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

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5 from 6 reviews

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


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


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.

If you prefer to limit sugar, feel free to replace the orange juice in the dressing with apple cider vinegar. Or use less orange juice with the rest ACV.