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 tbsp olive oil; Tops of 1 bunch carrots; 1 tsp dried parsley; 1 15 oz can chickpeas; 3 large purple carrots, approx 200 g; Juice from 1/2 a lemon; 300 g fingerling potatoes; 150 g Lacinato kale; 1 tsp salt; 1 cup cooked brown rice; 1 tsp dried basil; 1 tsp pepper; 1/4 cup extra virgin olive oil; 1/4 tsp dried thyme; 1/4 tsp pepper; 1/4 tsp salt; 1 tsp sesame seeds

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?

What kind of dressing should I use for my kale salad?

How can I make my kale salad less bitter?

How should I store my leftover kale salad?

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

Oils

milliliter

olive oil

carrot

dried parsley

Beans & Legumes

garbanzo beans

Rainbow Carrot

Fresh Fruit

lemon

fingerling potato

lacinato kale

salt

Grains & Rice

brown rice

dried basil

black pepper

extra virgin olive oil

dried thyme

sesame seeds

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

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)

Magnesium

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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