Kale Salad with Spiralized Golden Beets and Balsamic Blueberry Vinaigrette

bowl of kale salad with spiralzed golden beets and blueberry dressing

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5 from 1 review

Add this kale salad to your next meal prep or party menu! Served with fruit-sweetened balsamic blueberry vinaigrette, spiralized golden beets, goat cheese and pecans. Gluten-free and paleo-friendly omitting the goat cheese.


  • 1 large golden beet, peeled and spiralized
  • 1 bunch curly kale
  • 2 bunches lacinato kale
  • 1 TBS extra virgin olive oil
  • 3/4 cup blueberries, divided
  • 6oz goat cheese, crumbled
  • 1/2 cup pecans

Balsamic Blueberry Vinaigrette:

  • 1 cup blueberries,
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 3 large Medjool dates, pitted (or 2 TBS raw honey)
  • 1/2 tsp stoneground mustard
  • 1/4 tsp salt


  1. Peel golden beet and spiralize; place in preheated 375ºF oven on parchment lined baking sheet – bake for 5-8 minutes or until soft; set aside. Note: you can also leave raw or boil for 3 minutes.
  2. Meanwhile wash and roughly chop kale, removing stems and and tough pieces. Transfer chopped kale to bowl and drizzle with olive oil; massage kale between finger tips.
  3. Add in crumbled goat cheese, pecans and spiralized golden beet.
  4. Make the dressing: add all ingredients for dressing in small food processor or blender; blend until smooth.
  5. Serve salad with dressing, top with your favorite lean meat or even had some roasted chickpeas or tempeh for a plant-based option. Enjoy!


Store leftover dressing in fridge; use within 1 week.

Feel free to omit goat cheese to make vegan/paleo/whole30.