly add in the vinegar and continue to blend until emulsified. Place kale in a large bowl and coat with a teaspoon of olive oil and a sprinkle of salt. Add beets and cranberries, then toss with desired amount of dressing. Top with candied walnuts and goat cheese (optional). Serve and enjoy!

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