Kale Salad with Carrot Ginger Dressing



Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Carrot Ginger Dressing (See note)

  • 1⁄2 cup chopped roasted carrots (from 3/4 cup raw carrots)
  • 1/2 cup filtered water
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced ginger
  • 1⁄4 teaspoon sea salt


  • 1 batch Roasted Chickpeas (see below)
  • 1 bunch curly kale, stems removed, leaves torn
  • 2 teaspoons lemon juice
  • 1 small carrot, grated
  • 1 small red beet, grated
  • 1⁄2 watermelon radish, very thinly sliced
  • 1 avocado, cubed
  • 2 tablespoons dried cranberries
  • 1⁄4 cup pepitas, toasted
  • 1 teaspoon sesame seeds
  • Sea salt & freshly ground black pepper (optional)


Carrot Ginger Dressing

Add all ingredients to a blender and process until smooth and put in the fridge until ready to use.

Note: Make the dressing ahead so it has time to chill in the fridge before adding to the salad.


  1. Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spray the chickpeas very briefly with olive oil and sprinkle with a little salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
  2. Place the kale leaves into a large bowl and drizzle with the lemon juice, Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
  3. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.


This happy, feel-good kale salad recipe is packed with colorful vegetables, crispy chickpeas, avocado, cranberries, and pepitas. Great for lunch!

Recipe from Love and Lemons (modified)

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