Kale, Beet, & Candied Walnut Salad

by Wendy Polisi
Kale, Beet, & Candied Walnut Salad


·3 medium beets, trimmed
·5 cups chopped kale
·1/2 cup dried cranberries
·1/2 cup candied walnuts
·1-2 ounces goat cheese (optional)
For the Dressing:
·2 teaspoons chia seeds
·1/4 cup filtered water
·1/2 cup balsamic vinegar
·1 tablespoon Dijon mustard
·2 tablespoons agave nectar or
pure maple syrup
·4 cloves garlic, minced
·1/2 teaspoon sea salt
·1/4 cup extra virgin olive oil


Preheat oven to 375°. Place beets in a large baking dish and cover with foil. Bake for 1 and 1/2 hours, or until tender. Allow to cool, then peel and julienne. For the dressing, stir together the chia seeds and water and set aside for 10 minutes to thicken. Then, place chia gel in a blender and add vinegar, mustard, coconut nectar, garlic and sea salt. Slowly add in the vinegar and continue to blend until emulsified. Place kale in a large bowl and coat with a teaspoon of olive oil and a sprinkle of salt. Add beets and cranberries, then toss with desired amount of dressing. Top with candied walnuts and goat cheese (optional). Serve and enjoy!

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.