About the Recipe
an original For Good Granola recipe
This salad brings flavor, texture and beauty to your table. We top raw baby kale leaf salad with charred carrots, crispy roasted lacinato kale and fresh creamy burrata. A maple syrup and paprika vinaigrette and our amazing Smoky Pineapple granola adds just the right finish to this “eat with your eyes first” salad.
Ingredients
SALAD
11/2 lbs carrots
4 T olive oil, divided
11/2 T maple syrup
1 T lemon juice
1 large bunch lacinato kale
5 oz baby kale
tt salt & pepper
SMOKY PAPRIKA VINAIGRETTE
1 shallot, minced
2 garlic cloves, minced
3 T lemon juice, plus more tt
2 T rice vinegar
2 T maple syrup, plus more tt
1 T smoked paprika
1/2 cup olive oil
tt salt & pepper
1 large ball of burrata
Directions
Step 1
Preheat oven to 450 degrees and adjust oven racks to
upper-middle and lower-middle positions. Line two
rimmed baking sheets with foil. Brush each sheet pan with
1/2 tablespoon of olive oil.
Step 2
Peel and slice carrots lengthwise into long wedges. Place
carrots in a bowl with 2 tablespoons olive oil and maple
syrup. Season with salt and a generous amount of fresh
cracked pepper. Toss until well combined and transfer to
one prepared baking sheet. Transfer pan to the lower-
middle rack in the oven and roast, stirring periodically, until
edges are starting to char and carrots are softened but still
have some crunch, about 20 minutes.
Step 3
Prepare the lacinato kale by picking leaves off the stems and tearing into medium and large pieces. Place torn kale into a large bowl and drizzle with 1 tablespoon olive oil. Massage until well coated and season with salt and pepper. Transfer to second prepared baking sheet and place in oven on upper-middle rack. Roast until wilted and crispy, about 10 minutes.
Step 4
To make vinaigrette, in a small bowl whisk to combine all ingredients with the exception of the olive oil. While continuing to whisk, slowly drizzle in oil until all ingredients are fully emulsified. Taste and adjust with additional lemon juice, maple syrup, salt and pepper.
Step 5
When carrots and kale are done roasting adjust oven rack to upper position and turn on broiler. Broil carrots for additional char, rotating pan as needed. About 5-10 minutes total based on temperature of your broiler and desired char.
Step 6
To assemble, toss baby kale and 1 cup granola in a large bowl with a few tablespoons of vinaigrette. Season to taste with additional vinaigrette and salt and pepper. Transfer to shallow serving bowl. Repeat with carrots and layer on top of baby kale. Frame carrots with roasted lacinato kale, torn into bitesize pieces. Top carrots with burrata ball, torn open. Drizzle with a few more tablespoons of vinaigrette and finish with final 1/2 cup of granola. Serve immediately.
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