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Beet Kale Sprout Salad with Mandarins

Beet Kale Sprout Salad with Mandarins is made with kale sprouts, which are a unique and beautiful vegetable. This dish is as delicious as it is pretty!
*Please note that the Pickled Beets should be made a couple of days ahead of time, and the Sweet Spiced Caramelized Pecans, about 20 minutes ahead.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: pretty salads, holiday salads
Servings: 4
Calories: 245kcal

Ingredients

Instructions

  • Preheat the oven to 425°F.
  • Trim any tough bottoms off the stems of the kale sprouts. Then slice any larger ones in half, lengthwise.
  • Place all of the kale sprouts on a baking sheet and toss them with the olive oil and a generous sprinkling of salt and pepper.
  • Roast them in the preheated 425°F oven until they are sizzling, about 4 minutes. Set them aside to cool to room temperature.
  • In a large mixing or serving bowl, gently combine the roasted kale sprouts with the pickled beets and oranges. Set aside.
  • In a small bowl, whisk the orange juice with the extra virgin olive oil and season to taste with salt and pepper.
  • Just before you're ready to serve, toss the salad with the dressing, blue cheese, and pecans.

Notes

Calorie count is only an estimate.

Nutrition

Calories: 245kcal | Protein: 6g