Winter Vegetable Salad with Orange Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A kale salad with roasted beets, carrots, walnuts, and goat cheese tossed in orange-ginger vinaigrette. Earthy, nutty, and bright. A seasonal winter salad substantial enough for a meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 bunches of kale (removed from stem and chopped)
- 3 beets (peeled and diced)
- 3 large carrots (peeled and diced)
- 2 tablespoons extra virgin olive oil
- salt & pepper
- 2 tablespoons honey
- 1/4 teaspoon ground ginger
- 4 ounces goat cheese
- 1/2 cup pecans or walnuts (finely chopped)
- Orange Vinaigrette
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar (I used Trader Joes white balsamic)
- 1 garlic clove (minced)
- juice and zest of one large orange or two small
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 895mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1330mg
- Calcium
- 592mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 895MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.