I love a fresh salad where the flavors are just exploding on my tastebuds. It is the perfect time of year to get creative and have fun with all the refreshing garden goods or organic grocery produce!
I have been making this salad for the last couple months and every time I make it, we enjoy it even more. I think part of finding really great recipes is feeling good about what you are putting in them. Salads not only do a really good job of nourishing our bodies, they also keep our energy high.
I don’t know about you, but I can’t afford to feel sluggish. It is finally spring, and I want to be out and about so give me ALL the plants to raise my vibration and keep me feeling good.
Fun Fact… I HATED beets as a kid.
Growing up my Gramma pickled beets, and I didn’t enjoy them this way. So as an adult I didn’t think I liked beets at all. Until I started juicing them with carrots and apple and ginger (see my juicing recipe here). Beets are so good for our kidneys and liver.
I realized the health benefits they had and that deepened my love and appreciation for beets!
Then I started roasting them! Now if I just roasted them and had them plain, they wouldn’t be my favorite. But I am telling you, on this salad with this dressing, you will love the flavors!
I think salad dressings are so hard for people, as it always seems like the main question. “What dressing should I use or buy?” To this day, I haven’t found a dressing that I can buy that is not made with canola oil and other chemicals, that actually tastes good.
There is nothing like a FRESH made dressing where you can really gain that burst of refreshing flavor you are going for!
If you are growing garlic or herbs this summer, you can play around with it so much! I think this salad dressing is my all time favorite! The garlic, red pepper, and lemon juice just make this one pop!
A couple tips for this salad. The thinner you slice your Brussels, the more flavor you will have as the dressing can cover MORE. Also, same with the kale, thinly slice it. As far as the cheese goes, goat cheese would be an amazing option too if you like it. I tend to use feta more often, but goat would be great too! Feel free to make this dressing and double the recipe so you have extra for salads in the days to come! Make this one and go sit in the sunshine. It just hits different! Bon’ Appetit!
INGREDIENTS
1 Beet
1 can of chickpeas
2 T. olive oil
1 T paprika
1 T garlic power
1 head kale
½ pound brussel sprouts
Dressing:
2 cloves of fresh garlic
1T honey
Juice of 1 lemon
1T dijon mustard
Pinch of sea salt
Pinch of red pepper flakes (more like 2 pinches lol)
2T olive oil
½ cup pumpkin seeds
1 pomegranate OR ¼ cup dried cherries works
¼ cup feta or 4 oz of soft goat cheese.
INSTRUCTIONS:
-Preheat oven to 400 degrees.
-Line 9×13 baking dish with parchment paper.
-Cube your beets into 1cm pieces.
-Add to baking tray with drained and rinsed chickpeas.
-Season generously with olive oil, paprika, and garlic powder. Bake for 30 minutes.
-Finely chop the kale and Brussels and add to big salad bowl.
-For the dressing, finely mince the garlic and add to a small mason jar with the sea salt, mustard, red pepper flakes, honey, vinegar and olive oil. Add lid and shake well. The dressing will be somewhat creamy. Add pomegranates, pumpkin seeds, cheese, chickpeas and beets!
DID YOU MAKE THIS SALAD? TAG ME + YOUR SALAD PHOTO ON INSTAGRAM!
