This deliciously light Kale Beet Rice Salad is the perfect fall salad. Crispy organic kale, perfectly pickled red beets, cooked vegetable rice, fresh fruit and roasted pecans, all tossed in a super simply but yummy honey mustard dressing.
I absolutely love this yummy fall salad. It’s super light, deliciously crisp and will fill your tummy just right. I could eat this salad every day.
This salad is perfect for the holidays. It’s super simple, quickly prepared and packed with all the fall flavors.
How to prepare this yummy Kale Beet Rice Salad:
Cook rice according to instructions and set aside to cool.
In a small bowl add apple cider vinegar, honey, lemon juice, mustard, salt and pepper. Whisk well until combined.
Slowly add in avocado oil while whisking continuously until well combined. Set aside.
In a large bowl add kale, rice, beets, pecan halves, golden berries and blueberries. Add dressing and combine well. 5. Top with pomegranate seeds and pumpkin seeds. Enjoy.
More fall recipe Inspo:
Gluten-Free Pumpkin Bread
Beetroot Soup
Mushroom Soup
Spaghetti Squash Soup
Vegan Pumpkin Cheesecake
Maple Pumpkin Donuts
As always, if you happen to make this yummy kale beet rice salad, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Kale Beet Rice Salad
This deliciously light Kale Beet Rice Salad is the perfect fall salad. Crispy organic kale, perfectly pickled red beets, cooked vegetable rice, fresh fruit and roasted pecans, all tossed in a super simply but yummy honey mustard dressing.
Ingredients
Dressing
- 3 tbsp cup apple cider vinegar
- 1 tbsp mustard
- 1 tbsp honey
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup avocado oil
Kale Beet Rice Salad
- 1 bunch organic green kale, chopped
- 1 cup cooked rice, I used vegetable RightRice but any rice works
- 1 cup pickled beets, diced
- ¼ cup pecan halves, roasted
- ⅓ cup golden berries, halved
- ⅓ cup organic blueberries
- ¼ cup pomegranate seeds (optional)
- ¼ cup pumpkin seeds (optional)
Instructions
1. Cook rice according to instructions and set aside to cool.
2. In a small bowl add apple cider vinegar, honey, lemon juice, mustard, salt and pepper. Whisk well until combined.
3. Slowly add in avocado oil while whisking continuously until well combined. Set aside.
4. In a large bowl add kale, rice, beets, pecan halves, golden berries and blueberries. Add dressing and combine well.
5. Top with pomegranate seeds and pumpkin seeds. Enjoy.
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