Baby Kale Salad with Red Peppers and Goat Cheese
with chickpeas / walnuts / lemon-shallot vinaigrette
This lovely entree salad is filled with Mediterranean flavors of roasted peppers, basil, and oregano. Creamy goat cheese and crunchy walnuts add texture, and a zesty vinaigrette brings everything together.
Ingredients
- Garlic - 2 cloves , chopped
- Bell peppers, from a jar of roasted red peppers - 1/2 cup , drained and chopped
- Walnuts - 1/4 cup , chopped
- Basil, fresh - 2 Tbsp , chopped
- Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Oregano, dried - 1 tsp
- Baby kale - 8 oz
- Goat cheese - 4 oz
- Shallots - 1 clove , minced
- Lemon juice - 3 Tbsp
- Honey - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 5 Tbsp
Prep
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Garlic / Red peppers / Walnuts / Shallots - Prep as directed. Store garlic and peppers together in one container. Store walnuts and shallots in their own separate containers. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together shallots, lemon juice, honey, and mustard. Slowly add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
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Basil - Prep as directed.
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Beans - Drain and rinse.
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Make
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Heat a saute pan with cooking oil over medium heat. Add garlic and red peppers to heated oil and saute until garlic is fragrant, ~1 minute. Fold in oregano and chickpeas and continue to cook until everything is heated through. Taste and season with some salt and pepper.
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In a large serving or mixing bowl, toss baby kale with half of the vinaigrette. Gently fold in chickpeas and peppers, goat cheese, and walnuts.
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Divide salad among serving plates and top with chopped basil. Serve salads with remaining vinaigrette to drizzle over top. Enjoy!
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