Finely chopped kale salad recipes are my new thing.

I’ve always loved kale but it’s just so darn hard to chew sometimes, isn’t it?

Those leaves can be so curly and rough.



Have no fear- grab hold of your knife and do some serious chopping.

It makes a world of a difference and it’s fun to eat something that looks like a bowl of confetti, doesn’t it?

This salad is filled with a ton of veggies and a handful of colors that will brighten your dinner table (or your cubicle at lunch).

And as I mentioned a few months ago- I’m still addicted to walnuts so I have no problem tossing in a few more handfuls of them into this salad as I make it. There’s something about their soft, nutty texture that pairs perfectly with this dressing- it almost tastes like you’re eating a creamy nut butter. I think that’s my I love walnuts so much- they’re just so creamy and tender. Ya know?

Anyway, back to the salad.


Why not start off your holiday season in a few weeks with a bowl of antioxidants and color to get your immune system strong for the winter season ahead. I’ve included my favorite detox veggies so you’ll be happy to know eating a few helpings of this will have you detoxing like a pro!

Serve chilled or at room temperature as a main dish or an appetizer. Feel free to also pair this with your favorite protein like organic chicken, turkey or poached eggs.

Dig in and have a ball. It’s a serious confetti salad that will make it’s way back to your dinner table a few times this fall.

Trust me.

For more of my favorites, follow along on facebook, pinterest, instagram, twitter and google plus.

Try to buy everything organic. Here’s why: The Benefits of Eating Organic.

Confetti Chopped Kale, Walnut and Beet Salad {Gluten-Free, Dairy-Free, Vegan}
Serves: 4
Raw, Paleo, Grain-Free, Gluten-Free, Dairy-Free, Vegan
Author: Amie Valpone
Recipe type: Entree



  1. Place beets on a flat surface, suing a sharp knife, cut into matchsticks.
  2. In a large bowl, combine beets, onion, kale, carrots, walnuts and tarragon.
  3. In a small bowl, whisk vinegar, lemon juice, oil, sea salt, pepper and lemon zest; pour over kale salad and toss to combine.
  4. Serve.
Nutrition Facts
Confetti Chopped Kale, Walnut and Beet Salad {Gluten-Free, Dairy-Free, Vegan}
Amount Per Serving
Calories 255 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 84mg4%
Potassium 813mg23%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 7g8%
Protein 7g14%
Vitamin A 11835IU237%
Vitamin C 88mg107%
Calcium 195mg20%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post White Bean Chia Coconut Salad {Gluten-Fr...
Next Post Vegan & Gluten-Free Recipes & Tips...
  • Share


  1. Absolutely love this salad. It has been a must have at all family celebrations since I first made it last year.

  2. 5 stars
    This salad looks yummy! I do not think adding Chocolate Chips would be a good add on though! I would love to win some Chocolate chips for my Holiday baking marathon. Salad on the side.

  3. 5 stars
    This sounds sooo good. Will definitely have to try, as I have a LOT of kale and greens and beets from my CSA share. Thanks!