This all seasons salad celebrates all things seasonal. I love that beets and kale are available for most of the year. The fresh apple helps balance out the homemade vinaigrette, but fresh strawberries are also amazing in the summer months. Use culture-rich apple cider vinegar in this simple vinaigrette which can last for a week in the fridge.
Keyword: Beet Salad Recipe, Beet Side Dish, Grated Beetroot and Apple Salad
If using toasted walnuts: Preheat the oven to 350 degrees Fahrenheit. Roughly chop the walnuts before placing on a baking tray. Bake them in the oven for about 8 to 10 minutes or until nice and toasted, giving the tray a quick shake midway. Remove and set aside to let cool.
While the walnuts are toasting, prepare the vegetables. Wash and de-stem the kale. Roughly chop into bite-sized pieces and add it to a large salad bowl along with the washed baby spinach and chopped dill.
Next, prepare the beet. Option to peel it first, or skip this step and simply grate the entire washed beet (skin and all!). Add this to the bowl of kale and spinach.
Wash the apple, and core it before thinly slicing it. Add the sliced apple to the rest of the salad ingredients.
To prepare the dressing place all of the ingredients in a glass jar. Close the lid tightly and give it a good shake. Season to taste. Alternatively, you can blend all ingredients in a small blender, adding in the olive oil last to gently mix.
To serve the salad, top with the walnuts and drizzle with the dressing. If not serving immediately it is fine to dress the salad beforehand to let the kale soak up the flavour of the dressing, but be sure to only add the apple and walnuts prior to serving.
Make it vegan: Use maple syrup in place of honey Add a protein: Boil 8 eggs or baked some tofu (See recipe for Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing) Add a starch: Serve with 1 cup raw quinoa, cooked as per package directions Make it raw: Serve with fresh walnuts, not toasted. Use raw mustard and raw honey