Kale and Beetroot Salad with Walnut Vinaigrette
Hearty massaged kale with roasted beetroots and a tangy walnut vinaigrette for a vibrant, skin-supportive dish. This mediterranean-inspired salads (gluten-free, dairy-free) ready in about 65 minutes pairs kale, beetroots, walnuts into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 310 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 bunch, stems removed, leaves chopped kale
- 2 medium, peeled and roasted (40 minutes at 400°F) beetroots
- 1/4 cup, toasted and chopped walnuts
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Prepare beetroots by slicing into 1/4-inch rounds and roasting at 400°F for 40 minutes until tender.
- Step 2: Whisk together 2 tbsp apple cider vinegar, 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 3: Place chopped kale in a large bowl and drizzle with 1 tbsp vinaigrette. Massage for 2-3 minutes until tender and dark green.
- Step 4: Add roasted beetroots and 1/4 cup toasted walnuts to the kale, drizzle with remaining vinaigrette, and toss gently.
Frequently asked questions
How long does Kale and Beetroot Salad with Walnut Vinaigrette take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kale and Beetroot Salad with Walnut Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kale from drying out.
Can I substitute ingredients in Kale and Beetroot Salad with Walnut Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kale and Beetroot Salad with Walnut Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kale and Beetroot Salad with Walnut Vinaigrette gluten-free?
Yes — this recipe is tagged gluten-free, dairy-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A delightful dish that showcases the best of Mediterranean ingredients. The walnuts add a lovely crunch and the vinaigrette is just right.
- ★★★★★
This salad is a perfect blend of earthy and fresh! My family loved the beetroot and kale combo, and the walnut dressing was divine.
- ★★★★★
Made this for a dinner party and it was a hit! The flavors are vibrant and the salad holds up well even when dressed ahead.
