Winter Beet, Orange, Kale, Avocado and Walnut Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 2-3
For Dressing:
  • 2 tsp Dijon mustard
  • ⅓ cup apple cider vinegar
  • 1 garlic clove, peeled
  • ¼ cup maple syrup
  • ½ cup olive oil
  • ½ tsp fine sea salt
For Salad:
  • ½ cup walnuts
  • ⅛ tsp fine sea salt
  • ⅛ tsp garlic powder
  • 1 tsp olive oil
  • 1 tsp maple syrup
  • pinch of cayenne (optional)
  • ½ small bunch of kale, washed, stemmed and torn into bite-sized pieces (about 5 cups total)
  • 3 small beets (or 1 large), peeled and cut into bite-sized pieces
  • 1 Cara Cara orange, supremed
  • ½ avocado, pitted, peeled and sliced
For Dressing:
  1. Blend all ingredients except for the olive oil in an upright blender, or using a large jar and an immersion blender.
  2. Slowly drizzle in the olive oil (while the blender is still running) until everything is combined. Adjust seasoning if required. Keep refrigerated while you prepare the rest of the salad components.
For Salad:
  1. Using a double boiler, steam the beets until tender, then set aside to cool slightly.
  2. Preheat oven to 350 degrees F.
  3. On a small baking sheet, combine the walnuts with the salt, garlic powder, olive oil, maple syrup and optional cayenne. Bake in preheated oven until walnuts are lightly golden, about ten minutes, stirring twice. Allow to cool for at least five minutes.
  4. Put the kale in a salad bowl, and massage with a tablespoon of the dressing, until the kale is bright green and more tender.
  5. Add in the supremed orange, the beets, the walnuts and the avocado. You can either dress the salad with a few tablespoons of salad dressing, tossing everything to combine, or serve the dressing on the side. The dressing recipe makes more than you will need for this salad, but leftovers will keep in the fridge for up to a week.
Recipe by Tucking In at