Crispy Kale and Apple Salad with Roasted Beets and Almonds

Kale and Apple Salad with Roasted Beetroot

Category: Salads
Servings: 6

Ingredients:

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Instructions:

To prepare this vibrant Kale and Apple Salad, start by roughly chopping the almonds. Next, cut the bread into irregular cubes to create crunchy croutons.

1. Make the Croutons:
   Heat a generous drizzle of olive oil in a pan, and add the bread cubes. Toast the croutons over medium heat, stirring frequently, until they turn golden and crispy. Set aside to cool.

2. Prepare the Fresh Ingredients:

   • Slice the apples into wedges without peeling them. Then, cut each wedge into thin triangles, about 2-3mm thick.
   • Slice the kale and pak choi into irregular strips for added texture.
   • Peel the beetroots and cut them into bite-sized pieces.
   • Dice the Quartirolo Lombardo cheese into small cubes, ready for adding creaminess to the salad.

3. Prepare the Vinaigrette:
   In a tall, narrow jar or mixing container, combine the raspberry vinegar with the olive oil. Add the freshly squeezed orange juice and season with a pinch of salt and black pepper. Whisk well until the ingredients are thoroughly blended.

4. Assemble the Salad:
   In a large mixing bowl, combine the sliced beetroots, apples, kale, and pak choi. Add the toasted almonds and croutons, followed by the cubed cheese. Drizzle the freshly made vinaigrette over the top, tossing gently to combine all the ingredients.

5. Final Touches:
   Season the salad with fresh thyme, a little extra salt, and black pepper to taste. Give everything one last gentle toss to ensure the dressing is evenly distributed.

Serving Suggestions:

This Kale and Apple Salad is perfect as a refreshing side dish to any meal, whether it’s a light lunch or a robust dinner. It pairs beautifully with grilled meats, roasted vegetables, or a warm bowl of soup.

Enjoy the balance of fresh greens, crispy textures, and tangy vinaigrette—ideal for any occasion, from casual family meals to sophisticated dinner parties!

Nutritional Information (per serving):