Clean_Eating 2019-09-01

62 cleaneating.comcleaneating.com SEPTEMBER/OCTOBER 2019

Late-Summer Kale Salad

SERVES 6. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 1 HOUR, 40 MINUTES.

Beautiful beets and crispy chickpeas not only elevate this kale salad, they can

be made in advance so you can quickly assemble it when ready.

DRESSING

1⁄4 cup avocado oil, divided

(TRY: Chosen Foods

Avocado Oil)

1 clove garlic, minced

1⁄2 tsp chipotle chile powder

1 tbsp lime zest + 3 tbsp

fresh lime juice

1 tbsp apple cider vinegar

1 tsp raw honey

1⁄4 tsp sea salt

1⁄8 tsp ground black pepper

SALAD

4 red and/or golden beets,

peeled and diced

2 tbsp avocado oil, divided

3⁄4 tsp sea salt, divided

1⁄4 tsp ground black pepper

1 15-oz BPA-free can unsalted

chickpeas, drained,

rinsed and dried

1 bunch Lacinato (or Tuscan kale),

tough stems removed and

leaves chopped (6 cups)

1 tbsp apple cider vinegar

1 large carrot, sliced or spiralized

2 nectarines, pitted,

cut into 1⁄4-inch wedges

4 radishes, sliced

¼ cup roasted, salted

pumpkin seeds

2 oz grated ricotta salata, or

crumbled full-fat feta or

ricotta cheese, optional

1. Prepare dressing: In a small skillet,
   combine 1 tbsp oil, garlic and chile
   powder. Cook mixture on low until
   sizzling for 30 seconds, then transfer
   to a glass jar. Add 3 tbsp oil along
   with remaining dressing ingredients.
   Cover and shake to combine.


2. Prepare salad: Preheat oven to
   400ºF. Line a baking sheet with
   parchment. Toss beets with 1 tbsp
   oil, ¼ tsp salt and pepper. Spread
   beets over prepared baking sheet
   and roast until fork-tender, 35 to
   40 minutes, stirring once or twice.
   (NOTE: If using both red and gold
   beets, place on opposite sides of the
   same tray.) Let cool.


3. Reduce oven temperature to
   350ºF; line a new baking sheet with
   parchment. In a bowl, toss chickpeas
   with remaining 1 tbsp oil and ¼ tsp
   salt. Spread onto prepared sheet;
   roast until golden and crisp, 40 to
   45 minutes, stirring a few times.
   Let cool.


4. To a large bowl add kale, vinegar
   and^1 / 8 tsp salt; massage until kale
   is very soft. Add carrot, nectarine,
   radish and 3 tbsp dressing; toss
   to coat, adding more dressing if
   needed. Season with remaining

(^1) / 8 tsp salt. Top with beets, chickpeas,
seeds and cheese (if using) just
before serving.
PER SERVING (1⁄6 of recipe): Calories: 331,
Total Fat: 21 g, Sat. Fat: 4 g, Monounsaturated
Fat: 12 g, Polyunsaturated Fat: 4 g, Carbs: 32 g,
Fiber: 7 g, Sugars: 11 g, Protein: 10 g,
Sodium: 585 mg, Cholesterol: 10 mg
V^ GF
MAKE AHEAD: Make recipe
through Step 3 up to 4 days
ahead. Store components in the
refrigerator until ready to use,
and store chickpeas in a jar left
slightly open or paper bag at
room temperature. Complete
Step 4 right before serving. This
salad will keep fully dressed in
the refrigerator for 1 to 2 days.
NECTARINE
KNOCKDOWN
A new study out of
Texas AgriLife Research is
suggesting that the bioactive
compounds in stone fruits,
including nectarines, could
fight against metabolic
syndrome. These include
anthocyanins, chlorogenic
acids, quercetin derivatives and
catechins, which have anti-
obesity, anti-inflammatory and
antidiabetic properties.
COVER
RECIPE