Kale Beet Salad with Maple Candied Walnuts

This kale beet salad is so colorful and pretty – so you’ll be happy to hear that it tastes as amazing as it looks! Sweet and tender beets are paired with tangy, creamy goat cheese with the crunch of candied walnuts, melding into crisp, hearty kale leaves. It’s coated with a honey-balsamic vinaigrette that sneaks into every corner and groove of the kale, so each bite is full of flavor!

This kale beet salad is the kind of salad that proves hearty salads can be every bit as satisfying as the main course. Sweet roasted beets, sturdy kale, creamy cheese, crunchy walnuts, and a tangy honey-balsamic vinaigrette come together in a combination that feels both cozy and fresh.

The maple candied walnuts are what really make this salad special. They add the perfect sweet crunch and pair beautifully with the earthy beets and slightly bitter kale. I almost always make extra because it’s nearly impossible not to snack on them while assembling the salad.

Every ingredient has a role to play here. Roasted beets bring sweetness and color, kale adds texture and substance, and goat cheese or Boursin adds a creamy richness that ties everything together. Finished with a honey balsamic vinaigrette, this is the kind of salad that feels special enough for a holiday table but easy enough for an ordinary weeknight dinner.

Honey balsamic dressing

Making a homemade vinaigrette is much easier than most people think. The key is adding the oil slowly so the dressing emulsifies into a creamy, cohesive mixture rather than separating into an oily vinaigrette.

To make it, whisk together all of the ingredients except the oil. Then, while whisking constantly, slowly drizzle in the oil in a thin stream. The process only takes about a minute, but that gradual addition is what creates a smooth, creamy dressing. If you notice the oil starting to pool, pause and whisk vigorously before continuing. If you’ve ever made homemade mayonnaise, it’s a very similar technique—just without the egg yolk.

The finished dressing will keep well in the fridge for at least a week, making it perfect for meal prep or keeping on hand for salads throughout the week.

Make-ahead and leftovers

Can I make the salad ahead of time? While you don’t want to dress the salad in advance, you can prepare the individual components. Store the other components in separate containers – keep everything except the walnuts in the fridge. The candied walnuts can stay at room temperature.

How do I store leftovers? Kale salads keep better as leftovers than most other green salads. The kale will wilt, but as it’s a hearty green, it will retain some of its bite. If you have leftover beet and kale salad, it will keep in the fridge in a covered container for 3 days; the kale will soften.

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Kale Beet Salad Recipe

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

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This kale beet salad is so colorful and pretty – so you'll be happy to hear that it tastes as amazing as it looks! Sweet and tender beets are paired with tangy, creamy goat cheese with the crunch of candied walnuts, melding into crisp, hearty kale leaves. It's coated with a honey balsamic vinegarette that sneaks its way into all the corners and grooves of the kale, so each bite is full of flavor!

4

Ingredients

• ▢ 1 ½ lb beets (peeled and quartered – or cut into bite-sized pieces if you're using large beets)
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 cup walnut halves
• ▢ 3 tablespoons pure maple syrup
• ▢ ¼ teaspoon sea salt
• ▢ ⅛ teaspoon fresh cracked pepper
• ▢ 4 packed cups of curly kale (washed and torn into bite sized pieces)
• ▢ Optional: ¼ cup goat or Boursin cheese (a diced avocado makes a great alternative to creamy cheeses in salads!)

The Dressing

• ▢ 3 tablespoons apple cider vinegar
• ▢ 2 tablespoons honey (use maple syrup for vegan)
• ▢ 1 teaspoons balsamic vinegar
• ▢ ½ teaspoon dijon mustard
• ▢ 1 clove garlic (grated on a Microplane or very finely minced)
• ▢ A pinch of sea salt
• ▢ ¼ cup extra virgin olive oil

Instructions 

• Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in the oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be pierced with a fork.
  1 ½ lb beets, 1 tablespoon extra virgin olive oil
• While the beets are roasting prepare the rest of the salad. Add the walnut halves to a small frying pan over medium heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.
  1 cup walnut halves, 3 tablespoons pure maple syrup, ¼ teaspoon sea salt, ⅛ teaspoon fresh cracked pepper
• To make the dressing, combine all the ingredients EXCEPT the oil in a medium-sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season it with extra salt, to taste.
  3 tablespoons apple cider vinegar, 2 tablespoons honey, 1 teaspoons balsamic vinegar, ½ teaspoon dijon mustard, 1 clove garlic, A pinch of sea salt, ¼ cup extra virgin olive oil
• Add the kale, candied walnuts, and, if using, the cheese or avocado to a large bowl. When the beets come out of the oven let them cool slightly then add them to the bowl too. Pour the dressing over top and toss well so that everything is coated.
  Optional: ¼ cup goat or Boursin cheese, 4 packed cups of curly kale

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 503kcal (25%), Carbohydrates: 46g (15%), Protein: 10g (20%), Fat: 35g (54%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 16g, Monounsaturated Fat: 13g, Sodium: 314mg (14%), Potassium: 1064mg (30%), Fiber: 7g (29%), Sugar: 30g (33%), Vitamin A: 6756IU (135%), Vitamin C: 89mg (108%), Calcium: 177mg (18%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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