Roasted Orange & Beet Noodle Pasta with Honey Walnuts & Crispy Baked Kale | Inspiralized


  • raw honey, to drizzle
  • a handful of walnuts
  • 1 large beet, peeled, Blade C
  • olive oil, to drizzle
  • 1 cup of roughly chopped kale leaves (stems removed)
  • 1 large orange, peeled and sliced into fourths or eighths
  • olive oil cooking spray
  • + 9 more ingredients
    • For the rest:
    • ½ tsp country dijon mustard
    • 1.5 tbsp orange juice
    • 1 tsp red wine vinegar
    • 1 tbsp olive oil
    • two cranks of a pepper grinder
    • one crank of the salt grinder
    • juice from ¼ of a large lemon
    • For the vinaigrette:

Preheat the oven to 375 degrees. In a baking tray lightly coated with cooking spray, place in the orange slices on one side and the kale on the other. Lightly coat the kale with the cooking spray and season with pepper. Set the timer for 20 minutes. After 10-12 minutes, remove the kale from the b...

View full recipe at SpringPad


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