Jun 13, 2022 Kale Salad with Carrot-Ginger Dressing

kale and roasted chickpea salad

This month’s superfood, kale is somewhat of a celebrity among its other counterparts in the cruciferous vegetable family (which includes broccoli, cauliflower, cabbage, and brussels sprouts). Its newfound popularity is not without cause. Kale is packed with nutrients, being an excellent source for vitamins K, C, and A as well as other nutrients like manganese, iron, copper and even omega-3 fatty acids. Unlike other veggies, kale retains all its nutritional benefits even after cooking, making it incredibly versatile in food preparations. Enjoy this salad, which features kale, reprising its leading role as a salad green along with a supporting cast of veggies and guest starring a creamy carrot-ginger dressing.


  • 1 ½ cup roasted chickpeas
  • 5 cups kale, stems removed
  • 1 small beet, grated
  • 1 medium carrot, grated
  • 1 tsp lemon juice
  • ½ tsp olive oil
  • ½ red radish, thinly sliced
  • 1 avocado, diced
  • 2 tbsp dried cranberry
  • 1 tsp sesame seeds (garnish)
  • 1 pinch of sea salt and ground pepper (to taste)


  • 1 cup chopped roasted carrots
  • 1/3 cup water
  • ¼ cup extra virgin olive oil
  • 2 tbsp rice vinegar
  • 2 tsp minced ginger
  • ¼ tsp sea salt


  1. Preheat oven to 400 F and line a large baking sheet with parchment paper. Toss chickpeas with olive oil, salt and pepper and place on one side of the baking sheet and add chopped carrots to the other side. Roast for 25-30 minutes or until chickpeas are browned and crisp and carrots are tender. Set chickpeas aside.
  2. Transfer carrots to a blender along with other dressing ingredients. Blend until smooth, then set aside in refrigerator until ready to serve.
  3. Place kale into a large mixing bowl and hand toss with lemon juice and olive oil. Then add carrot, beet, half of the diced avocado and dried cranberries and toss again with salt and pepper.
  4. Drizzle generous amount of prepared dressing and top with remaining avocado and sesame seeds.

Serving Information

4 servings

Nutrition Information

  • 376 calories
  • 23.5 g total fat
  • 39.4 g carbs
  • 10.5 g fiber
  • 7.5 g protein
  • 341 mg sodium