This Roasted Beet Kale Salad is a perfect blend of earthy, sweet, and tangy flavors. With roasted beets, creamy goat cheese, and a honey-balsamic vinaigrette, it’s a delicious and healthy option for any meal.

The massaged kale adds a hearty base that’s packed with nutrients, while dried cranberries and honey roasted pecans bring in just the right amount of sweetness and crunch.

This salad is simple enough to whip up for a quick lunch but impressive enough to serve at a dinner party. My family loves it when I bring this salad to Thanksgiving! Plus, it can be made ahead and stored for up to three days!

image of kale beet salad in a wooden salad bowl.

Before diving into this recipe, why not learn how to grow your own kale and beets from seed to harvest? These veggies are among my favorites to grow in both spring and fall. They’re ideal for beginner gardeners and make a fantastic addition to any homegrown garden!

In this Article

How to Make this Easy Roasted Beet Kale Salad

Ingredients:

16 oz chopped kale (stems removed) – I love using curly leaf kale for this recipe, but dino kale works just as well. It’s perfect if you already have some growing in your garden, but if not, store-bought is a great option—and you can even get it pre-chopped for convenience!

2 medium beets – You can use red beets, golden beets, chioggia beets. They all taste great when roasted!

1 cup crumbled goat cheese – Goat cheese perfectly complements the flavors of the beets and balsamic dressing, but if it’s not your favorite or isn’t available, feta cheese makes a good alternative.

1 cup dried cranberries

1 cup honey roasted pecans – I used store-bought for convenience, but have made my own in the past. Do what you have time for. If you are allergic to tree nuts, then I would suggest pepitas or sunflower seeds for that bit of crunch.

Honey-balsamic vinaigrette – You can use my homemade recipe or use a store bought version like Ken’s Steakhouse.

1 tablespoon olive oil – You can use any light flavored oil. I used extra virgin olive oil

Salt – for massaging the kale

Instructions:

Roast the Beets:

Preheat your oven to 400°F.
Wash the beets thoroughly, chop off the top stems, and leave the skins on for now.
Rub or spray some olive oil on the beet skins and place them in a baking dish. Cover the dish with foil, or individually wrap each beet in foil before placing them in the dish.
Roast for 45-60 minutes, or until the beets are fork-tender.
Let the beets cool for 10-15 minutes, then run them under cool water to easily peel off the skins.
Chop the beets into small cubes, or whatever size you prefer.

Salad Prep:

While the beets are cooling, chop the kale and remove the stems (if not already prepped). Place the kale in a large bowl.
Add 1 tablespoon of olive oil and a pinch of salt to the kale, and massage it with your hands for 1-2 minutes. The kale should turn a deep green and soften as its volume reduces.

Add the chopped beets, goat cheese, dried cranberries, and honey roasted pecans to the bowl. Mix well.
Drizzle the honey-balsamic vinaigrette over the salad, starting with ¼ cup. Add more to taste if needed, but start small and adjust as desired.
Serve immediately, or store in the fridge for up to 3 days.

Tips:

If you’re prepping the salad in advance, wait to add the dressing until right before serving to keep the kale crisp.
Feel free to use a store-bought honey-balsamic vinaigrette or another sweet, fruity dressing of your choice.
Save time by using pre-made honey roasted pecans.