Roasted Beet Feta Salad with Honey Mustard Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1 cup Avocado
  • 2 cups Beets, Roasted
  • 6 cups Kale

• Condiments

  • 2 tbsp Balsamic vinegar
  • 2 1/2 tsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1/2 cup Feta cheese

Found on jessicainthekitchen.com

Description

Ingredients

• 6 cups chopped kale
• 1 cup chopped walnuts
• 1/2 cup crumbled feta cheese (I used a mixed feta and sun dried tomato cheese)
• 2 cups roasted chopped beets
• 1 cup diced avocado
• 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 1/2 teaspoons dijon mustard
• salt & pepper to taste

Directions

• To roast beets, refer to notes. In a large mixing bowl, place the kale, walnuts, feta cheese, and cooled, roasted beets. Toss the salad together and either toss with the dressing, or on the side. I prefer to serve with dressing on the side since the dressing can cause the salad to go soggy if left on for hours. Honey Mustard Vinaigrette Combine all of the ingredients in a twist-top jar and give a good shake. Serve with salad based on your own preference as to how much dressing you want.
• To roast beets, refer to notes.
• In a large mixing bowl, place the kale, walnuts, feta cheese, and cooled, roasted beets.
• Toss the salad together and either toss with the dressing, or on the side. I prefer to serve with dressing on the side since the dressing can cause the salad to go soggy if left on for hours.
• Combine all of the ingredients in a twist-top jar and give a good shake. Serve with salad based on your own preference as to how much dressing you want.