Roasted Beet and Kale Salad (Easy!)
A simple roasted beet and kale salad tossed in a flavorful balsamic-Dijon dressing. So fresh and nourishing!
Servings: 4 (1.5-cup servings)
Ingredients
- 1 large bunch kale*
- 4 cooked baby beets**
- 1 medium carrot
- 1/4 cup red onion
- 3 Tbsp. sunflower seeds
For the balsamic-Dijon dressing:
- 3 Tbsp. balsamic vinegar
- 2 tsp. Dijon mustard
- 1 clove garlic, minced
- 2 tsp. water
- Pinch of salt
Instructions
- Make dressing: Place all dressing ingredients in a small bowl and whisk to combine. Set aside.
- Chop kale into bite-sized pieces, large stems removed. Place in a large bowl and gently massage for 30 seconds to help tenderize.
- Add dressing over top of kale and toss well to combine. Set aside to marinate while you prepare the veggies.
- Dice cooked beets, shred carrot, and finely slice red onion. Place in bowl with kale.
- Toss to combine. Sprinkle sunflower seeds on top before serving.
Notes
*Kale: Either lacinato or curly kale works great. (I used lacinato.) One large bunch equals about 4-5 cups chopped.
**Beets: I use the "Love Beets" brand 8.8 oz. pack of cooked organic beets, which usually contains about 3-5 beets or 250 grams.
Serving & storing: Best enjoyed within 1-2 days after tossing with dressing. Store leftovers in an airtight container in the refrigerator.
Yield: Recipe makes about 6 cups salad.
Recipe originally published November 2017. Updated May 2023.
Nutrition Per Serving (Estimate)
Calories: 114 kcal | Carbohydrates: 14 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Potassium: 557 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 10934 IU | Vitamin C: 82 mg | Calcium: 239 mg | Iron: 2 mg
