This "Kitchen Sink" kale salad has become a go-to weeknight meal when we're looking for a filling and satisfying vegetable binge. It has been deemed the "kitchen sink" salad because we tend to throw whatever we have on hand into the salad base mixture. This is our standard summer salad because we tend to have these ingredients on hand, but you can substitute any sort of fruit (fresh or dried) and vegetable into the mix. The dressing provides a slightly sweet base that is a great backdrop to any fruit or vegetable. It is great day the day of, and makes a great leftover lunch salad.
This weight is for the de-stemmed kale, make sure to wash and salad spin it dry
2 small. Cut into 1/2 inch dice.
1 medium. Cut into slightly larger than 1/2 dice as they will roast faster than the beets and you do not want them to be too soggy/mushy
1 medium. Any apple will work in this recipe, but we used a honeycrisp because it's what we had on hand and it adds a sweet pop of flavor. Small dice for even distribution in the salad.
About half a cucumber. Cut into 1/4 inch slices and quarter.