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Radish, Beet, Apple & Kale Salad

h / Recipes /  

Radish, Beet, Apple & Kale Salad

AuthorChester County Food BankCategory

Fall into salads with all the textures and colors that Autumn brings to the table.

AuthorChester County Food BankYields1 ServingCategory
 1 bunch radishes, grated or cut into thin strips
 1 bunch beets, grated or cut into thin strips
 1 medium daikon radish, grated or cut into thin strips
 1 medium to large apple, grated or cut into thin strips
 1 bunch kale, thinly sliced
 1 cup chickpeas, prepared
Vinaigrette
 ¼ cup red wine vinegar
 ¼ cup olive oil
 Salt & pepper to taste
1

Prepare dried chickpeas to package instructions or drain and rinse canned chickpeas. Set aside.

2

In a small mixing bowl, whisk together the oil and vinegar for the vinaigrette. Season with salt and pepper.

3

Prepare the kale by rolling the leaves into a cigar shape and slicing into ribbons placing in a large bowl.

4

Massage the kale with a small amount of oil to tenderize the leaves.

5

Grate or julienne (cut into short, thin strips) the beets, radishes, and apples adding to the kale as you go along. Grate using the medium-sized holes of a box grater. Use a blend of cut and grated to vary the texture of the salad.

6

Add the cooked chickpeas to the salad. Pour the desired amount of vinaigrette onto the salad and gently toss to combine. Serve and enjoy!

The heartier greens can stand up to the vinaigrette so this is a great salad to prepare in advance.

Ingredients

 1 bunch radishes, grated or cut into thin strips
 1 bunch beets, grated or cut into thin strips
 1 medium daikon radish, grated or cut into thin strips
 1 medium to large apple, grated or cut into thin strips
 1 bunch kale, thinly sliced
 1 cup chickpeas, prepared
Vinaigrette
 ¼ cup red wine vinegar
 ¼ cup olive oil
 Salt & pepper to taste

Directions

1

Prepare dried chickpeas to package instructions or drain and rinse canned chickpeas. Set aside.

2

In a small mixing bowl, whisk together the oil and vinegar for the vinaigrette. Season with salt and pepper.

3

Prepare the kale by rolling the leaves into a cigar shape and slicing into ribbons placing in a large bowl.

4

Massage the kale with a small amount of oil to tenderize the leaves.

5

Grate or julienne (cut into short, thin strips) the beets, radishes, and apples adding to the kale as you go along. Grate using the medium-sized holes of a box grater. Use a blend of cut and grated to vary the texture of the salad.

6

Add the cooked chickpeas to the salad. Pour the desired amount of vinaigrette onto the salad and gently toss to combine. Serve and enjoy!

The heartier greens can stand up to the vinaigrette so this is a great salad to prepare in advance.

Radish, Beet, Apple & Kale Salad

Additional Notes

Use any variety (or a blend) of radish, beet, or apple in this recipe. Add the radish and beet greens for an even more robust flavor.

Roast the beets and even the radishes for added flavor and texture. You could even use a blend of raw and roasted.