Celebrating the flavors of fall has never been easier than with Roasted Beet and Kale Salad. This colorful and vibrant salad is the ultimate texture filled side or lunch.

I love celebrating the bounty of each season with salads all year long, such as my Orange Pomegranate Winter Salad. With just a few fresh ingredients, this flavorful fall salad comes together and will become a go-to all autumn long.

Ingredients

When building salads such as this Roasted Beet and Kale Salad, it always helps to think of a balance of three things, textures, flavors, and colors. This salad delivers on all three in a big way!

Lacinato Kale – Sometimes also referred to as Tuscan kale or dinosaur kale, this flat leaf kale is more tender and a little milder flavored than the curly leaf variety. Its texture makes it ideal for the base of the salad while also being hearty enough to hold up to the heavy ingredients like beets and chickpeas.
Roasted Red Beets – Sweet, but also earthy, this balances out the slight bitterness of the kale and give gorgeous color to the salad.
Roasted Golden Beets – While not as sweet as red beets, they also have a milder flavor.
Chickpeas – These protein packed bites deliver crisp crunch to every bite.
Red Onion – Aromatic and crisp, these offer a slightly sharp bite to balance the sweetness of the beets.
Feta Cheese – Tangy, salty, and creamy, cheese really does make everything better!
Olive Oil – Pick one that you like as this is the base for the salad dressing. It also helps tenderize the kale.
Apple Cider Vinegar – Bright and tangy, it wakes up all of the flavors of the salad.
Maple Syrup – This enhances the natural sweetness of the beets while balancing the tang of the vinegar and bitterness of the kale.
Dijon Mustard – The acidic pop of mustard livens everything up while also helping to emulsify the salad dressing.
Salt and Pepper – Your beets and chickpeas will already be seasoned, so salt and pepper to your personal preference.

How to Make Roasted Beet and Kale Salad

This salad is ideal for meal prep. The major components can be made well ahead of time and then everything can be assembled when you’re ready to eat.

Time needed: 45 minutes

The next time you roast beets, don’t forget t make extra for this salad!

Prep
Roast your beets and your chickpeas. Both of these can be done ahead of time, and you can also use leftovers. The roasted chickpeas also make a great snack.
Chop Chop
Chope all of your ingredients. You’ll want to strip the stem from your kale and cut the leaves into bite sizes. This helps make them more tender.
Mix it Up
Add all of your ingredients for the salad to a bowl and toss to combine.
Dress it Up
Add your ingredients for the Maple Dijon Vinaigrette to a mason jar and shake to combine it. Drizzle over your salad.

Substitutions for Roasted Beet and Kale Salad

Red beets are readily available year-round, however they are at their best during the fall. If you can’t find golden beets feel free to use all red beets for this salad.

Always use what you have on hand. No feta? No problem. Crumbled goat cheese would be equally as delicious in this recipe.

Variations

Protein – This is a great vegetarian dish that gets a boost of protein from the chickpeas. However feel free to add your favorite protein such as grilled chicken, salmon, or shrimp.
Dairy Free – You can make this recipe both Dairy Free and vegan simply by eliminating the feta.
Butternut Squash/Sweet Potatoes – For a couple of other ideas that would give a natural sweetness and similar texture, try swapping the roasted beets for either roasted butternut squash or sweet potatoes.

Equipment

You don’t need any special equipment to make this salad. However, the roasted chickpeas can also be prepared in the air fryer making this extra easy and convenient.

Storage

This salad and all of its components are great for meal prep. Because the ingredients themselves are hardy, you can make this salad ahead of time and store it in an airtight container.

In addition, you can also roast the beets and chickpeas and store them separately. The dressing can also be made ahead of time and stored in a mason jar in the refrigerator. Just shake to combine before serving.

Top Tip for Roasted Beet and Kale Salad

When working with red beets, they have a tendency to stain both your hands and your cutting board. To prevent your hands from turning beet pink, wearing gloves or lightly coating your hand that will be holding the beets works. In addition, you can also rub a layer of oil onto your cutting board to prevent it from staining.