I’ve been riding the kale train for what seems like forever. What’s not to love about kale? It’s a nutritional bang for your buck and a tasty one at that. So when I got a request from a coworker to make a kale salad my first thought was gosh no, kale salads are so 2012, the internet is flooded with them and I’m not sure it can handle many more.

Well here is one more. This is for all those people just climbing aboard the kale train, y’all are in for one helluva ride because this salad is pretty awesome. The dressing with roasted beets has a little honey so it’s sweet and smokey and cuts any bitterness the kale may have. It’s a lot different than my go-to kale salad which usually consists of loads of garlic, ginger, lemon juice and pepper flakes.

Ingredients for the Dressing

  • 3 small slices beets (roasted)
  • 5 tablespoons olive oil (or you favorite salad dressing oil)
  • 4 tablespoons lemon juice
  • 2 tablespoons vinegar (I used apple cider)
  • 1 tablespoon honey
  • salt and pepper, generously

Ingredients for the Salad

  • about 2 bunches kale (you can combine different types, or use just one)
  • 1/2 cup slivered almonds
  • 1/2 cup cranberries
  • 3 to 4 medium sized beets
  • a few slices goat cheese (omit if you want to keep this vegan)
  • panko bread crumbs (optional)


Start by preheating the oven to 375. Clean and slice the beets, toss in some salt, pepper and your favorite high heat oil. Roast on a cookie sheet (use parchment paper if you like) for 15 to 20 minutes until tender. While the beets are roasting finely chop the washed kale. You can do this in the food processor if you have one and it will save you some time. Combine all the ingredients for the salad in a large bowl and toss together. Combine all ingredients for dressing and blend together. Top salad with goat cheese slices, if you like.


I usually add garlic to everything but decided this salad would be just as tasty without it. But surprise, surprise, I added garlic to the dressing at the very end, about 3 small cloves and I loved it. If you love garlic as much as I do, you should probably do that too.

Photography by Paige Alisa

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