5purple kale leavesuse curly kale if you can't find purple kale
2Tbsppomegranate seed
Instructions
Make the beet chips
Mix all the ingredients for the beet chips and air fry them for 22 minutes at 300F
Make the salad dressing
Mix the ingredients for the salad and set aside.
Make the warm kale salad
Remove the tough stems from the purple kale. Set the stems to be composted later
Put the kale leaves on top of each other and roll them into a cigar shape
Chop them into strips (chiffonade) and set aside
Heat a stainless steel pan for 15 seconds, then add the sliced almonds
Roast the almonds for 30 seconds and transfer them to a bowl, set aside
Set the same stainless steel pan on medium heat and then add the coconut oil
Add the garlic and roast for 1 minute
Add the chopped bell peppers and cook for 5 minutes or until softened
Set the heat to low and add the kale
Cook for no more than 2 minutes or until the kale has reduced to about 3/4 of its size.
Add about 1/2 of the tahini dressing you made above and save the rest of the dressing for future recipes.
Mix well and transfer to a serving bowl
Add the beet chips when they are done
Top with pomegranate seeds and the roasted almonds before serving.
Give it a quick mix and then serve
Video
Notes
**** CALORIES INFORMATION IS APPROXIMATE. CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.TIPS
I usually find purple kale at Whole Foods and health food stores. If you can't find purple kale, use regular curly kale.
This salad's star is not just purple kale. The roasted beets add so much flavor and color to this recipe. Do not omit this ingredient.
The total cook time of this recipe is 22 minutes which is how long the beet chips take to make. While the beet chips are in the air fryer, prepare the rest of the salad. You will have the kale salad prepared minutes before the beets are done.
Use ripe pomegranate seeds because they add a natural sweetness to the salad.
You can make this vegetarian keto by adding feta cheese. If you want to keep it vegan, use my vegan feta recipe.
If you are not a fan of warming up your kale, you can always massage it. I massaged kale for this curried lentil dish.
I used only bell peppers in this salad. You can always add carrots, zucchini and vegetables that are in season.
If you want to use this salad in meal prep, make the salad as listed below. But, don't add the dressing until you are ready to eat it.
Roasted almonds add a crunch to this salad. You can sub it with toasted pecans or walnuts.
In the salad dressing, I use spicy brown mustard. Be sure to look at the ingredients of your mustard. Some spicy brown mustards are not keto/vegan friendly. I used Gulden's Spicy Brown Mustard which is keto/vegan and they use organic ingredients.
Use a tahini that doesn't have any sugars or artificial ingredients. Better yet, make your own tahini at home.
Nutrition
Calories: 300kcal
Keyword keto vegan recipes, simple kale salad, warm kale salad