7 Tips for Using Hardy Greens in Your Salad Bowl - Kale Salad Recipe | Joybilee® Farm | DIY | Herbs | Gardening | Print
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Kale Autumn Salad

  • Author: Chris
  • Yield: 4 servings 1x


A healthy and refreshing kale salad, perfect for the dim days of autumn.



  • 3 cups of Kale, sliced very thinly
  • ½ c. raw, grated beet (about ½ a medium beet)
  • ½ cup pecans, lightly toasted
  • 2 tbsp. dried cranberries
  • ½ cup of sliced cherry tomatoes (optional)
  • 1 cup of onions, thinly sliced, caramelized until dry (about 1 onion)
  • 2 tbsp. white balsamic vinegar
  • 1 tsp. + 2 tsp. coconut oil, for frying
  • 2 tbsp. virgin olive oil


  1. Wash and slice Kale leaves very thinly. I used Dinosaur Kale in my salad. If you are using a Kale with a large midrib, such as Red Russian, or Winterbor, slice the midrib out of the leaf before cutting the Kale thinly.
  2. Peel and grate the beet. Place the prepared Kale and grated beet into a bowl. Sprinkle with white balsamic vinegar. I used Olivia’s Grapefruit White Balsamic. Using your fingers, massage the kale and beets until the kale leaves wilt and take on a translucent appearance.   Add the cranberries to the kale and beets and allow them to absorb some of the vinegar flavor. Set aside.
  3. Slice the cherry tomatoes in half. Set aside.
  4. Lightly toast the pecans in 1 tsp. of coconut oil. Remove from heat and set aside.
  5. Slice a sweet onion, like Walla Walla, very thinly. Fry the onion on medium heat with 2 tsp. of coconut oil. Stir occasionally until the onion caramelizes. Caramelize the onions until they are dry, but not burnt. See this video for directions on how to caramelize onions.
  6. To the kale-beet mixture, add the cherry tomatoes and pecans. Add the virgin olive oil and mix well.
  7. Add caramelized onions. Put the salad in a fresh bowl to serve.

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