Fall Kale Salad

Ingredients

2 bunches of organic lacinato kale

1 bunch of reggiano lettuce

10 golden beets

1/2 cup chopped purple onion

1 cup dried figs chopped

1/2 cup goat cheese

1/2 cup walnuts chopped

Dressing

1/2 cup lemon juice

1 tsp apple cider vinegar

1/2 cup olive oil

1 1/2 tbsp honey

Directions

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil. Peel the golden beets. Chop the beets.

Place in the oven for 20 minuets, until the beets are soft to puncture with a fork. Once cooked, take out to cool. Wash and dry the kale and reggiano lettuce. Chop the lettuce well.

Soak the figs in water for 2 minuets to allow them to plump. Chop the walnuts. Then pat dry the figs and chop as well. Add all your ingredients to the salad bowl.

Whisk together the ingredients for the dressing.

Drizzle the top of your salad with some balsamic if wanted.

Plate the salad and serve! This salad is not only gorgeous, but is so tasty!