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
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!
How To Make Apple, Beet, Carrot & Kale Salad
- Start with the dressing by combining the orange juice, apple cider vinegar, dijon, onion powder, salt and pepper.
- Next, julienne the apple, beets and carrots. Remove the hard center stem from the kale leaves and give a good chop.
- Add the apples, beets, carrots, kale and cranberries to a large mixing bowl, pour dressing overtop and toss to combine.
- 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 & Fennel Salad
- Cucumber + Cantaloupe Salad
- Kale & Red Cabbage Slaw
- Fresh & Vibrant Detox Salad
- Super Spinach Salad + Carrot Miso Ginger Dressing
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 min
- Yield: Serves 2 - 3
- Category: Salad
- Cuisine: Raw, Vegan
- 1 large apple (green or red – I used Fuji), cored and julienned
- 2 beets, peeled and julienned
- 1 1/2 cups (173g) carrots, julienned
- 3 – 4 curly kale leaves, center vein removed and chopped
- 1/3 cup (56g) cranberries (organic pref.)
- pepitas or sunflower seeds, to garnish
- 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
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
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.