Name: Kale Revitalizing Salad with Carrot Top Pesto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1/2 tsp garlic powder; 15 g sliced jalapeño; 1/4 tsp pepper; 1/4 tsp dried thyme; Tops of 1 bunch carrots; 1/4 tsp salt; Juice from 1/2 a lemon; 300 g fingerling potatoes; 1 15 oz can chickpeas; 1 tsp salt; 1 tsp pepper; 1 tsp dried parsley; 1 tsp dried basil; 150 g Lacinato kale; 1 cup cooked brown rice; 1 tsp sesame seeds; 3 large purple carrots, approx 200 g; 1 tbsp olive oil; 1/4 cup extra virgin olive oil

Kale Salad

What kind of kale should I use for my salad?

Do I need to remove the stems from the kale?

What other ingredients can I add to my kale salad?

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Enjoy a refreshing and nutritious kale revitalizing salad mixed with a scrumptious carrot top pesto and delectable roasted vegetables. Perfect for a healthy, satisfying meal packed with whole ingredients and natural flavors.

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Vegan

Seasonings

gram

garlic powder

Fresh Vegetables

jalapeno

pepper

dried thyme

carrot

salt

Fresh Fruit

lemon

fingerling potato

Beans & Legumes

garbanzo beans

dried parsley

dried basil

lacinato kale

Grains & Rice

brown rice

sesame seeds

Rainbow Carrot

Oils

milliliter

olive oil

extra virgin olive oil

Trans fatty acids

Vitamin A

Vitamins

Vitamin K

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Calories from Fat

Calories

Water

Carbohydrates

Protein

Total monounsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Dietary Folate Equivalents

Dietary Fiber

Sugar

Saturated Fat

Total polyunsaturated fatty acids

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

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Kale Revitalizing Salad with Carrot Top Pesto

Baking Goods

Produce

Pasta, Sauces, Grain

https://s3.amazonaws.com/grocery-project/recipe_images/kale-revitalizing-salad-with-carrot-top-pesto-2701628-1.jpeg

Wash and dry carrots and potatoes, then cut them into 1/4-inch-thick rounds.

In a large bowl, combine chopped potatoes, carrots, and chickpeas.

Add in 1 tbsp olive oil, salt, pepper, dried parsley, dried basil, garlic powder, and dried thyme, mixing well until everything is evenly coated.

Place the vegetables and chickpeas on a parchment paper-lined baking sheet, and bake for 45-50 minutes.

Once cooked, remove the vegetables and chickpeas from oven and let them cool.

While vegetables are cooking, create the carrot top pesto by combining carrot tops, extra virgin olive oil, salt, pepper, and lemon juice in a food processor. Process on high until a slightly smooth pesto forms.

In a large bowl, combine thinly sliced Lacinato kale and pesto, mixing well until kale is evenly coated.

Add the roasted vegetables, chickpeas, and cooked brown rice to the kale pesto mixture, then stir until everything is evenly distributed.

Divide the salad into bowls and garnish with sliced jalapeños and a sprinkle of sesame seeds.

Kale Revitalizing Salad with Carrot Top Pesto

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