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Kale Salad with Roasted Asparagus & Tarragon Vinaigrette

salad

With springtime in full swing, we wanted to share a recipe showcasing some seasonal favorites. This salad has it all: vibrant green kale, roasted asparagus, crunchy hazelnuts, tart dried cranberries, crisp apples, shredded carrots, and a delicious tarragon vinaigrette. It's filling, nourishing, and perfect for spring!


Kale Salad with Roasted Asparagus & Tarragon Vinaigrette


Tarragon and asparagus are a natural pairing, especially when they are at their peak in spring. Serve this vibrant, light salad as a side to your favorite meal, or turn it into something more substantial by adding a wholesome protein, such as quinoa, to the bowl. Slender stalks of asparagus work best, but use whatever you prefer.


DRESSING

3 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon sherry vinegar

1/2 teaspoon agave nectar

1 large clove garlic, minced

2 teaspoons chopped fresh tarragon

1/4 teaspoon salt

freshly ground black pepper, to taste


SALAD

1/2 pound fresh asparagus

1/2 teaspoon olive oil

1 teaspoon lemon juice

1 head curly kale

1/2 cup diced apple, any variety

1/3 cup toasted hazelnuts, roughly chopped

1/3 cup shredded carrot

1/3 cup dried cranberries


1) To make dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, and agave nectar until smooth. Add in garlic, tarragon, salt, and a few grinds of black pepper. Whisk again until well combined. Set aside.


2) Preheat the oven to 400°F. Snap off the tough ends of the asparagus. Wash asparagus with cold water and pat dry with a clean kitchen towel. Place asparagus in a single layer on a baking sheet and drizzle with the olive oil. Roast for 7-10 minutes, or until asparagus is tender-crisp (time will depend on how thick the asparagus is). Remove from the oven and drizzle with lemon juice. Set aside to cool while preparing the rest of the salad.


3) Remove stems from kale, wash leaves, and pat dry. Tear kale into bite-sized pieces and place in a large serving bowl. With clean hands, toss the kale with 3 tablespoons of the dressing and massage until kale wilts slightly and reduces in volume. Add in diced apple, hazelnuts, shredded carrot, and dried cranberries. Toss together to evenly incorporate.


4) Chop cooled asparagus into 1” pieces and add to salad. Toss to combine. Drizzle remaining dressing over salad and season with additional salt and pepper, if desired.


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