Pickled Beet and Orange Kale Salad

This recipe was created by Thyme and Love for The Paisley Farm Recipe Challenge.

Category Side dish
Cuisine American
Prep 5 mins
Cook 10 mins
Ready-in 15 mins
Yields 2-3 servings


For the dressing:
3 Tablespoons Olive Oil
½ Small Yellow Onion, minced
2 Garlic Cloves, minced
½ Tsp Salt
½ Tablespoon Maple Syrup
2 Tablespoons Balsamic Vinegar
For the salad:
1 Large Bunch of Kale, chopped
¾-1 Cup Paisley Farm Sweet Pickled Beets, roughly chopped
1 Blood Orange, segmented
¼ Cup Pecans, chopped


For the dressing:
  1. Heat the oil in a medium saute pan over medium heat. Add in the onion and saute for about 5 minutes. Add in the garlic, salt and maple syrup and cook for an additional 2 minutes.
  2. Transfer the olive oil and onion mixture to a blender. Add the balsamic vinegar. Blend until smooth.
  3. Taste and adjust seasonings if needed.
For the salad;
  1. Add the chopped kale to a large salad or mixing bowl.
  2. Pour the dressing over the kale, and message the kale until it softens and turn a deep green color.
  3. Add the chopped beets, orange, and pecans. Toss the salad.
  4. Serve immediately.

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