Kale and Root Veggie Salad

Servings 4 Serves


  • 5 cups kale stems removed and chopped
  • 1 small red onion halved and sliced thin
  • 1 large carrot peeled and grated
  • 2 large radishes sliced
  • 1 cup chopped marinated beets chopped
  • 1 large kohlrabi peeled and chopped
  • 3 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1/2 cup apple cider vinegar
  • 3/4 cup extra virgin olive oil
  • sea salt and freshly ground black pepper


  • In a large bowl, combine first 6 ingredients (kale through kohlrabi). In a small bowl, whisk together remaining ingredients (garlic through salt and pepper). Once dressing is thoroughly combined, toss it with the salad, and serve!
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