bowl of kale salad with spiralzed golden beets and blueberry dressing
How to Make...

Kale Salad with Spiralized Golden Beets and Balsamic Blueberry Vinaigrette

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.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 1x
  • Scale:


  • 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!

Recipes Notes:

Store leftover dressing in fridge; use within 1 week.

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

Nutrition Information:

  • Serving Size: 1/6th with dressing
  • Calories: 341
  • Sugar: 16
  • Sodium: 234
  • Fat: 34
  • Saturated Fat: 8
  • Unsaturated Fat: 24
  • Trans Fat: 0
  • Carbohydrates: 21
  • Fiber: 3
  • Protein: 8
  • Cholesterol: 13