Warm Kale Detox Salad with Ruby Red Pomegranate and Beets
Not quite in the mood for a cold salad? This warm kale salad is perfect for a day where you are in between wanting a salad and a warm meal. The leaf type used in this recipe is the Cavolo Nero or Dinosaur Kale which is rich in vitamins K, A, and C, along with other vital nutrients that are detoxifying, anti-inflammatory, and supportive to heart health. By slightly cooking the kale, the leaves are less fibrous and more comfortable to digest. With their sweet and earthy flavor, beets make an excellent addition. They provide dense nutrients like folate, manganese, potassium, and fiber. To cut down the cook-time when preparing beets, cut into smaller cubes before you roast them.
4 Cups Kale
2 Large shallots, or 3 small
2 Tbs. Apple cider vinegar
¼ cup broth or water
2 tb olive oil(for roasting beets)
2 tb Olive oil(for cooking Kale)
2 cloves garlic- minced
3-4 red beets cut in ½inch pieces
(save beet greens to saute later!)
¼ cup pecans
1/4 of an Avocado, Sliced
½ cup Pomegranate seeds
Roast beets at 400° for 20 minutes.
While beets roast, slice shallots, mince garlic, and chop Kale. In a pan or skillet, heat oil add shallots and onions saute for 1 minute. Add Chopped Kale and apple cider vinegar and broth, saute until vinegar cooks off(4 minutes).
In a serving bowl, add sauteed kale topped with roasted beets, pecans, pomegranate, avocado, and cashew cream.
Ingredients + Prep:
Can be made ahead of time
2 Cups raw cashew
8 Cups boiling water
⅓ cup cold water
Chives 1 tsp
1 tsp thyme
Bring water to a boil and pour over 2 cups of raw cashews. Cover with a towel and let stand for 6 hours, or until cool. Drain and gradually blend with ⅓ cup of cold water in a blender until the texture of sour cream. Mix in herbs and store in the fridge.
It is best to cut thick stems off of the kale to give the salad a smoother texture. On larger Kale leafs the stems will not cook evenly and will be difficult or unpleasant to chew on as they are very fibrous. To easily cut the stem out of the leaf, fold the leaf in half exposing the stem on the outer side. Run the knife down the side of the stem and leaf, from the thinner part of the stem atop down to the thick bottom.