Beet & Kale Salad with Raspberry Vinaigrette

Pretty pink salad with Cal-Organic Red Kale, Cal-Organic Red Cabbage, Cal-Organic Red Beets, and Cal-Organic Red Radishes in an easy raspberry vinaigrette.

Happy Valentine’s Day, buds! 

I hope you’re giving your loved ones, and most importantly, yourself, a big hug today. 

Lately, I’m focusing on talking to myself like I would a friend. 

The next time you catch yourself in a shame spiral or a negative thought sinkhole, ask yourself what you would be saying to your friend if they were in your position?

Likely, it would be words of kindness, encouragement, and love.

So….why can’t we treat ourselves with as much compassion, understanding, and unconditional love? 

Well, we can.

And a good way to start is by nourishing your mind, body, and soul with some beautiful and nourishing food. 

You might have Valentine’s Day desserts bookmarked for days, but how about a Valentine’s Day salad? 

Lately, I’ve been focusing on RED recipes, and this one has all of my favorite red produce. 

This pretty pink salad is made with Cal-Organic Red Kale, Cal-Organic Red Cabbage, Cal-Organic Red Beets, and Cal-Organic Red Radishes in a raspberry vinaigrette.

This Beet & Kale Salad with Raspberry Vinaigrette looks beautiful on a plate and is also an edible Valentine to your body.

What You Need to Make Beet & Kale Salad

To make this Beet & Kale Salad, you need:

• Cal-Organic Red Kale
• Cal-Organic Red Cabbage
• lemon, squeezed
• extra virgin olive oil
• Himalayan sea salt
• Cal-Organic Red Beets
• Cal-Organic Red Radishes
• pepitas
• hemp hearts

That’s it!

My Favorite Cal-Organic Produce

The base of the salad is Cal-Organic Red Kale and Cal-Organic Red Cabbage topped with steamed Cal-Organic Red Beets and sliced Cal-Organic Red Radishes.

I always choose Cal-Organic Farms produce because their produce is guaranteed to be farmed free of synthetic fertilizers, pesticides, growth hormones, antibiotics, preservatives, and GMOs. 

You can identify Cal-Organic Farms produce easily at the supermarket because of their  purple tags with the USDA seal.

Not only is their produce delicious, of the highest quality, and beautiful, it’s also USDA certified organic. 

Thanks, Cal-Organic Farms, for the beautiful red produce acting as salad inspiration!

How to Make Beet & Kale Salad

This salad might look elevated, but it’s actually very easy to make!

Add the kale and red cabbage to a large mixing bowl.

Squeeze lemon and drizzle oil directly into the bowl. 

Massage the lemon juice and oil into the kale with your hands until the kale leaves are well-coated and shrink in size.

Allow the kale to marinade for 5 minutes or overnight before serving. 

This allows the kale to break down and soften before serving! 

What You Need to Make Raspberry Vinaigrette

Here’s what you need to make the Raspberry Vinaigrette:

• raspberries, fresh or frozen
• olive oil
• red wine vinegar
• pure maple syrup 
• Dijon mustard
• Himalayan sea salt
• filtered water 

That’s it!

How to Make Raspberry Vinaigrette

To make the raspberry vinaigrette, you need a blender. 

Add all of the ingredients to a high-speed blender or food processor and blend everything until the mixture is smooth and creamy.

The dressing should be completely smooth and pourable. 

Add 2-4 TBSP of filtered water to thin the dressing to a pourable consistency if it isn’t already. 

Transfer the dressing to a mason jar or an airtight container and refrigerate it until you’re ready to serve the salad. 

Toast the Pepitas

Trust me, you’ll want to take the extra 5-10 minutes to toast your pumpkin seeds. 

Toasting them really brings out depth of flavor and adds a wonderful crunchy texture to this salad. 

Add the pepitas to a small saucepan on the stovetop over medium heat.

Heat them for 5-10 minutes, tossing frequently, until the pepitas are fragrant and start to lightly crisp.

They’ll start to pop when they’re done! 

How to Assemble the Salad

To assemble the salad, add the sliced beets, sliced radish, toasted pepitas, and hemp hearts on top of the kale.

Drizzle everything with a generous amount of raspberry vinaigrette and serve it immediately. 

I like to toss my salad a bit before serving to ensure that all of the vegetables are coated in raspberry vinaigrette. 

Store any leftovers separately in an airtight container in the refrigerator for up to 5 days. 

How to Serve Beet & Kale Salad with Raspberry Vinaigrette

Enjoy this Beet & Kale Salad with Raspberry Vinaigrette for a light lunch or dinner side. 

It would be a beautiful addition to your Valentine’s Day celebration this year. 

If you’re feeling like a little more red produce, try adding fresh raspberries into the salad for a fun fruity twist. 

If you’re saving leftovers, I recommend storing the dressing, beets, pumpkin seeds, and the rest of the salad separately. 

The beets will turn everything bright pink, so I like to keep them separate until just before serving for presentation.

The pumpkin seeds will retain their crunch better if added just before serving! 

To make this salad a little more protein-dense, try adding chickpeas, tofu, or tempeh. 

Enjoy!

More Kale Salads

• Roasted Beet Salad with Citrus Tahini

• Curried Cauliflower Kale Salad

• Cran-Apple Tempeh Kale Salad

• Warm Kale Salad with Citrus Tahini

• Raw Krazy Kale Salad

• My Go To Kale Salad

I Want to Hear From You

If you make this Beet & Kale Salad with Raspberry Vinaigrette recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Cal-Organic Farms, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!