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This kale and beet salad is a healthy vegetarian fall salad with dried cranberries, pecans, and a tangy balsamic vinaigrette dressing.
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4.34 from 3 votes

Roasted Beet and Kale Salad

This kale and beet salad is a healthy vegetarian fall salad with dried cranberries, pecans, and a tangy balsamic vinaigrette dressing. 
Prep Time10 minutes
Cook Time35 minutes
Inactive time:30 minutes
Total Time1 hour 15 minutes
Course: Salad
Cuisine: American
Keyword: beet and kale salad
Servings: 4
Author: Natasha Bull

Ingredients

  • 4 small beets peeled & quartered
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • 2 bunches kale tough stems removed & torn into small pieces
  • 1/4 medium red onion chopped finely
  • 1/2 cup dried cranberries 
  • 1/2 cup halved or chopped pecans

Dressing:

  • 1 tablespoon honey
  • 1 tablespoon lime juice 
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Salt & pepper to taste

Instructions

  • Preheat oven to 400F and move the rack to the middle position.
  • Prep beets. Add the beets to a baking dish along with 1 tbsp of olive oil and some salt & pepper. Toss until they're coated and roast for 35 minutes or until they're cooked through.
  • Meanwhile, prep the other ingredients and add them to a large salad bowl. Whisk the dressing ingredients together in a small bowl. 
  • Once the beets are done, let them cool for a few minutes then add them to the salad and toss everything together until coated. 
  • You can serve immediately, but I like to let the salad dressing sit on the kale for about 30 minutes - it helps soften it a bit. 

Notes

  • I don't massage my kale, and I don't really think it's necessary if you remove all the tough stems [ but if you normally massage your kale for salads, go ahead :) ]. With that said, kale is pretty tough in general, so I like to let the dressing sit on it for a while prior to serving. You can prep this salad up to an hour ahead and nothing in here will wilt. I suggest covering it and storing it in the fridge if you do make it ahead. 
  • I used one bunch of "normal" kale, and one bunch of red kale. 
  • Serves 4-6.