Home » Type » Salad + Slaws » APPLE, BEET, CARROT & KALE SALAD

APPLE, BEET, CARROT & KALE SALAD

apple beet carrot kale salad with orange dressing in white serving bowl

Welcome to freshness! This Apple, Beet, Carrot and Kale Salad is fresh, vibrant and healthy. Loaded with 5 simple ingredients, apples, beets, carrots, kale and cranberries, and tossed with a flavorful orange dressing, it’s clean eating and a great detox salad.

In fact, this salad is very similar to this Detox Salad in the archives, but it is actually inspired by Trader Joes, A,B, C & Kale Salad. The main difference in this salad recipe is the dressing has been made vegan.

When you’re looking for a fresh, easy salad full of nutrition and flavor, this apple, beetroot, carrot and kale salad is it!

apple beet carrot kale salad in white bowl

Apple, Beet, Carrot & Kale Salad

Recipe tips and ingredient variations:

Apples: I used a Fuji apple, they are sweet, crisp and my favorite. Use your favorite, green or red apples work great. When prepping, leave the skin on, and either cut the apples into matchsticks by hand, use a julienne tool (I used this mandoline), or grate them with a box cutter. Please note, once the apples are tossed with the beets, they will turn pink.

Beets: The red beets will be eaten raw, and are crunchy with a sweet, earthy flavor. Beetroots have a thin skin and will need to be peeled before prepping. Cut the beets into matchsticks by hand, use a julienne tool, or grate them with a box cutter. Beets can be a little messy, but they are well worth the time to work with.

Carrots: I used packaged shredded carrots for convenience. If prepping yourself, peel the carrots and cut them into matchsticks, use a julienne tool, or grate them.

Kale: I used 4 large curly kale leaves, but use your favorite variety. When prepping, you’ll want to remove the hard center stem and give a good chop, or julienne the kale if you prefer.

Cranberries: I suggest sourcing organic cranberries, but if you can’t find them any will do. And if you don’t want any added sugars, use regular or jumbo raisins instead.

Orange Dressing: The dressing is super simple with only 4 ingredients, not including salt and pepper. To add a little creaminess, try adding 2 tablespoons of tahini to the dressing. It’s delicious!

apple beet carrot kale salad being drizzled with orange dressing in white bowl

How To Make Apple, Beet, Carrot & Kale Salad

  1. Start with the dressing by combining the orange juice, apple cider vinegar, dijon, onion powder, salt and pepper.
  2. Next, julienne the apple, beets and carrots. Remove the hard center stem from the kale leaves and give a good chop.
  3. Add the apples, beets, carrots, kale and cranberries to a large mixing bowl, pour dressing overtop and toss to combine.
  4. Serve with a sprinkle of pepitas or sunflower seeds.

And that’s it, done and ready in about 15 minutes! Recipe makes enough to serve 2 generously. You can eat half now and save the other half for later, or pack it for a to-go lunch or dinner.

More Fresh & Healthy Salad Inspiration

apple beet carrot kale salad with orange dressing in white serving bowl

Print

APPLE, BEET, CARROT & KALE SALAD

Fresh and colorful, this easy apple, beet, carrot and kale salad is full of nutrition and flavor!

  • Prep Time: 15 min
  • Total Time: 15 minutes
  • Yield: Serves 2 - 3 1x
  • Category: Salad
  • Cuisine: Raw, Vegan

Ingredients

Units Scale
  • 1 large apple (green or red – I used Fuji), cored and julienned
  • 2 beets, peeled and julienned
  • 1 1/2 cups (173g) carrots, julienned
  • 34 curly kale leaves, center vein removed and chopped
  • 1/3 cup (56g) cranberries (organic pref.)
  • pepitas or sunflower seeds, to garnish

Orange Dressing

  • 4 tablespoons orange juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons dijon mustard
  • 2 dashes onion powder
  • pinch of mineral salt
  • couple grinds of fresh black pepper

Instructions

Dressing: In a small bowl, combine the orange juice, apple cider vinegar, dijon, onion powder, salt and pepper. Set aside.

Salad: Place the prepared apple, beet, carrots, kale and cranberries in a large mixing bowl, pour the dressing overtop and toss to coat.

Serve: Place servings in individual bowls and top with a sprinkle of pepitas or sunflower seeds.

Serves 2 – 3

NOTES:

For cutting the beets and apples, I used this mandoline to cut thin matchsticks. It works perfectly and makes the process easy. There is also a green one that costs a little less, it just doesn’t have the non-slip rubber or groove for placing over bowls.

9 Comments

  1. Thank you for sharing this recipe. Great combination of flavors. My spouse, who dislikes salad, gave this an, “excellent.”

  2. Best salad that uses beets and kale! The apple’s sweetness really adds flavour and balances nicely with the beets and kale! My favorite!

  3. Fantastic! One of the best salads I’ve ever made. I added lemon juice and barberries into the mix and it was delicious! I’ll be investing in the mandoline to more efficiently make this next time. Also, I really appreciate the option of keeping this a no added oil recipe. Thank you!

  4. do you cook the beets first?

    1. Julie | The Simple Veganista says:

      No, the beets are raw. If you prefer them cooked, that will work as well (just finely dice them).

  5. Love this! I put the tiniest dribble of agave in the dressing. It was fantastic.

  6. Nice salad! So healthy and colourful!
    What do you use to julienne your vegetable? It is so nice, thin and regular…

    1. Julie | The Simple Veganista says:

      I have the tool I used in the notes of the recipe card. It’s a mandoline tool that does wonders and works great! :)

  7. I love your blog and recipes! Thanks for making our meals so much healthier and really delicious.

Leave a Reply

Your email address will not be published.

Recipe rating