Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Late-Summer Kale Salad

You can't beet this kale salad

Get access to everything we publish when you sign up for Outside+ Join today!.

Beautiful beets and crispy chickpeas not only elevate this kale salad, they can be made in advance so you can quickly assemble it when ready. Also on board: carrots, radishes, and nectarines.

More Related Recipes to Try Next:
Creamy Kale Dip with Za’atar Pita Chips
Artichoke Kale Pasta with Sun-Dried Tomato Pesto
Chickpea and Kale Curry with Brown Basmati Rice

Late-Summer Kale Salad

Prep Time
25 min
100 min



  • ¼ cup avocado oil, divided
  • 1 clove garlic, minced
  • ½ tsp chipotle chile powder
  • 1 tbsp lime zest + 3 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp raw honey
  • ¼ tsp sea salt
  • ⅛ tsp ground black pepper


  • 4 red and/or golden beets, peeled and diced
  • 2 tbsp avocado oil, divided
  • ¾ tsp sea salt, divided
  • ¼ tsp ground black pepper
  • 1 15-oz BPA-free can unsalted chickpeas, drained, rinsed and dried
  • 1 bunch Lacinato or Tuscan kale, tough stems removed and leaves chopped (6 cups)
  • 1 tbsp apple cider vinegar
  • 1 large carrot, sliced or spiralized
  • 2 nectarines, pitted, cut into ¼-inch wedges
  • 4 radishes, sliced
  • ¼ cup roasted, salted pumpkin seeds
  • 2 oz grated ricotta salata, or crumbled full-fat feta or ricotta cheese, optional


1. Prepare dressing: In a small skillet, combine 1 tbsp oil, garlic and chile powder. Cook mixture on low until sizzling for 30 seconds, then transfer to a glass jar. Add 3 tbsp oil along with remaining dressing ingredients. Cover and shake to combine.

2. Prepare salad: Preheat oven to 400ºF. Line a baking sheet with parchment. Toss beets with 1 tbsp oil, ¼ tsp salt and pepper. Spread beets over prepared baking sheet and roast until fork-tender, 35 to 40 minutes, stirring once or twice. (NOTE: If using both red and gold beets, place on opposite sides of the same tray.) Let cool.

3. Reduce oven temperature to 350ºF; line a new baking sheet with parchment. In a bowl, toss chickpeas with remaining 1 tbsp oil and ¼ tsp salt. Spread onto prepared sheet; roast until golden and crisp, 40 to 45 minutes, stirring a few times. Let cool.

4. To a large bowl add kale, vinegar and ⅛ tsp salt; massage until kale is very soft. Add carrot, nectarine, radish and 3 tbsp dressing; toss to coat, adding more dressing if needed. Season with remaining ⅛ tsp salt. Top with beets, chickpeas, seeds and cheese (if using) just before serving.

MAKE AHEAD: Make recipe through Step 3 up to 4 days ahead. Store components in the refrigerator until ready to use, and store chickpeas in a jar left slightly open or paper bag at room temperature. Complete Step 4 right before serving. This salad will keep fully dressed in the refrigerator for 1 to 2 days.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 331
  • Carbohydrate Content 32 g
  • Cholesterol Content 10 mg
  • Fat Content 21 g
  • Fiber Content 7 g
  • Protein Content 10 g
  • Saturated Fat Content 4 g
  • Sodium Content 585 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 12 g
  • Polyunsaturated Fat Content 4 g