Description
A vibrant and nourishing warm salad that transforms sturdy kale into a tender, savory delight. Featuring earth-toned beet chips, crunchy toasted almonds, and the bright, jewel-like pop of fresh pomegranate seeds, this dish is finished with a creamy, garlicky tahini dressing. It is a sophisticated, Mediterranean-inspired meal that is perfect for a quick yet satisfying lunch or a show-stopping healthy dinner.
Ingredients
2 medium beets, sliced into thin chips
1.5 Tbsp butter or vegan butter
0.5 tsp pink salt
2 tsp dried dill
1 bunch curly kale, stems removed and chopped
0.5 cup pomegranate seeds
0.25 cup toasted almond slivers
3 Tbsp tahini
1 Tbsp lemon juice
1 clove garlic, minced
1 Tbsp warm water (to thin dressing)
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss sliced beets with butter, salt, and dried dill, then roast on a baking sheet for 20-25 minutes until crisp.
While beets roast, whisk together tahini, lemon juice, minced garlic, and water to create the dressing.
Heat a large skillet over medium heat and add the chopped kale, sautéing briefly for 2-3 minutes until just wilted but still vibrant.
Transfer wilted kale to a bowl and toss with the prepared tahini dressing.
Top the warm salad with roasted beet chips, fresh pomegranate seeds, and toasted almonds.
Serve immediately while warm.
Notes
Ensure you remove all thick stems from the kale to avoid a tough texture. If you prefer a thinner dressing, add more warm water one teaspoon at a time. The beet chips can be made ahead of time and stored in an airtight container for up to two days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg