In a large bowl, add the chopped kale and drizzle with extra virgin olive oil. Massage with hands until tender.
Add the beets, apple, and walnuts to the bowl. Combine well.
To prepare the dressing, combine the extra virgin olive oil, apple cider vinegar, dijon mustard, nutritional yeast, raw honey (or date syrup), and sea salt in a small bowl. Whisk until well combined.
Drizzle the dressing over the salad mixture and toss until lightly coated.
Notes:
Top with extra protein source: poultry, chickpeas, pinto beans, fish, etc. - your choice!
