Shredded Beet Kale Salad

shredded beet kale salad in a white bowl.

This delicious shredded beet and kale superfood salad is loaded with nutritious ingredients like kale, roasted beets, pumpkin seeds, and dried cherries. It's the perfect healthy winter salad! (gluten-free, vegetarian, vegan option)


  • 2-3 medium beets, red, golden or both
  • 4 cups kale, chopped into thin ribbons
  • 1 tsp olive oil
  • 3 tbsp dried cherries
  • 3 tbsp pepitas
  • 1/4 crumbled feta cheese

For the dressing:

  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp honey
  • 1/8 tsp sea salt
  • 1/8 tsp freshly cracked pepper


  1. Preheat oven to 400° F. Scrub beets and wrap individually in foil. Place in a baking dish and roast for 40 minutes- 1 hour. Let cool before handling.
  2. Gently rub skin to peel it off. Shred cooled beets with a box grater or by thinly slicing with a sharp knife.
  3. Whisk dressing ingredients together in a small bowl.
  4. Wash kale and cut into thin ribbons. Add to a large bowl with 1 tsp olive oil. Gently massage kale for about 5 minutes.
  5. Add remaining ingredients. Drizzle on dressing, starting with about half, and toss to combine. Taste and add more dressing if needed.
  6. Serve immediately or refrigerate.


  • Don't skip massaging the kale. It takes the kale from tough and difficult to chew to softened and enjoyable to eat!
  • If you don't have dried cherries, you can use another dried fruit, like dried cranberries or raisins.
  • Omit the feta for a vegan version.
  • Store leftovers in the fridge in an airtight container for up to 4 days. This salad is great for meal prep because kale doesn't get soggy!

Keywords: shredded beet kale salad, beet and kale superfood salad