Hot and Cold Power Salad
 
Prep time
Cook time
Total time
 
If you don't have a spiralizer, just shred the carrots and beets using a box grater! That's how I used to make this salad for the last few years before I had a spiralizer. If you are spiralizing, just make sure you get the widest carrot you can find. Thin, "skinny" carrots won't give you long ribbons, only little "half moon" pieces. The candied nuts on this salad are slightly different than my usual recipe. I add one tablespoon of oil to them to make more of a "sauce" or "dressing" to go over the raw carrots and beets which are otherwise undressed in this dish.
Author:
Serves: 2
Ingredients
Kale
  • 1 tablespoon olive oil
  • 2 small bunches dino kale, ribs removed and leaves sliced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons low-sodium soy sauce
Salad
  • 2 carrots, peeled and spiralized (or shredded)
  • 1 beet, peeled and spiralized (or shredded)
  • ½ cup halved grape tomatoes
  • 2 oz goat cheese, crumbled
Quick Honey-Candied Walnuts
  • ½ cup raw walnuts, roughly chopped
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • ¼ teaspoon cayenne pepper (more or less depending on your spice preference)
  • ¼ teaspoon salt
Instructions
  1. For the kale, heat a large skillet over medium heat. Add the olive oil then kale. Sauté for about five minutes until wilted. Add apple cider vinegar and soy sauce. Cook another minute. Turn the heat off.
  2. Divide the kale among two plates. Top each with carrots, beets, tomatoes and goat cheese. Set aside.
  3. Add walnuts to a small skillet over medium, medium-low heat. Stir occasionally until toasted about five minutes. Add the honey, olive oil, cayenne and salt. Stir to combine until the honey is completely melted. Pour the hot nuts and warm "dressing" mixture over the beets and carrots then serve!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/hot-and-cold-power-salad/