Name: Kale Superfood Power Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; Other additions: avocado, pumpkin seeds, hemp hearts; 3 Tbsp. balsamic vinegar; 1 Tbsp. dijon mustard; 1 clove garlic (minced); Salt to taste

A healthy kale "superfood" salad with immune supporting ingredients! Filled 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

This healthy kale "superfood" salad is so fresh and delicious.

We keep going back to this combination because it is nutrient-dense, full of immune-supporting ingredients, and pleasantly filling.

Plus it is simple to make and leaves me feeling light yet energized!

Ingredients for Kale Superfood Salad

For this recipe you will need:

Kale: Either lacinato or curly.
Carrot
Garbanzo beans: Or other bean of choice.
Cooked beets: I use pre-cooked organic beets from Love Beets.
Red onion
White quinoa
Sunflower seeds: Or pumpkin, etc.
Balsamic vinegar
Dijon mustard
Garlic

You can also use a leafy base of kale and spinach for this salad as well.

My quick and easy go-to balsamic dressing is included below. But change it up with your own favorite if you wish!

For more inspiration, also browse all gluten-free recipes.

Kale Superfood Power Salad

A healthy kale salad with immune-supporting ingredients. Filled with a wide variety of plant-based nourishment, and tossed with a simple balsamic dressing.

5 from 5 votes

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Author: Kaitlin - The Garden Grazer

Course: 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
Other additions: avocado, pumpkin seeds, hemp hearts

For the balsamic 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)

Calories: 265kcalCarbohydrates: 41gProtein: 11gFat: 8gSaturated Fat: 1gPotassium: 516mgFiber: 9gSugar: 11gVitamin A: 4015IUVitamin C: 20mgCalcium: 87mgIron: 3mg

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