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

5 from 5 reviews

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


  • 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


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.