Kale, Beet, Orange & Cranberry Salad

Kale, Beet, Orange & Cranberry Salad

If chewing on bland and boring lettuce doesn’t please you – you’re not alone. This salad is an explosion of flavors and textures with each bite and pretty far from boring. The sautéed kale and roasted beets bring a dark, earthy note, the orange is very refreshing and zingy, the cranberries and pumpkin seeds offer a good dose of crunch and chewy texture, and the goat cheese just rounds up everything with a big of creaminess and tang. Not to mention all of the health benefits from eating three of the most nutritious foods on the planet – kale, beets, and pumpkin seeds all in one meal.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2


  • 1 tablespoon olive oil
  • 3 cups kale, thinly sliced
  • 2 garlic cloves, minced
  • 1 large beet, roasted and chopped
  • 1 orange, peeled and sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon orange juice
  • 3 tablespoons pumpkin seeds
  • 2 tablespoons dried cranberries (unsweetened)
  • 1 ounce soft goat cheese, crumbled
  • salt and pepper to taste


  1. Heat the olive oil in a small sauté pan over medium heat. Add the kale and the garlic and cook, stirring occasionally, until the kale wilts down, around 5-6 minutes. Transfer to a large serving plate and top with the beet and orange slices.
  2. In a small bowl, whisk together the extra-virgin olive oil, vinegar, orange juice, and orange zest. Season with salt and pepper to taste.
  3. Pour the dressing over the kale salad and top with pumpkin seeds, cranberries, and goat cheese. Enjoy!

Nutritional Information (per serving):
Calories: 434
Fat: 29.3g
Protein: 10.4g
Carbs: 37.6g

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