This is an incredibly tasty salad that is packed full of nutrients and vitamins! It is also one that will keep you feeling satisfied longer than most.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.

  • Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.

  • Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.

Cook's Note:

You can add chevre (goat) cheese right before serving if you would like to add a creamy texture. This salad is even great the next day as kale holds its firmness quite well!

Nutrition Facts

263 calories; protein 6.7g 14% DV; carbohydrates 34.1g 11% DV; fat 12.8g 20% DV; cholesterolmg; sodium 294.2mg 12% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/06/2013
I was surprised at how much better it was the next day when the flavors really came together. I made a few changes only because I didn't have all the ingredients on hand but they were slight. I used pecans instead of cashews and used regular raisins instead of golden and used craisins instead of dried cherries. The roasted beets were delicious in this salad and a great way to use up the beets from the garden. I also added about 2-3 extra beets. One other change was to the method of prep: I poured dressing (only used about 1/2) on just the kale and massaged the dressing onto the kale with my fingers. I do this with another kale salad and it really softens the kale but doesn't make it soggy. Then I added the remaining ingredients. Thanks for the recipe! Read More
(17)

Most helpful critical review

Rating: 2 stars
06/29/2014
Takes a while to prepare since the beets need to roast over an hour. But they are soooooo good roasted! I'm not a big kale fan it is bitter. I used almonds walnuts and cashews. Not crazy about the cashews next time leave out. I'll submit another review after it sits awhile. Read More
(5)
33 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/05/2013
I was surprised at how much better it was the next day when the flavors really came together. I made a few changes only because I didn't have all the ingredients on hand but they were slight. I used pecans instead of cashews and used regular raisins instead of golden and used craisins instead of dried cherries. The roasted beets were delicious in this salad and a great way to use up the beets from the garden. I also added about 2-3 extra beets. One other change was to the method of prep: I poured dressing (only used about 1/2) on just the kale and massaged the dressing onto the kale with my fingers. I do this with another kale salad and it really softens the kale but doesn't make it soggy. Then I added the remaining ingredients. Thanks for the recipe! Read More
(17)
Rating: 5 stars
01/01/2014
Incredibly delicious! I will make this again and again. I didn't have apple cider so I used apple juice. Also because of what I had used pecans and pine nuts in place of cashews regular raisins and dried cranberries. I massaged the kale a bit with a drizzle of olive oil and salt before mixing with other items because I like my kale a bit softer. Great recipe and super versatile. The beets were a wonderful complement to the kale. Read More
(12)
Rating: 2 stars
06/29/2014
Takes a while to prepare since the beets need to roast over an hour. But they are soooooo good roasted! I'm not a big kale fan it is bitter. I used almonds walnuts and cashews. Not crazy about the cashews next time leave out. I'll submit another review after it sits awhile. Read More
(5)
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Rating: 5 stars
07/02/2014
I made this exactly as written and massaged the dressing into the kale like others suggested. I did toss in some chèvre. I was not a believer in eating raw kale until I tried this salad. My husband also said he loved the flavor and texture better than "regular salad". Thanks for sharing! Read More
(2)
Rating: 4 stars
01/28/2015
I made as directed using golden and red beets and massaged the dressing into the kale. This salad looks as wonderful as it tastes! Read More
(2)
Rating: 4 stars
03/23/2016
My notes: used cranberries walnuts and no apple cider. Read More
(1)
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Rating: 5 stars
11/13/2014
This recipe is delicious. I made it the day before and stored it in the fridge since other reviewers noted it was better the 2nd day. I had red beets (not golden) and regular raisins because that's what the store had but it didn't make a difference in flavor. For my beets I did peel and dice them prior to roasting in order to save time. Read More
(1)
Rating: 5 stars
06/12/2014
This is just wonderful! I used kale and beets that I got from our CSA. Our bunch of kale was rather small so I added some spinach as well. Absolutely delicious! Read More
(1)
Rating: 5 stars
10/20/2014
Fantastic! Even my husband who normally dislikes kale loved it. Read More
(1)