Name: Spiralized Beet and Kale Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 1-cup servings
Ingredients: 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); 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

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:

Eat clean all winter with Citrus Kale Beet Winter Rainbow Salad in Bragg apple cider vinaigrette on thekitchengirl.com #bragg #applecidervinegar #superfood #wintersalad #buddhabowl #powerbowl #nourishbowl #vegansalad #mealprep #mealplan #spiralizer #eatclean #veganrecipe

Print REcipe

5 from 12 votes

Spiralized Beet and Kale Salad

Nourishing kale salad with spiralized beets, arugula, juicy grapes, oranges, and pomegranate, tossed in Bragg apple cider vinaigrette.

Course Salad, Side Dish

Cuisine American

Prep Time 20 minutes

Total Time 20 minutes

Servings 1-cup servings

Calories 171kcal

Author Traci Antonovich

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

Yield: 8 cups

Serving size: 1 cup

Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition Facts

Spiralized Beet and Kale Salad

Amount Per Serving (1 cup)

Calories 171 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Sodium 118mg5%

Potassium 322mg9%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 7g8%

Protein 3g6%

Vitamin A 3521IU70%

Vitamin C 53mg64%

Calcium 71mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag me!Mention @thekitchengirl or tag #thekitchengirl

About
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Traci Antonovich

Recipe author and food photographer at The Kitchen Girl

I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

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Comments

Eden | Sweet Tea and Thyme says
08/27/2019 at 4:44 pm

Gotta get a spiralizer this season! That salad looks gorgeous!
- Traci Antonovich says
  08/27/2019 at 4:50 pm
  Awesome, thanks Eden! And…yes, you must get one 🙂
Jess says
08/27/2019 at 2:26 pm

What a pretty pretty salad. Spiralized vegetables are so easy and fun. I love your mix here!
- Traci Antonovich says
  08/27/2019 at 2:32 pm
  Thanks so much, Jess! Glad you love it!
Jordin says
08/27/2019 at 2:19 pm

This salad screams winter! I love it, and it’s a must try for sure!
- Traci Antonovich says
  08/27/2019 at 2:31 pm
  Thanks, Jordin…I LOVE your enthusiasm 🙂
Carrie | Clean Eating Kitchen says
08/27/2019 at 1:47 pm

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!
- Traci Antonovich says
  08/27/2019 at 1:52 pm
  Thanks, Carrie! Yes, this is definitely one healthy winter salad 🙂
Claire Cary says
08/27/2019 at 1:39 pm

I need to get my spiralizer out ASAP! Loving these fresh colors
- Traci Antonovich says
  08/27/2019 at 1:51 pm
  Haha thanks, Claire! Love that enthusiasm 🙂
Tonje says
08/27/2019 at 11:25 am

Such a colorful autumn salad, it’s great! I love salads, and this one is perfect for a wholesome lunch.
- Traci Antonovich says
  08/27/2019 at 11:53 am
  Thanks, Tonje…love hearing this! You’re right…it’s all about the wholesome 🙂
Maureen says
12/31/2018 at 8:53 am
Your instructions mention adding lemon juice to the vinaigrette, but your ingredients don’t list lemon juice. How much do you use?
- Traci Antonovich says
  12/31/2018 at 8:59 am
  Hi Maureen! Oops, no lemon juice on this one…not sure how that snuck in there. Just fixed it. Thank you! 🙂
- Maureen says
  01/02/2019 at 2:56 pm
  
  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!!
- Traci Antonovich says
  01/02/2019 at 3:08 pm
  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!
Molly Kumar says
01/29/2018 at 8:41 am

That definitely my kind of meal. I love mixing all colored veggies and nuts for a crispy – yum salads. Will try soon.
- Traci Antonovich says
  01/29/2018 at 12:11 pm
  Thanks so much Molly! Hope you love it like I do 🙂
Elaine @ Dishes Delish says
01/29/2018 at 8:33 am

This salad looks incredibly delicious and healthy!! Perfect because now I’m eating healthier!! I can’t wait to try it!!
- Traci Antonovich says
  01/29/2018 at 12:09 pm
  Yayyy thanks Elaine! Hope you do get the opportunity to try it! It’s such a favorite over here 🙂
Ginny McMeans says
01/29/2018 at 8:15 am

This is a beautiful salad. I could have this as a meal every week. Thanks for the lovely dish with that vinaigrette.
- Traci Antonovich says
  01/29/2018 at 12:09 pm
  Aww thanks so much Ginny! Love hearing this 🙂
Monica | Nourish & Fete says
01/29/2018 at 8:12 am

Hi Traci! This looks fantastic – I just love bright, colorful meals and side dishes, and this is just the thing!
- Traci Antonovich says
  01/29/2018 at 11:52 am
  Thanks so much Monica! This one really gets me through winter with all the nutrients and flavors! 🙂
Veena Azmanov says
01/29/2018 at 7:54 am

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.
- Traci Antonovich says
  01/29/2018 at 11:50 am
  Yay thanks Veena! Yep, it’s a perfect way to eat beetroot! You can kinda “sneak” it in with this one 🙂
Laura Babbitt says
10/25/2016 at 2:14 pm
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!
- Traci Antonovich says
  10/25/2016 at 2:21 pm
  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 🙂

Spiralized Beet and Kale Salad