Spiralized Beet and Kale Salad is the perfect salad for fall and winter season. It has citrus, grapes, and pomegranate with kale, arugula, and pumpkin seeds, all tossed in an apple cider vinaigrette. This salad will get you through those winter blues, just like my Meal Prep Veggie Quinoa Chopped Salad.
Spiralized Beet and Kale Salad
During winter, there is nothing like warm soups, casseroles, and baked goods. In fact, I look forward to winter for those very things!
But, you know what else we need? Nourishing, raw, produce, yo!
I know it might seem crazy to eat cold things in winter, but I gotta say, there’s nothing like biting into a salad that has ALL the rainbow colors and ALL the flavors that result. Especially when you’re feeling deprived of fresh things.
You now what I’m talking bout! Enter the winter produce…
We have bitter kale, peppery arugula, sweet grapes, oranges, and pomegranate, savory pumpkin seeds, and spiralized raw beets, all tossed in my Bragg Raw Apple Cider vinaigrette. Boom! Bam!
I first tested this salad on three sets of visiting college pals a few years ago. Yeah, I like to turn my guests into ‘test’ subjects for new recipes.
This rainbow salad was one of them…and it was a smash hit!
“This is the best salad I have ever eaten!”…exclaimed my long-time, vegetarian pal during dinner. Now, I knew this salad could turn out well, but I was feeling super-boss after that comment.
How to meal prep this kale salad
If you’re like me and you like to meal prep salads for the week (or before your guests arrive), prepare this salad a day ahead, but only as separate components (for optimal freshness). Here’s what I do:
- make the vinaigrette and chill it in an airtight container
- chop, rinse, and air-dry the greens for a few hours; store them together in a sealed, plastic bag in fridge with a paper towel in the bag to absorb more moisture
- spiralize the beets and chill in an airtight container
- split the grapes and chop the orange; chill in airtight containers
- Toast the pumpkin seeds (in a skillet, no oil, medium flame, constantly moving until toasted) cool and store in airtight container at room temperature
Just before serving, toss all ingredients together with dressing. That’s it!
It’s even more convenient if you purchase packaged, prepared, kale and arugula.
Looking for a few more nutrition-packed meal prep or party salads? Check out my very popular Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette or my Brussels Sprout Slaw. Both are excellent fall and winter salads!
Spiralized Beet and Kale Salad Ingredients
For the kale salad:
- curly kale
- extra virgin olive oil
- arugula
- beets (spiralized)
- naval orange
- red or black grapes (black available all year)
- pomegranate seeds
- pumpkin seeds
For the Apple Cider Vinaigrette:
- Bragg Raw Apple Cider Vinegar
- Dijon mustard
- Agave nectar (or other liquid sweetener)
- salt and pepper
- extra virgin olive oil
Tools I used for this recipe:
- OXO Spiralizer
- chef knife
- cutting board
- salad hands
- large and small mixing bowls
- stainless steel colander
- air-tight storage containers
Spiralized Beet and Kale Salad
Ingredients
For the salad:
- 4-6 cups Kale loosely chopped
- 1 Tbsp Extra Virgin Olive Oil
- 2 cups Arugula
- 1 Beet spiralized
- 1 Navel Orange peeled, seeded, and chopped
- 1 cup Red Grapes halved
- 1/2 cup Pomegranate Seeds
- 1/4 cup Raw Pepitos (pumpkin seeds) lightly toasted
For the vinaigrette:
- 2 Tbsp Bragg Raw Apple Cider Vinegar
- 1 Tbsp Dijon Mustard
- 2 tsp Maple Syrup
- 1/4 tsp Kosher Salt
- 1/8 tsp Black Pepper
- 1/3 cup Olive Oil
Instructions
For the kale salad
- In a large bowl, combine KALE and OLIVE OIL; massage until kale softens.
- Add ARUGULA, BEET, ORANGE, GRAPES, POMEGRANATE, and PUMPKIN SEEDS; cover and refrigerate.
For the dressing
- In a small bowl, whisk together VINEGAR, DIJON, MAPLE SYRUP, SALT, and PEPPER; slowly drizzle in OLIVE OIL, whisking rapidly to form an emulsion; cover and refrigerate until ready to dress the salad.
To serve
- Wait to dress the kale salad until you're ready to serve it (to avoid ingredients becoming soggy).
RECIPE NOTES
Nutrition
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Gotta get a spiralizer this season! That salad looks gorgeous!
Awesome, thanks Eden! And…yes, you must get one 🙂
What a pretty pretty salad. Spiralized vegetables are so easy and fun. I love your mix here!
Thanks so much, Jess! Glad you love it!
This salad screams winter! I love it, and it’s a must try for sure!
Thanks, Jordin…I LOVE your enthusiasm 🙂
This is one amazing super food salad! It looks so full of flavor, and I love that it’s bright and colorful, perfect for grey winter days!
Thanks, Carrie! Yes, this is definitely one healthy winter salad 🙂
I need to get my spiralizer out ASAP! Loving these fresh colors
Haha thanks, Claire! Love that enthusiasm 🙂
Such a colorful autumn salad, it’s great! I love salads, and this one is perfect for a wholesome lunch.
Thanks, Tonje…love hearing this! You’re right…it’s all about the wholesome 🙂
Your instructions mention adding lemon juice to the vinaigrette, but your ingredients don’t list lemon juice. How much do you use?
Hi Maureen! Oops, no lemon juice on this one…not sure how that snuck in there. Just fixed it. Thank you! 🙂
Thanks for the quick response. I made this salad that night and it was delicious!! First kale salad my 4 kids and husband ever actually enjoyed! We’re making it again tonight. Thank you!!
Maureen…all those likes? THIS makes my day! You’re so sweet to let me know…I truly appreciate it 🙂 Happy New Year to you and yours!
That definitely my kind of meal. I love mixing all colored veggies and nuts for a crispy – yum salads. Will try soon.
Thanks so much Molly! Hope you love it like I do 🙂
This salad looks incredibly delicious and healthy!! Perfect because now I’m eating healthier!! I can’t wait to try it!!
Yayyy thanks Elaine! Hope you do get the opportunity to try it! It’s such a favorite over here 🙂
This is a beautiful salad. I could have this as a meal every week. Thanks for the lovely dish with that vinaigrette.
Aww thanks so much Ginny! Love hearing this 🙂
Hi Traci! This looks fantastic – I just love bright, colorful meals and side dishes, and this is just the thing!
Thanks so much Monica! This one really gets me through winter with all the nutrients and flavors! 🙂
That look so colorful and refreshing! I love kale but not a big fan of beetroot. I do want to add it to our diet so this might be a good idea.
Yay thanks Veena! Yep, it’s a perfect way to eat beetroot! You can kinda “sneak” it in with this one 🙂
Hi, Traci. What is the golden-colored spiralized veggie in the photos? I don’t see anything in the ingredient list unaccounted for in the photos, unless you have used more than one beet, i.e. both golden and red. Thanks!
Hi Laura, you are correct – I’m using a red beet and a golden beet (half of each). I’ll add it to the recipe instructions to make it more clear. I’ve been craving this salad lately! Thanks for the question, too 🙂