This nutrient-rich Kale, Red Cabbage and Beet Salad is loaded with goodness! The superfood kale is the base of this salad with vibrant red cabbage and pickled beets then topped with goat cheese, parsley and walnuts. Then toss with a flavourful tangy and sweet vinegarette is a perfect balance of delicious flavours! Enjoy it as a meal or side salad!
This simple salad with big flavours and made in 15 minutes or less! The end result is this absolute delicious and nutritious salad! I used my homemade pickled beets for this recipe. It is a great way to incorporate canned vegetables in a recipe and how little time it takes to make this salad when all you need to do is open a jar. I love goat cheese and walnuts in my salads, as you may have noticed.
The vinaigrette is so tasty with a tanginess of the apple cider, balsamic vinegar and Dijon mustard. Then the smooth sweet honey blended together.
I am a huge fan of kale and this superfood can easily be added to many dishes such as stews, soups, stir-fries, quiches, frittata recipes and the list goes on. It is so versatile and can’t forget to mention it’s nutritional value. I like to use organic kale in my recipes to reduce the pesticide use. By adding this healthy vegetable will not only provide additional nutritional value but it will have your family members eating something they wouldn’t otherwise. I know because I have been there!
To create an edible texture of this vegetable and it only takes a couple of minutes with a drizzle of olive oil and massaging the greens to create a soft kale salad. I have included the directions in my recipe and I am sure you have seen it on many kale salad recipes. It’s a great technique to use to enjoy this healthy superfood.
INGREDIENTS
SALAD
- GREENS: I use organic kale for my salads, mainly because of the reduced pesticide use and when comparing prices, there really isn’t that much of a difference. Parsley is another green I like to add to my recipes for it’s flavour and nutritional value.
- RED CAGGABE: love the crunch, vibrant and the nutritious value of this cabbage
- BEETS: I used my homemade canned beets and you can purchase them or roast the beets
- GOAT CHEESE: adds a creamy texture and feta cheese can be substituted
- WALNUTS: I will always have walnuts sitting around, my favourite. Pecans and almonds are great alternatives.
VINAIGRETTE
- EXTRA VIRGIN OLIVE OIL: use a good quality, it can make a huge difference in flavour
- APPLE CIDER VINEGAR AND BALSAMIC: fresh yet a tangy and sweet flavours from these vinegars
- GARLIC: a pungent flavour
- DIJON MUSTARD: adds a creamy yet tangy flavour to a salad
- HONEY: a perfect sweetness and maple syrup can be substituted
- SEASONINGS: Himalayan salt and pepper
GOOD TO KNOW
It is recommended to massage the kale with some olive oil, about 1-2 tablespoons with your hands before combining it with the ingredients. This helps to break down the leaves. This helps with the digestion when eating kale.
Make the vinaigrette ahead of time so the flavours merry and you will get the full benefit of the flavours.
I added my homemade canned beets to this salad and I love the tangy yet a hint of sweetness it adds to this salad. If you have homemade canned beets or your favourite jar of beets they can be added to this salad. Also another option is to roast the beets. Go to Roasted Beet Salad and Goat Cheese with Balsamic Vinaigrette recipe. It explains how to roast beets.
HOW TO MAKE THIS RECIPE
Using a measuring cup or small bowl, whisk together olive oil, apple cider vinegar, balsamic vinegar, garlic, Dijon mustard, honey, salt and pepper. Set aside.
Add the kale leaves to a large bowl and drizzle with olive oil. Massage the kale until the leaves becomes soft. Add red cabbage, beets, most of goat cheese and walnuts.
Pour the vinaigrette over the salad and toss until all ingredients are coated. Transfer to a serving salad bowl. Add the remaining goat cheese and walnuts on top of the salad. Serve and enjoy!!
STORING: This delicious salad will keep up to 2 days in the refrigerator in an air-tight container. Honestly, you will enjoy this salad so much, there won’t be any leftovers.
This salad can be made ahead. Add the vinaigrette just before serving and allow to sit for the vinaigrette to absorb into the salad. Enjoy!
FEW SALADS TO TRY.....AND MUCH MORE IN THE SALAD CATEGORY
DID YOU MAKE THIS DELICIOUS SALAD….
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Kale, Red Cabbage and Beet Salad
Equipment
- large bowl
Ingredients
Salad:
- 4 cups kale, remove leaves from rib, bite size pieces
- 1 cup red cabbage, sliced
- 3 beets, sliced
- 1/3 cup goat cheese, crumbled
- 1/4 cup walnuts, roughly chopped
- 1/4 cup parsley leaves
Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1/2 tbsp balsamic vinegar
- 1 clove garlic, mashed
- 1 tsp Dijon mustard
- 1 tbsp honey
- salt and pepper
Instructions
- Vinaigrette: using a measuring cup or small bowl, whisk together olive oil, apple cider vinegar, balsamic vinegar, garlic, Dijon mustard, honey, salt and pepper. Set aside.
- Salad: Add the kale leaves to a large bowl and drizzle with about 1-2 tablespoons of olive oil. Massage the kale until the leaves becomes soft. Add red cabbage, most of the beets and half of the goat cheese to the bowl.
- Pour the vinaigrette over the salad and toss until all ingredients are coated. Transfer to a serving salad bowl. Add the remaining goat cheese, beets and walnuts on top of the salad. Serve and enjoy!!
