Kale, Red Cabbage and Beet Salad

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Kale, Red Cabbage and Beet Salad

This nutrient-rich kale salad is loaded with goodness! The superfood kale is comes together with vibrant red cabbage and pickled beets then topped with goat cheese, parsley and walnuts. Then toss with a tangy and sweet vinegarette is a perfect balance of delicious flavours! Enjoy it as a meal or side salad!

Prep Time10

Total Time10

Course: Salad

Servings:

Calories: 225.45kcal

Author: Rose

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!!

Notes

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 dressing to absorb into the salad. Enjoy!

Nutrition