Simple and fresh, this kale salad can be made ahead of time so that you have a healthy meal at the ready. Use this recipe as a base and add chickpeas, goat cheese, or other proteins for variety.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Salads
Cuisine: Gluten-free, Vegan
Keyword: beets, kale
Servings: 4servings
Calories: 241kcal
Author: Trish | The In Fine Balance Food Blog
Ingredients
1bunchkalewashed and dried, tough stems removed and tore or chopped in bite sized pieces. About 8 cups
2cupspickled beetsor roasted beets if you prefer over pickled beets. You can even go with raw beets if thinly sliced
1cupcooked whole long-grain riceI like long grain brown rice or black rice here
Toss all ingredients together in the same bowl. At this point, the salad can be stored in an air-tight container for about 5 days to a week.
To serve the salad: Toss about 2 cups of the salad with 1-2 tablespoons of salad dressing. Best served right away, but can be tossed about 1 hours ahead of time. Add toppings if desired.
Notes
Nutritional information excludes dressing and any optional toppings.Prepare the kale, rice, and beets ahead of time for easy grab-and-go salads all week.