I’ve been riding the kale train for what seems like forever, despite my belief that it's a little overdone. What’s not to love about kale? It’s a nutritional bang for your buck and a delicious one at that. When I got a request from a coworker to make a kale salad, my first thought was gosh no, kale salads are so 2012, the Internet is flooded with them, and I’m not sure it can handle many more. Well here is one more. This is for all those people who feel no shame about climbing aboard the kale train — y’all are in for one heck of a ride because this salad is pretty awesome. The dressing with roasted beets has a little honey so that it’s sweet and smoky, and cuts any bitterness the kale may have. It’s a lot different than my go-to kale salad which usually consists of loads of garlic, ginger, lemon juice, and pepper flakes.
Preheat the oven to 375 degrees. Clean and peel the beets, toss with some salt and pepper and a tablespoons or 2 of olive oil and roast until tender, about 15-20 minutes. Slice 1 roasted beet into slices, and set aside the rest for the salad.
In a blender or a food processor, purée the beet slices with the rest of the ingredients to make the salad dressing. Set aside until ready to use.
While the beets are roasting, finely chop the kale. Slice the remaining roasted beets into wedges.Toss the kale, almonds, and cranberries with the beets and dress the salad to your liking. Top the salad with the crumbled goat cheese and panko crumbs.