Sweet Kale Salad with Beets


I happened to come across some fresh beets and decided to make this beautiful salad. Paired with some roasted sweet potatoes for sweetness and quinoa for extra protein and texture. This salad is:

and Delicious


Beets have a very earthy and delicious flavor, they are also loaded with nutrients, including fiber, folate and vitamin C. They can even potentially help lower blood pressure.

You won’t be disappointed with this salad, and you will feel amazing after eating it. The dressing is a sweet balsamic that is super satisfying! Simply mix together some oil, balsamic vinegar, agave, Dijon and some sesame seeds (optional).

Make this salad for dinner on a weeknight or take it for lunch- it travels very well and keeps nicely for a few days in the fridge.

If you love this salad as much as I did be sure to tell us in the comments!


For the Salad:

  • 1 large bunch of Kale
  • 2 medium Sweet Potatoes
  • 1 1/4 cup cooked Quinoa
  • 1 large Red Beet
  • Pine Nuts (optional)

For the Dressing: 

  • 1/4 cup Sunflower Oil
  • 1 1/2 teaspoons Dijon Mustard
  • 1 tablespoon Balsamic Vinegar
  • 1 tablespoon Agave
  • 1 teaspoon Sesame Seeds
  • Salt and Pepper to taste


  • Pre-heat oven to 400 degrees
  • Peel sweet potatoes and cut into small cubes, distribute evenly on a baking sheet lined with parchment paper. Bake for approximately 20 minutes, flipping halfway through.
  • Cook quinoa according to package instructions. Approximately 3/4 cups of dry quinoa will turn into 1 1/4 cup of cooked quinoa.
  • Once both sweet potato cubes and quinoa are cooked, set aside to cool while preparing the rest of the salad.
  • Wash and tear kale into bite size pieces and place in a large salad bowl. Peel and shred one whole beet using a cheese shredder or shredder of your choosing, add to salad and mix well.
  • Begin making the dressing by combining all ingredients together in a small bowl and whisking well. Set aside.
  • Heat a small pan to medium heat and add pine nuts, every couple minutes give them a stir until they are nicely toasted. Set aside.
  • Add cooled sweet potato and quinoa into the salad and stir to combine.
  • Toss with salad dressing and serve immediately topped with toasted pine nuts or store covered in the fridge until ready to consume.



Roasted Cashew Kale Salad



  • 1 cup Strawberries
  • 1/2 cup Blueberries
  • 2 cooked Cobbs of Corn
  • 1 large Peach
  • 1 bundle Fresh Kale
  • 1 cup Brussels Sprouts
  • 1 cup Raw Cashews
  • 1/2 tbsp Olive oil
  • Balsamic Dressing or Balsamic Vinegar
  • Salt to taste


Roasted Cashews:

  • In a medium size mixing bowl toss together olive oil, salt and cashews to coat evenly. Spread cashews out onto a baking sheet and place in the oven at 350′ for approximately 10-15 mins or until the cashews have turned a darker brown. Turn the cashews halfway through.
  • Set aside to cool.


  • Bring a large pot of water to a boil and add cobs of corn, reduce heat slightly so it does not bubble over and let cook for 5 mins. Remove cobs and let cool.
  • Wash and prepare kale and brussels sprouts, cutting the brussels sprouts into thin slices. Toss together in a large serving bowl and add sliced strawberries, blueberries, and sliced peach.
  • Use a knife to cut off kernels from the cobs and add this to your salad, top with the roasted cashews and balsamic dressing of choice.


Chipolte Cauliflower Ranch Salad



Chipotle Cauliflower:

  • 1 head of Cauliflower
  • 1 tbsp of vegetable oil
  • 1 tsp chipotle powder  more to taste
  • 1 crushed or diced garlic clove
  • 1/2 tbsp of franks hot sauce or hot sauce of choice – more to taste


  • 1 bunch of kale
  • 1 handful of alfalfa sprouts
  • 3 radishes – i used and carrot peeler to make small slivers

Mild Ranch Dressing:

  • 1 cup Vegan Mayonnaise
  •  1 small clove of crushed garlic- more to taste
  • 1 tsp dried parsley
  • 1 tsp onion powder
  • 1 tsp vinegar – i used apple cider vinegar
  • Salt and Pepper to taste
  • Non-Dairy Milk


  • Pre-heat oven to 325′
  • Wash and break up the head of the cauliflower into bite size pieces and put into a large bowl to combine with the oil, chipotle,  hot sauce and garlic. Stir thoroughly.
  • Spread evenly on a baking sheet lined with parchment paper and place in the oven for approx 60 mins (depending on the size of your cauliflower pieces)
  • While the cauliflower is baking prepare your salad by first washing and cutting or ripping up your kale, place your kale onto your plate in serving size of your choosing and top with alfalfa sprouts and shredded radishes. Make sure your alfalfa sprouts are thoroughly washed and dried.
  • Prepare the ranch dressing by first adding the vegan mayo to a bowl and adding the garlic and dry spices. The add the vinegar. Add a plash of non- dairy milk and mix together. Add more non-dairy milk until you get your desired consistency. Add more salt or pepper to taste.
  • Once the cauliflower is done baking, top it onto your salad and then drizzle on your ranch dressing!