Kale Salad with Beet Apple and Dill
Print Recipe
5 from 2 votes

Kale Salad with Beet Apple and Dill

This all seasons salad celebrates all things seasonal. I love that beets and kale are available for most of the year. The fresh pear helps balance out the homemade vinaigrette. Use culture rich apple cider vinegar in this simple vinaigrette which can last for a week in the fridge.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: Kale, Probiotics, Salad, Seasonal
Servings: 4
Calories: 350kcal

Ingredients

  • 1 large apple
  • 1 large beet
  • 1 small bunch kale
  • 3 cups baby spinach
  • 1/4 cup dill fresh
  • 1 cup walnuts halves

For the dressing

  • 2 tbsp olive oil extra virgin
  • 2 tbsp apple cider vinegar unpasteurised
  • 1 tsp seeded mustard
  • 2 tbsp honey raw
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper ground

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Roughly chop the walnuts before placing on a baking tray. Bake them in the oven for about 5 minutes or until nice and toasted, given the tray a quick shake midway. Remove and set aside to let cool.
  • While the walnuts are roasting prepare the vegetables. Wash and de-stem the kale. Roughly chop and add it to a large salad bowl along with the washed baby spinach and chopped dill. 
  • Next, peel the beet and coarsely grate it. Add this to the bowl. Finally, core the apple and slice it thinly before adding it 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 magic bullet, adding in the olive oil last to gently mix.
  • To serve the salad, top with the walnuts and drizzle with the dressing. Option to serve with a protein and starch of your choice to complete the meal.

Notes

Make it vegan: Use maple syrup in place of honey
Add a protein: Boil 8 eggs or baked some tofu (See recipe for Summer Tofu Salad Bowl)
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

Nutrition

Calories: 350kcal | Carbohydrates: 27g | Protein: 8g | Fat: 20g | Saturated Fat: 2.5g | Sodium: 105mg | Fiber: 5.5g | Sugar: 14.5g | Vitamin C: 107.3mg | Calcium: 150mg | Iron: 3.6mg