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)

My latest go-to salad! I’ve been craving and making this at least 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. I love the abundant nourishment and it always leaves me feeling light yet energized (yay plants!)

I usually try to pre-cook some grains for the week (rice, quinoa, farro, etc.) and keep them in the fridge for easy additions to meals, which is perfect for salads like this. I often start this salad with a base of kale + spinach which is awesome as well. My quick and easy go-to balsamic dressing is included but feel free to change it up with your own favorite!

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

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5 from 2 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)

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