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Loaded Kale Salad with a Honey Tangerine Vinaigrette

Taralynn McNitt
A delicious salad to eat all week long.
Print Recipe
Course dinner, Main Course, Side Dish
Cuisine American

Ingredients
  

  • 1 lb fresh kale
  • 1/2 cup crumbled goat cheese
  • 1/2 cup white northern beans
  • 1/2 cup dried cranberries
  • 3 cups roasted sweet potatoes cooked in olive oil, sea salt, and pepper
  • 3 cups roasted Brussels sprouts cooked in olive oil, sea salt, and pepper
  • 6 large hard-boiled eggs
  • 14.5 ounces extra-firm tofu diced and air fried
  • 1 cup chopped walnuts
  • 1 tbsp cinnamon
  • 3 tbsp maple syrup
  • 1/4 tsp sea salt
  • 1 tbsp coconut oil
Honey Tangerine Vinaigrette
  • 1 medium tangerine
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup honey
  • 1/2 tsp onion salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder

Instructions
 

Loaded Kale Salad

  • In a pan on high heat, add the walnuts and coconut oil. When the walnuts start to brown, add in the cinnamon, sea salt, and maple syrup. Continue to stir until they're fully coated. Turn off the heat and let them cool.
  • In a large bowl, add in the kale, sweet potatoes, Brussels sprouts, cranberries, northern beans, hard-boiled eggs, goat cheese, walnuts, and tofu.
    I cooked the sweet potatoes and brussels sprouts in the oven at 375-degrees for 25-minutes with olive oil, sea salt, and black pepper. The tofu was drained, diced, and cooked in the air-fryer at 400-degrees for 15-minutes.
  • Toss the salad with a little bit of olive oil, sea salt, and pepper.

Honey Tangerine Vinaigrette

  • Squeeze the juice from the tangerine and add it to a mixing bowl. Mix in the olive oil, red wine vinegar, and honey.
    Mix in the spices and give the dressing a quick taste-test to see if it needs any more salt, pepper, garlic, or onion! It may even need more honey depending on how ripe your tangerine is.
  • Pour over your bowl of salad with avocado and extra goat cheese crumbles
  • If you are going to store the dressing in the refrigerator, you will need to microwave it for about 15-seconds before serving. The honey will clump in the fridge once it separates from the olive oil.
Keyword meal prep, salad, gluten-free, kale salad, vegetarian,