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This A, B, C Healthy Kale Salad features apples, beets, and carrots tossed in an easy citrus dressing for a fresh and delicious salad full of nutrients!
Welcome to freshness!
This nutrient-dense Kale Salad is fresh, vibrant, and healthy. Made with five simple ingredients: apples, beets, carrots, kale, and cranberries, and tossed with a flavorful orange dressing, it’s clean-eating and full of vitamins and minerals!
This salad is very similar to my Detox Salad, but it is actually inspired by Trader Joe’s, A, B, C & Kale Salad. The main difference is that we’ve made the salad dressing vegan.
When looking for a fresh, easy salad full of nutrients and flavor, this apple, beetroot, carrot, and kale salad is one of our go-to’s!
Apple, Beet, Carrot & Kale Salad Ingredients
Here are our recipe tips and ingredient variations (measurements can be found in the printable recipe card below):
- Apples – I used a Fuji apple; they are sweet, crisp, and my favorite. Use your favorite; green or red apples work great. When prepping, leave the skin on and either cut the apples into matchsticks by hand, use a julienne tool (I used this mandoline), or grate them with a box cutter. Please note that once the apples are tossed with the beets, they will turn pink.
- Beets – Red beets are crunchy, sweet, and earthy, and can be eaten raw. Beetroots have thin skins and need to be peeled before prepping. You can cut the beets into matchsticks by hand, use a julienne tool, or grate them with a box cutter. Beets can be a little messy, but they are well worth the time to work with.
- Carrots – I used packaged shredded carrots for convenience. If prepping yourself, peel the carrots and cut them into matchsticks, use a julienne tool, or grate them.
- Kale – I used 4 large curly kale leaves, but use your favorite variety. When prepping, remove the hard center stem and give the kale a good chop or julienne if you prefer.
- Cranberries –I suggest sourcing organic cranberries, but if you can’t find them, any will do. If you don’t want any added sugars, use regular or jumbo raisins instead.
- Orange Dressing – The dressing is super simple with 4 ingredients, not including salt and pepper. To add a little creaminess, try adding 2 tablespoons of tahini to the dressing. It’s delicious!
How To Make Kale Salad with Apple, Beets, & Carrots
Making kale salad with apples, beets, and carrots is as easy as can be!
- Start with the dressing by combining the orange juice, apple cider vinegar, dijon, onion powder, salt, and pepper.
- Next, julienne the apple, beets, and carrots. Remove the hard center stem from the kale leaves and give a good chop.
- Assemble the salad by adding the apples, beets, carrots, kale, and cranberries to a large mixing bowl, pour the dressing overtop and toss to combine.
- Serve with a sprinkle of pepitas or sunflower seeds.
And that’s it, a healthy kale salad ready in about 15 minutes!
The recipe serves two generously. You can eat half now and store the other half for later or pack it for a to-go lunch or dinner.
More Healthy Salad Recipes!
- Cucumber + Cantaloupe Salad
- Super Spinach Salad + Carrot Miso Ginger Dressing
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APPLE, BEET, CARROT & KALE SALAD
Fresh and colorful, this easy kale salad with apple, beet, and carrots is full of nutrition and flavor!
- Author: Julie | The Simple Veganista
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: Serves 2 – 3 1x
- Category: Salad
- Cuisine: Raw, Vegan
Ingredients
Units Scale
- 1 large apple (green or red – I used Fuji), cored and julienned
- 2 beets, peeled and julienned
- 1 1/2 cups (173g) carrots, julienned
- 3 – 4 curly kale leaves, center vein removed and chopped
- 1/3 cup (56g) cranberries (organic pref.)
- pepitas or sunflower seeds, to garnish
Orange Dressing
- 4 tablespoons orange juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons dijon mustard
- 2 dashes onion powder
- pinch of mineral salt
- couple grinds of fresh black pepper
Instructions
Dressing: In a small bowl, combine the orange juice, apple cider vinegar, dijon, onion powder, salt and pepper. Set aside.
Salad: Place the prepared apple, beet, carrots, kale and cranberries in a large mixing bowl, pour the dressing overtop and toss to coat.
Serve: Place servings in individual bowls and top with a sprinkle of pepitas or sunflower seeds.
Serves 2 – 3
Notes
For cutting the beets and apples, I used thismandolineto cut thin matchsticks. It works perfectly and makes the process easy. There is also a green one that costs a little less, it just doesn’t have the non-slip rubber or groove for placing over bowls.
If you prefer to limit sugar, feel free to replace the orange juice in the dressing with apple cider vinegar. Or use less orange juice with the rest ACV.
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