How was your Thanksgiving? I hope it was full of tasty food, time with loved ones, and lots of relaxing. I made a ton of food for Thanksgiving, and we are still enjoying leftovers. During the time of year between Thanksgiving and Christmas, I’m looking for easy meals that are on the healthier side. Things like veggie-packed soups and hearty salads are right up my alley, and that means this detox kale salad is going to be on repeat.
This salad is full of hearty and healthy ingredients: kale, beets, carrots, avocado, and purple cabbage. Add a tasty vinaigrette made with fresh garlic and ginger, some crispy chickpeas, and top the whole thing with a little crumbled goat cheese and you have the perfect salad. As a bonus, it’s completely vegetarian, and you can even leave the cheese off substitute extra avocado to keep it vegan. I love everything about this salad!
If you think that you don’t like kale salads, this is the one to change your mind. The key with kale salads is that you need to take about half of the dressing and use your hands to massage it into the kale. Then drizzle the rest of the dressing on top once it’s all assembled. The second thing that I like to do with salads like this detox kale salad is to cut everything up into really small pieces, especially the kale. That makes sure you get some deliciousness in every bite and don’t have any huge pieces of kale in the salad. I read once that that’s why restaurant salads are so good: they cut everything up into really small pieces and then toss the salad in a larger-than-necessary bowl to ensure everything is coated. Those are pretty spot-on tips if you ask me!
I recommend you make a double batch of these crispy chickpeas because they are so addicting and delicious. Really, you can’t go wrong with this detox kale salad.
- 1 can chickpeas, drained, rinsed, and patted dry
- 2 tbsp. olive oil
- 2 tsp. garlic salt
- ½ tsp. freshly ground black pepper
- ½ tsp. smoked paprika
- ⅓ cup olive oil
- ⅓ cup apple cider vinegar
- 2 inch piece fresh ginger, grated
- 3 cloves garlic, minced
- 1 tsp. salt
- 1 tbsp. honey
- ½ tsp. freshly ground black pepper
- 1 bunch kale, stems removed, cut into small pieces
- 2 large carrots, peeled and julienned
- 1 cup shredded purple cabbage
- 8 oz. cooked beets, cut into quarters*
- 1 ripe avocado, cubed
- 2 oz. goat cheese
- Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil. Spread the chickpeas on the prepared baking sheet. drizzle with 2 tbsp. olive oil, then sprinkle with garlic salt, pepper, and smoked paprika. Toss with your hands to combine.
- Bake for 15-20 minutes until crispy. Remove to cool.
- Meanwhile, make the dressing. To a food processor, add ⅓ cup olive oil, apple cider vinegar, ginger, garlic, salt, honey, and pepper. Blend to combine.
- Place kale in a large bowl and drizzle with half the dressing. Use your hands to massage the dressing into the kale, ensuring it's evenly coated. To the bowl, add the carrots, cabbage, beets, and avocado. Drizzle with the remaining dressing and toss to combine. Serve topped with crumbled goat cheese.
- Enjoy!
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I’m so glad you enjoy it! Thanks for sharing!