Kale Salad with Beets
Kale Salad with Beets is a beautiful fall and winter side dish made with roasted beets and carrots, cranberries, golden raisins, and pumpkin seeds.
Friends, here’s delicious Beet and Kale Salad for the holidays! It’s beautiful for fall and winter, with stunning colors of roasted beets and carrots, with sweet cranberries and golden raisins.
Kale Salad with Beets
This gorgeous harvest salad is a healthy kale-based salad packed with delicious winter flavors. We love the simplicity of this Kale Salad with Beets, with a drizzle of viniagrette. Serve as a side with our Cornish Game Hens and Cauliflower Gratin for the perfect cozy meal.
Why we love this salad
This crispy and light salad captures the best seasonal flavors in each bite– roasted veggies, dried cranberries, raisins, and salty pumpkin seeds. This kale salad actually tastes better dressed hours ahead and served at room temperature, so it travels beautifully if you’re bringing it to a holiday party. Fresh cranberries and a gingery dressing just make the salad. And it’s hearty enough to add a protein and serve it for lunch!
You may also love this Layered Harvest Quinoa Salad, made with dried cherries.
Gather these ingredients:
- Beets
- Carrots
- Olive oil
- Sea salt
- Cracked black pepper
- Shalllots
- Dried cranberries
- Kale
- Golden raisins
- Roasted, salted pumpkin seeds (pepitas)
Make the honey mustard dressing:
- Lemon juice
- Honey mustard
- Garlic
- Grated fresh ginger
- Salt (to taste)
How make a Beet and Kale Salad?
First you roast the beets and carrots:
- Prepare a large baking sheet with parchment paper.
- Preapare the beets and carrots (peel and chop into small pieces).
- In a large bowl combine beets, carrots, olive oil, salt and pepper. Carefully add carrots and beets to baking sheet in a single layer. Roast and then add shallots and cranberries to the pan, stirring to coat. Roast more or until vegetables are just tender. Toss one time in the middle of roasting.
Prepare the salad:
- In a large salad bowl, place the kale and oil. Massage the oil into the kale with your hands. It will be come a brighter green, and very much softer.
- In a small bowl, combine raisins, lemon juice, mustard, garlic and ginger.
- When the vegetables are roasted, remove the pan from oven, add raisin mixture and stir to coat. Cool for 5 minutes.
- Add the vegetable and raisin mixture to the large bowl of kale; toss to coat.
How do you serve a kale green salad
Make this Green Salad with Beets to enjoy for lunch or dinner, alongside a protein of your choice, like chicken or steak. It’s also an incredible Thanksgiving or Christmas side dish. Sprinkle with favorite chopped herbs (we love rosemary), and serve!
When’s the best time to dress this salad?
We recommend dressing and tossing at least thirty minutes prior to serving, to allow the flavors a chance to mingle!
Tips and substitutions:
- Add more of your favorite ingredients, like toasted nuts, acorn squash or sweet potatoes (chunks) or fresh pear.
- Swap out the sweet roasted pumpkin seeds for candied pecans or sunflower seeds.
- Add cheese like blue cheese or goat cheese (milder).
- Try more dried fruit, like chopped dried apricots or cherries.
- Serve at room temperature, or cover and refrigerate for up to 4 hours, then bring to room temperature and stir before serving.
- To serve, transfer to a platter and top with pumpkin seeds.
- The longest part of this recipe prep is roasting the beets and carrots. While they are in the oven, you can prepare the other ingredients.
- Want to make this a main dish? Add a delicious protein of your choice, like chopped chicken, turkey, or beef.
When ready to serve, remove the plastic and set out for dinner guests. We love this time of year and easy salads, especially harvest salads.
We’ll end with this quote, perfect for this time of year:
Gratitude can transform common days into thanksgivings, turn routine jobs into joy, and change ordinary opportunities into blessings.
William Arthur Ward
More harvest salads to try:
Orzo Salad with Lemon and Butternut Squash
A sweeter dressing: Dijon Mustard with Maple Syrup Dressing
Get the Recipe:
Kale Salad with Beets
Ingredients
- 3 medium beets, trimmed, peeled, quartered and sliced 1/4-inch thick
- 5 medium carrots, sliced 1/4-inch thick
- 3 tablespoons olive oil, divided
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- 4 medium shallots, peeled and quartered lengthwise
- ¾ cup dried cranberries
- 1 10 ounce bunch kale, stems removed and leaves cut into 1/2-inch thick ribbons (8 cups)
- ½ cup golden raisins
make the dressing:
- 3 tablespoons lemon juice
- 1 ½ tablespoon honey mustard
- 3 cloves garlic, minced
- 1 ½ teaspoon grated fresh ginger
- ½ cup roasted, salted pumpkin seeds (pepitas)
Instructions
- Preheat oven to 425 degrees.
- Prepare a large baking sheet with parchment paper.
- In a large bowl combine beets, carrots, 2 tablespoons of olive oil, salt and pepper. Carefully add carrots and beets to hot pan in a single layer; set bowl aside. Roast for 12-13 minutes. Add shallots and cranberries to pan, stirring to coat. Roast for 20 to 25 minutes more or until vegetables are just tender. Toss one time in the middle of roasting.
- In a large salad bowl, place the kale and add 1 Tbsp. oil. Massage the oil into the kale with your hands. It will be come a brighter green, and very much softer.
- In a small bowl, combine raisins, lemon juice, mustard, garlic and ginger.
- When the vegetables are roasted, remove the pan from oven, add raisin mixture and stir to coat. Cool for 5 minutes.
- Add the vegetable and raisin mixture to the large bowl of kale; toss to coat.
- Let stand for at least 30 minutes. Serve at room temperature, or cover and refrigerate for up to 4 hours, then bring to room temperature and stir before serving.
- To serve, transfer to a platter and top with pumpkin seeds.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
