This post contains affiliate links. Please see our disclosure policy.
There’s something incredibly satisfying about creating a dish that looks as good as it tastes. This Beet and Kale Salad is one of those recipes I’ve made countless times, and it never fails to impress. Whether you’re looking to brighten up a dinner party or just want a vibrant addition to your meal, this salad is a perfect choice.
Table of Contents
- Quick and Easy Kale and Beet Salad Recipe
- Ingredients for Beet and Kale Salad
- How to Make Beet and Kale Salad with Goat Cheese and Pomegranate
- Tips for the Perfect Salad
- How to Extract Arils from a Pomegranate
- Variations of Kale Salad with Beets
- FAQs About Kale Salad
- More Recipes You Might Like:
- Easy Beet and Kale Salad Recipe
Quick and Easy Kale and Beet Salad Recipe
Combining the earthy flavors of roasted beets with the fresh crispness of kale, this healthy salad brings a delightful mix of textures and tastes to your table. The addition of crunchy walnuts and creamy goat cheese complements the sweet and tangy dressing, making each bite scrumptious.
Ingredients for Beet and Kale Salad
- Beets: Roasted to enhance their sweet, earthy flavor.
- Kale: Its slightly bitter taste balances the sweetness of the other ingredients.
- Red Onion: Adds a sharp bite.
- Pomegranate Seeds: Provide a juicy pop of tartness.
- Walnuts: Toasted for a nutty crunch.
- Goat Cheese: Creamy and tangy, it melds beautifully with the other elements.
See the recipe card at the bottom of this post for the full list of ingredients and measurements needed.
How to Make Beet and Kale Salad with Goat Cheese and Pomegranate
STEP 1 – Preheat your oven to 400°F (200°C) and roast the beets wrapped in foil until tender, about 45 minutes. Allow them to cool before peeling and dicing.
STEP 2 – While the beets cook, toast the walnuts in a dry skillet until fragrant and set aside.
STEP 3 – Massage your chopped kale with a bit of olive oil and salt to soften it, making it more palatable and easier to digest.
STEP 4 – In a large bowl, mix the kale, beets, red onion, and pomegranate seeds. Add the walnuts.
STEP 5 – For the dressing, whisk together olive oil, orange juice, balsamic vinegar, Dijon mustard, honey, and seasonings.
STEP 6 – Drizzle the dressing over the salad, toss everything together, and top with crumbled goat cheese. Serve immediately for the best flavor.
Tips for the Perfect Salad
- Enhance Flavors: Let the salad sit for a few minutes after adding the dressing to allow the flavors to meld.
- Cheese Choices: If goat cheese isn’t your thing, feta works great too.
- Seasoning: Adjust the salt and pepper to taste, depending on your preference and dietary needs.
How to Extract Arils from a Pomegranate
- Remove the Arils: Hold a section over a bowl and tap the back with a wooden spoon, allowing the arils to fall out. You can also use your fingers to loosen any remaining arils.
- Cut the Pomegranate: Using a sharp knife at a 90 degree angle, cut around and remove the blossom end (also known as the crown) of the pomegranate.
- Notice: the bitter white pith is arranged in five ribs.
- Score the Skin: Make shallow cuts in the pomegranate skin along the five ribs.
- Break it Apart: Gently pull the pomegranate apart along the scored lines, one section at a time.
Variations of Kale Salad with Beets
- Vegan Version: Replace goat cheese with a vegan alternative or omit it.
- Nut Substitutions: Swap walnuts for pecans or almonds if desired.
FAQs About Kale Salad
Absolutely! Roast and store them in the fridge for up to 5 days for quick salad assembly.
Yes! To optimize for meal prep, keep the dressing separate and add just before serving to maintain the texture and freshness of the greens. You can store the prepped components in airtight containers in the refrigerator, making your meals both convenient and quick to assemble throughout the week.
Baby spinach, arugula, or mixed greens are excellent alternatives.
Yes, just use a plant-based cheese or omit the cheese entirely.
Pecans, almonds, or hazelnuts are great substitutes.
This salad not only delivers on taste and health benefits but also introduces a wonderful array of textures and colors to your plate. Serve it up at your next gathering or enjoy it as a wholesome meal during the week!
More Recipes You Might Like:
If you enjoyed this recipe, please consider leaving a STAR ⭐️ RATING in the COMMENTS 📝 SECTION below.
Easy Beet and Kale Salad
Ingredients
- 3 medium beets, roasted and diced
- 4 cups kale, chopped
- 1/4 cup thinly sliced red onion
- 1/2 cup pomegranate seeds, arils
- 1/2 cup walnuts
- 3 Tablespoons olive oil
- 1 Tablespoon orange juice
- 1 Tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 ounces goat cheese, crumbled (optional: feta cheese)
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and roast the 3 medium beets wrapped in foil until tender, about 45 minutes. Allow them to cool before peeling and dicing.
- While the beets cook, toast the 1/2 cup walnuts in a dry skillet until fragrant and set aside.
- Massage your chopped 4 cups kale with a bit of olive oil and salt to soften it, making it more palatable and easier to digest.
- In a large bowl, mix the kale, beets, 1/4 cup thinly sliced red onion, and 1/2 cup pomegranate seeds. Add the walnuts.
- For the dressing, whisk together 3 Tablespoons olive oil, 1 Tablespoon orange juice, 1 Tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and salt and pepper to taste.
- Drizzle the dressing over the salad, toss everything together, and top with crumbled 2 ounces goat cheese. Serve immediately for the best flavor.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious, crunchy, and full of flavor!