Gluten-Free/ Salads/Sides

Apple and Beet Fall Salad

Apple and beat salad on white plate with fork

If you are looking for something on the lighter side and full of nutrition to bring to your next gathering, you need to try this apple and beet fall salad! I’ve always been a sucker for a salad that’s on the sweeter side and this salad does not fail to deliver.

This salad brings together the delicious flavor combination of beets, goat cheese, apples, and pepitas (pumpkin seeds). I think beets are one of those foods you really love or really despise and there is no in-between. If you’re on the despise side, you could easily swap the beets for roasted sweet potatoes or you could omit them all together. If you’re new to cooking beets don’t let that deter you from adding them to this salad. Surprisingly, they are super easy to cook! The first time I actually made them myself I was a little intimated by the little red superfood, but to my delight they were a breeze to cook.

Apple and Beet Salad

Talk about a salad that is full of health benefits. Beets are  a great source of vitamin C, fiber, and other nutrients like potassium and manganese. Beets can also help to fight inflammation in the body. And we all know kale is a powerhouse when it comes to healthy greens. Kale is highly nutritious and loaded with vitamins and minerals. So next time you are looking for a salad you’ve got to try this. I hope you like it as much as I do!

Apple and Beet Fall Salad

Print Recipe
Serves: 8


  • 6 cups kale (I buy the pre-chopped kale, not baby kale)
  • 1/2 cup dry quinoa (this is 1 1/2 cups cooked)
  • 1 apple, chopped
  • 3-4 small beets
  • 3/4 cup pepitas (shelled pumpkin seeds)
  • 4 oz. goat cheese crumbles
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tsp. ground mustard
  • 2 tbsp. honey or maple syrup
  • salt to taste



Preheat oven to 425 for the beets.


First you will need to bake the beets so that they can cool before adding to the salad. To do so, wash the beets and cut off the leafy tops and roots. Wrap each beet individually in tinfoil and place on baking sheet. Bake the beets for 30-40 minutes or until you can pierce a fork through them (larger beets may need more time). I would start checking them at about 30 minutes. To check them, unfold the foil to see how tender they are. If they need more time wrap them back up and put back in oven.


While the beets are baking, cook the quinoa according to the package. Once cooked, allow to cool.


Once the beets are cooked through, unfold tinfoil from each beet and let cool. Once the beets have cooled you can remove the skin. To do so, use a paper towel in both hands and simply peel the skin off. Set beets aside and allow to cool even more.


Once beets have cooled, chop them into half inch pieces and store in separate bowl until the salad is ready to be served (at that point you will add the beets).


To make the dressing, whisk the olive oil, lemon, mustard, honey or maple syrup, and salt.


In large bowl combine kale, cooled quinoa, chopped apple, pepitas, goat cheese, and dressing. Let sit in fridge for at least 15 minutes before servings. This allows the dressing to soak in a bit. Add the beets to the top of the salad right before it's served. Adding the beets last will help with your salad not turning red!


Serve and enjoy!

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