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Shredded Beet Kale Salad

shredded beet kale salad in a white bowl.
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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)

Ingredients

Scale
  • 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

Instructions

  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.

Notes

  • 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

Find it online: https://livelytable.com/shredded-beet-salad/