Winter Beet, Orange, Kale, Avocado And Walnut Salad

• For Dressing:
• 2 teaspoons Dijon mustard
• 1/3 cup apple cider vinegar
• 1 garlic clove, peeled
• 1/4 cup maple syrup
• 1/2 teaspoon fine sea salt
• 1/2 cup olive oil
• For Salad:
• 1/2 cup walnuts
• 1/8 teaspoon garlic powder
• 1/8 teaspoon fine sea salt
• 1 teaspoon olive oil
• 1 teaspoon maple syrup
• pinch of cayenne (optional)
• 1/2 small bunch of kale, washed, stemmed and torn into bite-sized pieces (about 5 cups total)
• 3 small beets (or 1 large), peeled and cut into bite-sized pieces
• 1 Cara Cara orange, supremed
• 1/2 avocado, pitted, peeled and sliced

1. Blend all ingredients except for the olive oil in an upright blender, or using a large jar and an immersion blender.
2. Slowly drizzle in the olive oil (while the blender is still running) until everything is combined. Adjust seasoning if required. Keep refrigerated while you prepare the rest of the salad components.
3. Using a double boiler, steam the beets until tender, then set aside to cool slightly.
4. Preheat oven to 350 degrees F.
5. On a small baking sheet, combine the walnuts with the salt, garlic powder, olive oil, maple syrup and optional cayenne. Bake in preheated oven until walnuts are lightly golden, about ten minutes, stirring twice. Allow to cool for at least five minutes.
6. Put the kale in a salad bowl, and massage with a tablespoon of the dressing, until the kale is bright green and more tender.
7. Add in the supremed orange, the beets, the walnuts and the avocado. You can either dress the salad with a few tablespoons of salad dressing, tossing everything to combine, or serve the dressing on the side. The dressing recipe makes more than you will need for this salad, but leftovers will keep in the fridge for up to a week.

mustard, apple cider vinegar, garlic, maple syrup, salt, olive oil, walnuts, garlic, salt, olive oil, maple syrup, cayenne, beets, orange, avocado

Taken from food52.com/recipes/78570-winter-beet-orange-kale-avocado-and-walnut-salad (may not work)