Kale Salad with Roasted Beet Dressing Recipe

Name: Kale Salad with Roasted Beet Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Small Beets, Washed, Peeled; Olive Oil, Salt And Pepper, For Sprinkling On The Beets; 2 bunches Kale; 1/2 cups Cranberries; 1/2 cups Slivered Almonds; 1/4 cups Panko Bread Crumbs; 4 ounces, weight Goat Cheese (omit This If You Want To Keep It Vegan); 3 Roasted Beet Slices; 1 pinch Salt And Pepper; 5 Tablespoons Olive Oil; 4 Tablespoons Lemon Juice; 1 Tablespoon Honey; 3 Tablespoons Apple Cider Vinegar

Servings: persons

4 Small Beets, Washed, Peeled
Olive Oil, Salt And Pepper, For Sprinkling On The Beets
2 bunches Kale
1/2 cups Cranberries
1/2 cups Slivered Almonds
1/4 cups Panko Bread Crumbs
4 ounces, weight Goat Cheese (omit This If You Want To Keep It Vegan)
3 Roasted Beet Slices
1 pinch Salt And Pepper
5 Tablespoons Olive Oil
4 Tablespoons Lemon Juice
1 Tablespoon Honey
3 Tablespoons Apple Cider Vinegar

1
Preheat oven to 375 F.
2
Slice the washed beets and toss with salt and pepper and a little bit of your favorite high heat oil.
3
Put them on a rimmed baking sheet in a single layer and roast at 375 F until tender, about 20 minutes.
4
Thoroughly clean the kale and finely chop.
5
I pulsed it in the food processor to minimize the effort.
6
To assemble the salad, put your thoroughly washed and finely chopped kale in a large salad bowl.
7
Add the roasted beets (reserving 3 slices for the dressing) and the cranberries and almonds.
8
Toss together letting the hot beets warm up the greens.
9
Combine the ingredients for the dressing in a blender, food processor or immersion blender and pulse to combine.
10
Lightly brown panko bread crumbs in a pan on medium heat for about 6 minutes or until light brown in color.
11
Turn off heat and add goat cheese slices, covering the cheese slices thoroughly with the panko.
12
The heat in the pan will gently warm the cheese allowing the panko to stick to the cheese.
13
Season salad with salt and pepper and toss.
14
Add the dressing when you serve the plate.
15
Top with the panko crusted goat cheese.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 Small Beets, Washed, Peeled, Olive Oil, Salt And Pepper, For Sprinkling On The Beets, 2 bunches Kale, 1/2 cups Cranberries, and more.

Yes, Kale Salad with Roasted Beet Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kale Salad with Roasted Beet Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions