Casa dos Osos


Search for Recipes


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kale Salad with Carrot Ginger Dressing

  • Author: Michelle Burns
  • Total Time: 35 minutes
  • Yield: 4 servings 1x




  • 3/4 cup roasted carrots
  • 1/3-1/2 cup water
  • 1/4 cup extra-virgin olive oil
  • 2 tbs rice vinegar
  • 1 Tbs ginger, minced
  • 1/2 tsp sea salt


  • 1 bunch curly leaf kale, stems removed, leaves torn
  • 1 tsp lemon juice
  • 1/2 tsp extra-virgin olive oil
  • 1 medium carrot, grated
  • 1 small red beet, grated
  • 1/2 watermelon radish or 3 medium red radishes, very thinly sliced
  • 2 tbs dried cranberries
  • 1/4 cup pepitas, toasted
  • 1 tsp sesame seeds GARNISH
  • salt and black pepper to taste
  • 1/4 cup roasted chickpeas GARNISH (see link below to recipe)



  • Place carrots on a baking tray lined with parchment paper or Silpat
  • Lightly coat with olive oil, salt & pepper
  • Roast at 375º for 15-20 minutes, until soft and slightly browning at the edges
  • Place carrots, olive oil, vinegar, ginger, salt, and water into a blender or food processor.
  • Blend until smooth and creamy.
  • Set aside


  • Place the kale leaves into a large bowl.
  • Drizzle with lemon juice, olive oil, and a few pinches of salt.
  • Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
  • Add the carrot, beet, radish, cranberries, a few pinches of salt, and black pepper, and toss.
  • Drizzle generously with the carrot-ginger dressing.
  • When serving, top with pepitas, sesame seeds, and roasted chickpeas.



Linkto:  Roasted Chickpeas

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design