Kale Salad with Carrot Ginger Dressing

This recipe was provided to the Fountain Hills Community Garden members on January 7, 2023.

Kale Salad with Carrot Ginger Dressing

Course Salad
Cuisine American
Servings 8


  • Dressing:
  • 1 cup roasted carrots chopped
  • 2/3 + cup water
  • 1/2 cup Extra Virgin Olive Oil
  • 4 Tablespoons Rice Wine vinegar
  • 4 teaspoons ginger minced
  • 1/2 teaspoon salt
  • Salad:
  • 2 cans garbanzo beans roasted
  • 2 bunches curly kale stems removed, leaves torn
  • 2 teaspoons lemon juice
  • 1 teaspoon Extra Virgin Olive Oil
  • 2 medium carrots grated
  • 2 medium red beets grated
  • 2 watermelon radishes sliced thinly
  • 2 avocados cubed
  • 4 Tablespoons dried cranberries
  • 1/2 cup pepita seeds toasted
  • 2 teaspoons sesame seeds
  • salt and pepper to taste


  • Preheat the oven to 400 F. degrees.
  • Line a baking sheet with parchment paper.
  • In a medium bowl, place drained garbanzo beans and drizzle with Extra Virgin Olive Oil. Toss together with salt and papper.
  • Drizzle the chopped carrots with Extra Virgin Olive Oil. Place the carrot pieces on one end of the baking sheet, and the garbanzo beans on the other end.
  • Roast for 25 minutes, or until the garbanzo beans are browned and crispy, and the carrots are soft. Remove from oven and set aside.
  • Transfer the carrots to a high speed blender. Add the water, Extra Virgin Olive Oil, rice vinegar, ginger and salt.
  • Blend the dressing until smooth. Set aside.
  • Place the kale leaves into a large bowl. Drizzle with lemon juice, 1/2 teaspoon of Extra Virgin Olive Oil, and season with salt and pepper.
  • Use your hands to massage the leaves until they become soft and wilted.
  • Add the shredded carrots, shredded beets, watermelon radish, avocado, cranberries, pepita seeds. Season to taste with salt and pepper.
  • Top with the remaining roasted chickpeas and sprinkle with sesame seeds.
  • Add more dressing if needed.
  • Adjust salt and pepper after tasting, if needed.
Keyword carrot ginger dressing, kale salad, pepitas
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