Kale Salad with Carrot Ginger Dressing
Carrot Ginger Dressing
(Make the dressing ahead so it has time to chill in the fridge before adding to the salad.)
1/2 cup chopped roasted carrots, from 3/4 cup raw carrots
1/3 to 1/2 cup water
1/4 cup extra-virgin olive oil
2 tbsp rice vinegar
2 tsp minced ginger
1/4 tsp sea salt
1 package Pure Farmland Italian Dinner Links
1 batch Roasted Chickpeas
1 bunch curly kale, stems removed, leaves torn
1 teaspoon lemon juice
1/2 tsp extra-virgin olive oil
1 small carrot, grated
1 small red beet, grated*
1/2 watermelon radish, very thinly sliced
1 avocado, cubed
2 tbsp dried cranberries
1/4 cup pepitas, toasted
1 tsp sesame seeds
Sea salt & Freshly ground black pepper
Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
Prepare your Pure Farmland Mild Italian Dinner Links according to the packaging. Once fully cooked, cut into slices and place to the side.
Place the kale leaves into a large bowl and drizzle with the lemon juice, 1/2 tsp of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas, Mild Italian Dinner Link pieces, and sprinkle with the sesame seeds.
Season to taste and serve.
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