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Apple, Beet, Carrot & Kale Salad

Apple, Beet, Carrot & Kale Salad

Fresh and colorful, this easy kale salad with apple, beet, and carrots is full of nutrition and flavor!
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Raw, Vegan
Servings 3 servings
Calories 150 kcal

Equipment

  • Mandoline

Ingredients
  

Vegetables and Fruits

  • 1 large apple (green or red - I used Fuji)
  • 2 beets (peeled and julienned)
  • 1.5 cups carrots (julienned)
  • 3-4 curly kale leaves (center vein removed and chopped)
  • ⅓ cup 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
  • 1 pinch mineral salt
  • fresh black pepper (couple grinds)

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.

Notes

For cutting the beets and apples, I used a mandoline to cut thin matchsticks. 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.

Nutrition

Serving: 1saladCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 450mgFiber: 4gSugar: 10gVitamin A: 600IUVitamin C: 30mgCalcium: 40mgIron: 1mg
Keyword Apple, Beet, carrot, Healthy, kale, salad
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