Fig Kale Salad with Beets and Goat Cheese, a tasty late summer salad with tasty figs, sturdy kale, roasted golden beets, white beans, and goat cheese with a maple miso dressing.
Roast beets: Heat oven to 400 degrees F (200 degrees C). Wash the beets and cut the ends off, then cut into 1/2 inch squares. Add the cut beets to a baking sheets, drizzle with olive oil, and sprinkle with salt and pepper. Then roast until golden brown and they begin to soften, about 25 minutes. When beets are done, remove them from the oven and let them cool.
Make dressing: Combine olive oil, rice vinegar, maple syrup, white miso, and a pinch of salt and pepper in a jar, salad shaker, or bowl. Then shake or whisk to combine, then set aside.
Massage the kale: Add the shredded kale to a large mixing bowl and add 1/2 of the reserved salad dressing to the leaves. Then, use your hands to massage the dressing into the kale leaves to soften them and distribute the dressing. Let the leaves sit for a few minutes before building the salad so the kale softens.
Build the salad: To the bowl with the massaged kale, add the fig halves, drained white beans, reserved roasted beets, and goat cheese. Then drizzle with the remaining salad dressing and enjoy.
Notes
Leftovers and storage: This kale, fruit, and vegetable salad features hearty ingredients that hold up well as leftovers. Store in an airtight container in the refrigerator for up to four days. We do not recommend freezing.
Nutrition notes: This simple salad is hearty enough to be an entree, yet light enough to be served as a side dish. It is high in protein, fiber, potassium, and vitamins A and C. Nutrition information is an estimation using all salad dressing.