Roasted Beet, Apple and Kale Salad

Roasted Beet, Apple and Kale Salad

This colorful and nutritious salad combines earthy roasted beets, crisp sweet apples, and massaged kale with crunchy walnuts, all tossed in a maple apple cider vinaigrette. It's a perfect balance of flavors and textures that makes healthy eating absolutely delicious.

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Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: Salad, Vegetarian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 185kcal

Equipment

Ingredients

3 small beets
6 cups kale stems removed and leaves chopped
1 apple cored and chopped
¼ cup walnuts chopped

For the Dressing:

3 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp maple syrup
Salt to taste

Instructions

Preheat oven to 400°F (200°C). Wrap beets individually in foil and roast for 40-45 minutes until tender when pierced with a fork.
Remove beets from oven and let cool completely before peeling and slicing into wedges.
Place chopped kale in a large bowl and drizzle with 1 tablespoon of olive oil. Massage the kale with your hands for 2-3 minutes until it becomes tender and darker in color.
Core and chop the apple into bite-sized pieces.
Roughly chop the walnuts.
In a small bowl, whisk together remaining olive oil, apple cider vinegar, maple syrup, and salt to taste.
Add the cooled beet slices, chopped apple, and walnuts to the massaged kale.
Pour the dressing over the salad and toss everything together until well combined.

Notes

Fresh beets work best for this recipe, but pre-cooked beets can be substituted to save time.

Always let roasted beets cool completely before handling to make peeling easier and prevent wilting the kale.

Massaging the kale is essential - it breaks down the tough fibers and makes it more digestible.

This salad can be made up to 2 hours ahead, but add the apple just before serving to prevent browning.

For extra crunch, toast the walnuts in a dry pan for 2-3 minutes before adding to the salad.

Substitute pecans or pumpkin seeds for walnuts if preferred.

The salad keeps well in the refrigerator for up to 2 days, though the apple may soften slightly.

Nutrition