Beet Kale Watermelon Salad

DSC_1237 Servings: 1


  • 1 1/2 cups of fresh kale
  • 1/2 cup of fresh watermelon chopped into small cubes
  • 1/2 cup of beets (roasted) chopped into small cubes
  • 1/4 cup of roasted green pumpkin seeds
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1/2 tsp balsamic vinaigrette
  • 1/4 tsp lime juice
  • pepper to taste
  • 1 tbsp chia seeds

Directions: Preheat oven to 350 degrees. You will need to roast the beet in the oven for 1 hour with 1 tbsp olive oil and pepper.

Once the beet has been roasted combine all ingredients in a bowl and mix until everything has been coated evenly.  Add the mixture to a mason jar and enjoy!

Tip:  This can be a quick easy “on the go” salad option if you roast the beet the night before.  Add it in a mason jar with a lid! You can also use a salad dressing of choice!


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