Carrots: Colorful Fall Kale Salad

There's something that just feels good about eating a colorful kale salad. The more colors, the higher the variety of nutrients. And who doesn't love eating something so pretty? This colorful fall kale salad has all the fall hues--deep reds, bright luscious greens, vibrant orange. It's like the kaleidescope of hues on a slowly turning green to deep red tree all wrapped up in one healthy salad.

I'm including the recipe for the dressing, but not for the salad itself. Really, it's just a list of ingredients that I tossed together with homemade dressing. I stowed the leftovers in the fridge overnight and ate them the next day--the flavors were even better the second time around.

Colorful Fall Kale Salad

Salad Ingredients
Tuscan Kale
Roasted & shredded beets
Sliced radishes
Cherry tomatoes
Green onion
Cooked and cooled quinoa
Kidney beans, drained and rinsed
Garbanzo beans, drained and rinsed
Diced avocado

Dressing Ingredients
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
2 1/2 tablespoons champagne vinegar
2 tablespoons fresh oregano leaves
2 1/2 teaspoons dijon mustard
1 teaspoon minced garlic
Salt and pepper, to taste

Blend the salad dressing ingredients together in a high powered blender until smooth and creamy. Toss with the kale and add the other toppings. Enjoy!