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.
AuthorKaitlin - The Garden Grazer
Prep Time:10 minutes mins
Cook Time:20 minutes mins
Total Time:30 minutes mins
CourseSalad
CuisineGluten-Free, Oil-Free, Vegan
Servings4 large bowls
- 1 large bunch kale (curly or lacinato)
- 1 medium carrot
- 15 oz. can garbanzo beans
- 1 cup cooked beets (I use Love Beets organic cooked beets)
- 1/4 cup red onion
- 1/2 cup quinoa (or about 1 cup cooked)
- 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
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.
Make dressing: Add all dressing 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. 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.)
Serving: If enjoying as a small side dish, this can yield about 6-8 servings.
Calories: 266 kcal | Carbohydrates: 41 g | Protein: 11 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Potassium: 526 mg | Fiber: 9 g | Sugar: 11 g | Vitamin A: 4024 IU | Vitamin C: 21 mg | Calcium: 93 mg | Iron: 3 mg