strawberry kale salad
Prep time
Total time
Top with feta, if you like.
: vegan, clean eating, healthy, salad, gluten free
Cuisine: vegan, clean eating, healthy, salad, gluten free
Serves: 8 servings
  • 1 bunch of beets, about 4 beets
  • Olive oil
  • 1 bunch of kale
  • ½ teaspoon chopped, fresh garlic
  • ¼ teaspoon salt
  • ½ teaspoon orange zest
  • 1½ cups prepared quinoa
  • 1 cup chopped strawberries
  • ½ cup chopped walnuts or toasted and chopped pecans
  • Strawberry Balsamic Dressing
  • Strawberries, to garnish
  1. Peel and chop the beets, drizzle of olive oil and roast on a baking sheet at 400ºF until tender, about 10-20 minutes depending on the size if pieces. Allow to cool.
  2. Remove the stems from the kale and discard. Chop the leaves into bite-sized pieces; set aside in a large bowl.
  3. In a small bowl, using a spoon mash the garlic with the salt to make a paste. Add 2 tablespoons of olive oil and orange zest. Add the garlic and oil mixture to the kale. Using your hands, tenderize the kale by gently massaging it. Mix in the quinoa.
  4. In a medium mixing bowl toss the cooled beets with Strawberry Balsamic Dressing, to taste.
  5. Top the kale with the beets, strawberries and nuts. Serve.
Recipe by phoebe's pure food at