Crispy Kale & Rainbow Veggie Salad

While traveling in the Laurentian mountains with my husband earlier this summer we stumbled upon a beautiful Nordic Spa. It had natural, spring fed cold pools, eucalyptus saunas and a meditation forest with hammocks for lounging. After spending a glorious, relaxing afternoon we perused the cafe in the reception building to grab a snack. I was half expecting a soggy sandwich wrapped in plastic, but instead we found a fabulous wine list and a few amazing salads.

Crispy Kale & Rainbow Veggie Salad

This is my interpretation of La Source's Vitality Salad, one of the best meals I have ever had...and I am now addicted to using kale chips as a salad topper.
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Course: Main Dish, Side Dish
Cuisine: General
Servings: 1 servings

Ingredients

  • 2 large leaves kale
  • olive oil spray
  • black pepper and rock salt
  • 1 cup spinach
  • 1 cup green cabbage
  • 1/2 zucchini
  • 1/2 carrot
  • 1 beet
  • 2 tbsp goat cheese
  • 2 tbsp toasted pumpkin seeds

Dressing:

  • 2 tbsp olive oil
  • 1/2 juice from fresh lemon
  • 1 tsp fresh dill chopped
  • 1 drizzle balsamic reduction

Instructions

  • Preheat oven to 350F
  • Spray both large kale leaves lightly with olive oil. I use an olive oil spritzer to get the perfect amount of oil on my kale leaves, this is great for salads too.
  • Top kale with salt and pepper and toast in oven for 8-12 minutes. You'll have to watch as you don't want your kale to be soggy or burnt.
  • Get to work chopping your spinach and cabbage. Place each chopped pile onto a plate. Grate the beet and carrot and put the grated carrot in a pile on your plate. Use a veggie spiralizer (I purchased my Paderno 3 Blade Spiralizer from Amazon and it is awesome!) to create zucchini noodles, and place onto plate. You will now have four mini piles of veggies including spinach, green cabbage, grated carrot and spiralled zucchini.
  • Pour your dressing onto the four veggie piles.
  • Place both kale leaves on top of your veggie piles, and top with goat cheese, grated beet and toasted pumpkin seeds.

Notes

Now before I let you go, you'll likely notice that this recipe doesn't contain a lean source of complete protein. As this is one of my simple nutritional checkpoints, I often add some rotisserie chicken as a side to this salad. This salad takes a bit more time than I usually spend on a one bowl meal, but it is worth it!
Here are the links to the Olive Oil Spritzer and the Paderno 3 Blade Spiralizer from Amazon.com.
Tried this recipe?Let us know how it was!

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