Pickled Beet and Orange Kale Salad

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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