Kale Arugula Pine Nut Salad

This fresh, vibrant salad combines baby arugula and kale with the natural sweetness of grated beets and carrots. Tossed with a creamy, umami-rich dressing made with nutritional yeast, tamari, and garlic, this salad is hearty yet refreshing. Pine nuts add a delicious crunch, making this the perfect side or light meal.

Chef’s Tip

Ingredients

Salad:

2 big handfuls baby arugula
1 bunch black kale
1 beet, peeled and grated
1 carrot, peeled and grated
¼ cup toasted pine nuts

Dressing:

½ cup olive oil
⅛ cup apple cider vinegar
¼ cup nutritional yeast
⅛ cup organic wheat-free tamari
1 teaspoon minced garlic (approx. 2 cloves)
⅛ cup pine nuts

Directions

Make the Dressing: In a jar, combine all dressing ingredients and shake well. For a creamier texture, blend in a food processor.
Prepare the Kale: Remove the thick stem from each kale leaf, wash thoroughly, and chop into small bite-sized pieces.
Massage the Kale: Add 4 tablespoons of dressing to the kale and massage with your hands for at least 10 minutes. This softens the kale and enhances the flavor.
Prepare the Greens & Vegetables: Chop the arugula into small pieces to match the kale. Grate the beet and carrot.
Assemble the Salad: Combine the arugula, beet, carrot, and marinated kale in a large bowl.
Add the Crunch: Sprinkle in the pine nuts and toss everything well.
Taste & Adjust: Add more dressing, salt, or pepper as needed.