The best fall salads are simple, colorful, and bursting with flavor — and this roasted beet and kale salad is all three. Sweet, caramelized beets meet hearty kale, creamy feta cheese, crunchy walnuts, and tangy quick-pickled white onions. The magic comes from a maple apple vinaigrette that does double duty — it’s both the dressing and the pickling liquid for the onions.
Whether you’re looking for a vibrant Thanksgiving side dish or a hearty salad for your fall harvest table, this tasty salad checks all the boxes. The roasted beets bring a mellow sweetness, the onions add a bright tang, and the kale holds up beautifully, even if you make it ahead and enjoy it the next day.
Fall is my favorite time of year when produce is at its peak, and this roasted beet and kale salad is my go-to way to celebrate the season’s bounty. There’s no right or wrong variety of beet here — red, golden, or pink-striped — though the striped beets add a beautiful change of pace to your dinner table. What “beet-er” way to enjoy autumn produce than with a fresh, vibrant salad topped with tangy, quick-pickled onions and tossed in maple apple vinaigrette? It’s a standout on any fall harvest table and a dish I make year after year.
If you’re looking to enjoy more good salad recipes with kale, try our grilled chicken and kale salad! Love beets? Try my roasted beets with peppered honey.
Why You Will Love This Sweet Beet And Kale Salad.
Sweet Meets Tangy – Roasting the beets deepens their natural sweetness. At the same time, the maple apple vinaigrette adds a balanced tang from apple cider vinegar. The pickled onions cut through it all with just the right amount of zip.
Colorful and Inviting – Rich green kale, ruby or golden roasted beets, and pretty rings of pickled white onion make this salad an eye-catching addition to any table.
Make-Ahead Friendly – The hearty kale won’t wilt quickly, so you can toss this salad in advance. In fact, the flavors get even better after chilling.
Kale in Canadian Food Culture
Kale has earned its place among Canada’s favorite leafy greens, thanks to its versatility, nutrition, and ability to thrive in cooler climates. As a member of the cruciferous vegetable family, kale tolerates frost exceptionally well — in fact, many growers say it tastes sweeter after a light frost. This makes it ideal for the Canadian growing season, where early spring and late fall harvests yield fresh kale that’s tender yet sturdy enough for meal prep and hearty salads.
Across the country, you’ll find several varieties available at farmers’ markets and in community gardens. Curly kale is the most common, with ruffled leaves that hold onto salad dressing beautifully. Lacinato kale, sometimes called dinosaur kale, has flatter, darker leaves and a slightly milder flavor. Red Russian kale offers a splash of color with its purple-tinged stems and leaves, bringing both visual appeal and a robust bite to a good salad.
By pairing hearty kale with tender beets, Canadian cooks have created countless variations of the beet kale salad — from quick weeknight sides to holiday showstoppers. Whether tossed raw, lightly massaged, or mixed with roasted vegetables, this combination is a great way to celebrate the country’s agricultural abundance.
Let’s Toss This Beet Kale Salad Together In A Large Bowl.
When shopping for sweet beets, smaller is better for even roasting and a sweeter flavor. I grabbed these pink striped beauties at the farmers market, but grocery store beets will work just fine. You can use red, golden, or striped — they’ll all roast up tender and delicious.
To roast, wrap beets in foil, place on a baking sheet to catch any leaks, and roast at 400°F (200°C) for about 30-40 minutes, depending on size. Or cut the ends off and drop into your air fryer basket for the exact time and temperature, depending on the size of the beets. You’ll know they’re done when a fork slides in easily. Once cooled, slip the skins off the tender beets and slice.
While the beets are roasting, slice a white onion into thin rings. Pack the onion into a mason jar with delicious maple syrup and apple cider vinegar “with mother.” Let them sit for at least two hours (or even overnight in the fridge) so they soak up that sweet-tangy goodness. This quick-pickled white onion absolutely makes the salad more zippy and enjoyable.
For the roasted beet salad base, I used curly green kale for its ruffled edges and hearty texture. Wash the fresh kale leaves, strip out the tough ribs, and tear or cut the frilly leafy greens into bite-sized pieces. If you want to mix things up, try a blend of kale and baby spinach.
If you aren’t a fan of walnuts, using pumpkin seeds or a smattering of unsalted sunflower seeds would be equally delicious in this salad.
Once the beets are roasted, peeled, sliced and onions are pickled, all that’s left is assembly. Toss the kale, roasted beets, walnuts, and feta together in a large bowl. Add the onions, pour over the vinaigrette, and toss again to coat. Chill before serving for the best flavor.
The maple apple quick pickled white onion would also be great as a sandwich topping! They are crunchy, sweet and have a slight bite.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Curly Green Kale – Crisp, slightly bitter, and perfect for holding up to dressing. One tip is to check the local farmer’s market. Mid-summer is when we see this vitamin-rich leafy vegetable making an appearance there.
Roasted Beets – Sweet and tender after roasting, adding rich fall flavor. Again, I love going to the local outdoor market for garden-fresh produce when I can. It’s also a good opportunity to find new varieties to try.
Feta Cheese – Salty, creamy contrast to the sweet and tangy notes. Saputo brand feta cheese is an excellent choice for both creaminess and price point.
Walnut Pieces – Crunchy, nutty, and satisfying. While not known for growing walnuts, we can source brands that package in Canada, such as Yupik.
White Onion – Quick-pickled for a tangy bite. Often overlooked in cooking, the white onion is a tasty onion that absorbs pickle flavor quickly, making it ideal for a quick pickle. Kroeker Farms is Canada’s largest organic onion grower and offers great farm-fresh produce.
Maple Syrup – Natural sweetness to balance the earthy and tangy flavors. We are so lucky here in Northern Ontario that finding great home-based maple syrup businesses is very easy. For this salad, I used Willoughby maple syrup.
Apple Cider Vinegar (with mother) – Adds brightness and pickles the onion beautifully with a slight sweetness.
Substitutions And Add-Ins For This Kale Beet Salad
Kale – Swap the curly kale for another leafy green like spinach, spring mix, or arugula for a different texture and flavor.
Roasted Beets – Try golden beets for a milder flavor, or mix red beets with golden for a colorful salad. You can also roast them with a drizzle of olive oil and herbs for extra depth.
Feta Cheese – Creamy goat cheese or a vegan cheese alternative works just as well.
Walnuts – Use pumpkin seeds or sunflower seeds for a nut-free crunch. Candied pecans add sweetness for a holiday twist.
White Onion – Red onion or shallots can be swapped in. If you don’t want pickled onions, use thinly sliced raw onion for a sharper bite.
Maple Syrup – Honey can be used instead, adding a slightly different sweetness.
Apple Cider Vinegar – White wine or rice vinegar can be used in a pinch. However, you’ll lose some of the apple’s fruity notes.
Additions – Sliced Honeycrisp apples, roasted sweet potatoes, or dried cranberries make fun seasonal extras that pair beautifully with the earthy beets and tangy vinaigrette.
Expert Tips, Serving, And Storing Suggestions For This Beet Salad Recipe
Tip #1: Roast for Depth – Roasting brings out the beet’s natural sugars for a richer, more complex flavor.
Tip #2: Meal Prep the Pickled Onion – The longer the onions sit in the salad dressing, the better their flavor. Make them the day before if you can.
Tip #3: Chill Before Serving – A short time in the fridge melds the flavors and gives the salad a refreshing crispness.
Serve this roasted beet and kale salad as a colorful side to roast chicken, turkey, or pork, or enjoy it on its own with a slice of crusty bread. It’s lovely on a holiday table.
Store any leftover roasted beet salad in an airtight container in the fridge for up to 2 days. The leafy kale will hold its texture; the beets may soften slightly. I do not recommend freezing salads.
Have you enjoyed this sweet beet and kale salad? We’d love to hear from you! Please leave a rating and share your thoughts in the comments below. Your feedback helps me bring more of what you like to the blog.
Roasted Beet and Kale Salad with Maple Apple Vinaigrette
Equipment
- Large Salad Bowl
- Cutting board
- Mandolin Slicer Or Knife
- measuring cup
- Mason Jar
- knife
- Teaspoon
Ingredients
The Roasted Beet & Kale Salad
- 6 Cups Curly Green Kale Ribs Removed, Ripped Into Pieces
- 4 Small Pink Striped Beets Thinly Sliced With Mandolin Or Sharp Knife
- 1 Cup Walnuts Pieces
- 1 Cup Feta Cheese Crumbled
Quick Pickled Onion & Maple Apple Vinaigrette
- ¼ Cup Real Maple Syrup
- ¾ Cup Apple Cider Vinegar With Mother
- 2 Cups White Onion Sliced/Pickled
- ½ Tsp Black Pepper
Instructions
The Vinaigrette & Quick Pickled Onion
- Slice white onion in thin rings or pieces and pack a 500ml mason jar2 Cups White Onion
- Measure the maple syrup and apple cider vinegar and add to jar.¼ Cup Real Maple Syrup, ¾ Cup Apple Cider Vinegar With Mother
- Measure and add black pepper add to onions then cover and shake to mix well.½ Tsp Black Pepper
- Let onions sit in the vinaigrette dressing for a minimum of one hour in the fridge.
Roasting Beets
- Preheat oven to 400°F (200°C). Wrap beets in foil, place on a baking sheet, and roast for 25–35 minutes, until fork-tender.4 Small Pink Striped Beets
- Let cool, peel, and slice.
The Kale Salad & Assembly
- Wash and remove the ribs from the kale.
- Rip the kale leaves into bite-sized pieces and add to salad bowl.6 Cups Curly Green Kale
- Add sliced beets to the kale in bowl.4 Small Pink Striped Beets
- Measure the walnuts and add to salad.1 Cup Walnuts
- Measure and crumble the feta into the salad.1 Cup Feta Cheese
- Remove pickled onions from fridge and add to salad with the dressing. Toss salad and keep in fridge to chill.2 Cups White Onion
Notes
Amber’s Tips For A Tasty Outcome.
- Roast for Depth: Roasting brings out the natural sweetness of earthy beets and adds caramelized flavor.
- Pickle Early: Let onions sit in the vinaigrette for longer if you want a more pronounced tang.
- Make-Ahead Friendly: This kale beet salad is perfect for meal prep and tastes even better the next day. Store in an airtight container in the fridge for up to 2 days.
- Ingredient Swaps: Swap kale for Swiss chard or arugula, walnuts for pumpkin seeds, or feta for creamy goat cheese.
- Minimal Ingredients, Maximum Flavor: This good salad proves you don’t need much to make something delicious.
