Citrus Burst Kale Salad

Serves 8


For spiced garbanzo beans:

2 cans low-sodium garbanzo beans, drained and rinsed

1 tablespoon salt 1 tablespoon smoked paprika

½ teaspoon chili powder ¼ teaspoon cayenne

For salad:

2 pounds kale, stems removed and thinly sliced

1 head red cabbage, cored and shredded

2 cups shredded carrot

For dressing:

1 tablespoon minced garlic

1 tablespoon fresh ginger, grated and squeezed for juice (pulp discarded)

1 tablespoon Dijon mustard

½ cup orange juice

1 cup olive oil

1 teaspoon salt

½ teaspoon fresh ground pepper

4 navel oranges, peeled and sectioned


Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly oil.

Combine garbanzo beans with salt, paprika, chili powder and cayenne and toss to combine evenly. Spread garbanzo beans on the prepared sheet tray and bake for 45 minutes, until they are lightly browned. Cool completely.

While the garbanzos are baking, prepare your vegetables.

In a large bowl, toss the kale, red cabbage and carrots until evenly combined. Make the dressing: Combine the garlic, ginger, mustard and orange juice in a bowl. Slowly whisk in the olive oil. Add salt and pepper, to taste.

Pour the dressing over the kale and toss well.

Garnish the salad with orange sections and spiced garbanzo beans.