Kale Pear Beetroot Salad

Kale salad is a super fresh alternative to traditional cooked hearty kale. Here, we garnish it with fresh pear slices, crunchy pistachios, and a fruity dressing.

Recipe for Kale Pear Beetroot Salad with Pistachio Vinaigrette

Ingredients:

Salad

• 200g kale
• 200g lamb's lettuce
• 1 large pear
• 150g Brussels sprouts
• 200g beetroot

Vinaigrette

• 60g roasted, salted pistachios + 20g for topping
• 8 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 lemon
• 1 orange
• 2 tsp honey
• Sea salt & freshly ground black pepper

Preparation:

1. For the salad, thoroughly wash the kale and lamb's lettuce, remove the large central ribs from the kale leaves, and tear them into bite-sized pieces.
2. Cook the beetroot and cut it into strips. Cook the Brussels sprouts until al dente and halve them. Wash the pear, remove the core, and cut into slices.
3. For the dressing, mix the juice of one lemon and one orange with the remaining ingredients and season with salt & pepper to taste.
4. Arrange kale, lamb's lettuce, pear, Brussels sprouts, and beetroot on plates. Drizzle the dressing over the salad and top with pistachios. Best served with fresh oven-baked bread or roasted pumpkin.

The GreatVita team wishes you a lot of fun trying it out.