Name: Kale Superfood Power Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 large bowls
Ingredients: 1 large bunch kale (or a spinach/kale combo!); 1 carrot; 15 oz. can garbanzo beans; 1 cup cooked beets (I use Love Beets organic cooked beets); 1/4 cup red onion; 1 cup cooked quinoa (about 1/2 cup uncooked); 1/4 cup sunflower seeds (I use this brand); Other additions: avocado. pumpkin seeds, hemp hearts; 3 Tbsp. balsamic vinegar; 1 Tbsp. dijon mustard; 1 clove garlic (minced); Salt to taste

Healthy kale superfood salad with immune boosting ingredients! Packed with plant-based nourishment to help keep you satisfied yet energized. (Vegan, gluten-free, oil-free)

Kale superfood salad in a bowl with avocado and beets

My latest go-to salad! I’ve been making this weekly for a couple months now, so I’m excited to get it posted. We keep going back to this combo because it’s so nutrient-dense, full of immune-boosting ingredients, and pleasantly filling. Plus it always leaves me feeling light yet energized.

Ingredients for kale superfood salad in a bowl

Try using a base of kale and spinach for this salad as well. My quick and easy go-to balsamic dressing is included. But change it up with your own favorite if you wish!

PS – I highly recommend the book “Super Immunity” by Dr. Joel Fuhrman if you’re looking for immune-boosting tips. I’ve been implementing a lot of his nutritional advice over the past year and notice my body responding very well. Would love to hear if you’ve read it also!

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5 from 5 votes

Kale Superfood Power Salad

Healthy Kale Superfood Salad with immune boosting ingredients! Packed with plant-based nourishment to help keep you satisfied yet energized.

Author: Kaitlin – The Garden Grazer

Prep Time:10 minutes

Cook Time:20 minutes

Total Time:30 minutes

Category: Salad

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings:4 large bowls

Ingredients

1 large bunch kale (or a spinach/kale combo!)
1 carrot
15 oz. can garbanzo beans
1 cup cooked beets (I use Love Beets organic cooked beets)
1/4 cup red onion
1 cup cooked quinoa (about 1/2 cup uncooked)
1/4 cup sunflower seeds (I use this brand)
Other additions: avocado. pumpkin seeds, hemp hearts

For the dressing

3 Tbsp. balsamic vinegar
1 Tbsp. dijon mustard
1 clove garlic (minced)
Salt to taste

Instructions

Begin cooking quinoa if you haven’t already done so. (I use 3/4 cups vegetable broth for 1/2 cup quinoa.)*
Make dressing: add all ingredients to a small bowl and whisk to combine. Set aside.
Tear kale into bite-sized pieces. Place in a large bowl and gently massage.
Thinly slice red onion, dice beets, and grate carrot. (I just use my peeler to quickly make shreds.) Place in bowl with kale.
Rinse and drain beans. Add beans and cooked quinoa to bowl.
Pour dressing over top and toss gently to thoroughly combine.
Top with sunflower seeds (and/or hemp hearts, pumpkin seeds, avocado, etc.)

Notes

*I love preparing batches of grains ahead of time to use throughout the week (such as quinoa, brown rice, etc.) It’s nice and easy to pull them out of the fridge and build a quick meal around them, or include them in salads like this.

If serving as a small side, this can yield about 6-8 servings.

Nutrition Per Serving (estimate)

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this Superfood Salad? Feel free to also browse the full “Vegan Salad” recipe archives on the site for more plant-based inspiration!

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