Kale and Roasted Beet Salad with Walnuts and Orange Vinaigrette
A hearty salad featuring earthy roasted beets, nutrient-dense kale, and crunchy walnuts, dressed in a vibrant orange-honey vinaigrette for a refreshing lunch or light dinner. This american-inspired salads (vegetarian, gluten-free) ready in about 45 minutes pairs medium beets, kale, 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 2, 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
- 3 medium beets
- 4 cups kale
- 1/4 cup walnuts
- 2 tbsp olive oil
- 3 tbsp orange juice
- 1 tbsp honey
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Scrub 3 medium beets, cut into 1/2-inch cubes, toss with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper; roast 25-30 minutes until tender when pierced with a fork.
- Step 2: While beets roast, massage 4 cups chopped kale with 1/2 tsp salt for 2 minutes until tender. Toast 1/4 cup walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then cool.
- Step 3: Whisk 3 tbsp orange juice, 1 tbsp honey, 1 tbsp red wine vinegar, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until combined.
- Step 4: Toss roasted beets, massaged kale, and toasted walnuts with 3/4 of the vinaigrette; serve immediately with remaining vinaigrette on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kale and Roasted Beet Salad with Walnuts and Orange Vinaigrette take to make?
Total time is about 45 minutes (20 min prep + 25 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 Roasted Beet Salad with Walnuts and Orange 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 medium beets from drying out.
Can I substitute ingredients in Kale and Roasted Beet Salad with Walnuts and Orange 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 Roasted Beet Salad with Walnuts and Orange Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Roasted Beet Salad with Walnuts and Orange Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
