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Kale Feta Pecan and Roasted Beet Salad with a Maple Balsamic Dressing
Kale, Feta and Roasted Beet Salad. Made with kale, beets and pecans. Get ingredient amounts and step-by-step instructions.
15 mins4 servings
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Ingredients at original yield
- 6 small beets, roasted peeled and cubed
- ½ bunch tuscan kale
- ½ bunch black kale
- ½ cup maple glazed sweet and spicy pecans
- 1 whole avocado, cubed
- ½ cup crumbled feta cheese
- 1 squirt lime juice
- ½ teaspoon sea salt
How to make Kale Feta Pecan and Roasted Beet Salad with a Maple Balsamic Dressing
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Step 1: remove kale from thick stocks and clean.
- 02
Step 2: Place cleaned leaves in a large bowl. Add the 1/2 teaspoon of salt and massage thoroughly to improve texture and flavour. Save stalks for later – they can be great pickled or used in a juice or smoothie.
- 03
Step 3: Add the cubed beets, avocado and crumbled feta to the salad.
- 04
Step 4: Sprinkle the pecans over the top of the salad. Pour the maple balsamic dressing over top the salad and toss thoroughly. Serve!
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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