A vibrant Kale Superfood Salad recipe that's fresh, healthy, and nourishing with immune-supporting ingredients. This plant-strong bowl will keep you satisfied and energized! (Vegan, gluten-free, oil-free.)
This kale "superfood" salad is so fresh, healthy, and just makes my body feel GOOD! It's a hearty plant-strong bowl that combines so much deliciousness.
We'll mix together kale, beets, quinoa, carrots, chickpeas, sunflower seeds, onion, and avocado. Then toss it in a super simple balsamic-Dijon dressing.
It's incredibly nourishing (and satisfying) with a variety of nutrient-dense foods to help support our immune system and full-body health. Plus it's easy to customize just the way you like it!
Ingredients for Kale Superfood Salad
For this recipe you'll toss together in a large bowl:
- Fresh kale: Use whatever variety of kale you prefer. Either lacinato kale or curly kale leaves work great. (I use one large bunch curly kale for this recipe, which is about 5-6 cups chopped.) We'll lightly massage the leaves to help tenderize them.
- White quinoa
- Garbanzo beans (chickpeas): Or you can swap in another bean of choice such as cannellini beans, black beans, kidney beans, etc. These add a hearty dose of plant-based protein and fiber to the salad.
- Carrot
- Cooked beets: For convenience, I use pre-cooked packaged organic beets from the brand "Love Beets". However feel free to roast or cook your own if desired.
- Red onion: Or substitute green onion for a milder onion taste.
- Avocado
- Sunflower seeds: Or stir in pumpkin seeds, hemp hearts, etc.
- Balsamic vinegar: I like the flavor of balsamic in this salad, but you can also use red wine vinegar if you'd like.
- Dijon mustard
- Garlic: I use one fresh garlic clove in the dressing, but you can substitute with a quarter teaspoon garlic powder if desired.
- Salt: You can also add black pepper to taste.
Customizing
Leafy greens: You can also use a base of kale & spinach or other salad greens for more variety.
Dressing: My quick and easy balsamic dressing is included below. (It's made oil-free with no olive oil.) But change it up with your own favorite if you wish! This creamy Miso Tahini Dressing would be tasty. Or browse the archive of 20+ vegan & oil-Free Salad Dressing Recipes for more inspiration.
Other additions: Include other veggies, seeds, walnuts, blueberries, olives, roasted sweet potato, broccoli, fresh herbs like parsley, or anything else that sounds good.
Storing
Store leftovers in an airtight container in the refrigerator. I enjoy them within 2-3 days.
Storing separately: You can also store the dressing and salad separately. Then simply toss together when ready to serve. This helps keep it fresh and crisp. Otherwise, the kale does hold up pretty well. (I like mixing it ahead of time because the dressing marinates the veggies and makes it extra flavorful!)
For more inspiration, also browse all vegan salad recipes or kale recipes.
Kale Superfood Power Salad (Vegan!)
Ingredients
- 1/2 cup quinoa (or about 1.5 cups cooked)
- 1 large bunch kale (about 5-6 cups chopped)
- 1 medium carrot
- 1 cup cooked beets (I use Love Beets brand)
- 1/4 cup red onion
- 15 oz. can garbanzo beans
- 1 large ripe avocado
- 1/4 cup sunflower seeds
For the balsamic dressing:
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1 clove garlic, minced
- 1/8 tsp. salt
Instructions
- Rinse and cook quinoa: In a small saucepan, combine 1/2 cup quinoa with 3/4 cup water (or vegetable broth for more flavor). Bring to a light boil, then reduce heat, cover, and simmer for 15 minutes or until liquid has absorbed.
- Meanwhile, make the dressing: Add all dressing ingredients to a small bowl and whisk to combine. Set aside.
- Cut or tear kale into bite-sized pieces. (Or shred it if desired.) Place in a large bowl and gently massage.
- Grate carrot, dice beets, and thinly slice red onion. Place in bowl with kale.
- Rinse and drain beans. Add beans and cooked quinoa to the bowl.
- Pour dressing over top. Toss gently with tongs (or your hands) to thoroughly combine.
- Top with sunflower seeds and diced avocado before serving.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Anne says
Made this for our packed lunches for the week. Absolutely delicious and so healthy! Great recipe!
Kaitlin says
Wonderful to hear, Anne!