Kale And Beet Salad With Maple Dijon Vinaigrette

5 from 2 votes
Jump to Recipe

This post may contain affiliate links.

A tasty kale and beet salad with creamy maple dijon vinaigrette. Goat cheese, quinoa, seeds all piled together in a delicious salad. Have it vegetarian or top it with seasoned chicken for a filling meal.

Kale And Beet Salad in a white bowl with a fork.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Why Make This Kale And Beet Salad

This salad is full of all the textures, creamy goat cheese or feta cheeses with optional avocado slices and crunch from beets and pumpkin seeds. The quinoa helps with texture and to help keep you fuller and add protein. The added bonus is the perfectly cooked chicken, this is of course optional and you can keep this vegetarian if you’d prefer. The maple dijon vinaigrette is creamy, minimal ingredients and very addicting.

Ingredients Needed

Kale. Stemmed and chopped. You can also use spinach.

Quinoa. Or any grain of choice.

Roasted Beets. Make them yourself or buy them pre roasted and packaged in the produce aisle.

Chicken Breasts/tenders. Optional but delicious with this salad.

Olive Oil. For the dressing and to cook the chicken.

Seasoning. Salt, pepper, cayenne pepper for the chicken and the dressing

Feta or Goat Cheese. Both are so good in this salad. I prefer goat cheese first.

Pumpkin Seeds.

Apple Cider Vinegar. For the dressing.

Dijon Mustard. For the dressing.

Maple Syrup. For the dressing.

Steps To Make This Recipe

Step one. Start to cook the quinoa according to the package. typically about 10 – 15 minutes. Set it to the side to cool once finished cooking. Next, season chicken tenders. Add to a hot, well oiled skillet. Cook for about 4-5 minutes on each side or until internal temp is 165º

Kale and beet salad dressing in a glass bowl.

Step Two. Chop and prepare your kale. Place in a large bowl. Add beets, cooked and cooled quinoa, crumbled cheese, pumpkin seeds, chopped, cooked chicken tenders if using.

Step Three. Mix all the dressing ingredients together (mustard, oil, seasoning, maple syrup, acv) and pour over the salad ingredients. Toss well, garnish with avocado if using, and serve immediately.

Kale And Beet Salad up close in a white bowl with avocados.

FAQ’s & Tips

Can I meal prep this salad?

Yes, just don’t add dressing, cheese, beets or avocado toppings until just before eating.

Can I make this without beets?

Yes, it will still be tasty. You can also sub dried cranberries instead.

Other Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Kale And Beet Salad
5 from 2 votes

Kale And Beet Salad

A tasty kale and beet salad with creamy maple dijon vinaigrette. Goat cheese, quinoa, seeds all piled together in a delicious salad. Have it vegetarian or top it with seasoned chicken for a filling meal. 
Prep: 10 minutes
Cook: 15 minutes
Servings: 4

Ingredients 

  • 4-6 cup chopped kale
  • 1 cup chopped beets
  • ½ cup quinoa
  • cup goat cheese
  • 3 tbsp pumpkin seeds
  • 1 lb chicken tenders
  • ¼ tsp salt
  • ¼ tsp pepper
  • tsp cayenne pepper
  • 1 sliced avocado , *optional for topping

Maple Dijon Vinaigrette

  • 2 tbsp apple cider vinegar
  • tbsp olive oil
  • 2 tbsp water
  • 2½ -3 tbsp dijon mustard
  • tbsp maple syrup
  • tsp salt & pepper

Instructions 

  • Start to cook the quinoa according to the package. typically about 10 – 15 minutes. Set it to the side to cool once finished cooking. Next, season chicken tenders. Add to a hot, well oiled skillet. Cook for about 4-5 minutes on each side or until internal temp is 165º
  • Chop and prepare kale. Place in a large bowl. Add beets, cooked and cooled quinoa, crumbled cheese, pumpkin seeds, chopped, cooked chicken tenders if using.
  • Mix all the dressing ingredients together (mustard, oil, seasoning, maple syrup, acv) and pour over the salad ingredients. Toss well, garnish with avocado if using, and serve immediately. 

Notes

*feta will also work
*keep dressing off of salad until you are ready to serve

Nutrition

Calories: 453kcal | Carbohydrates: 29g | Protein: 36g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 81mg | Sodium: 526mg | Potassium: 991mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6967IU | Vitamin C: 66mg | Calcium: 239mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 4
Calories: 453
Keyword: 30 minute, salad
Like this recipe? Leave a comment below!

About Bailey


You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. 5 stars
    Holy cow is this said delicious. I’m told very nutritious also.

  2. 5 stars
    I could eat this salad every single day all day. Delicious.