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Kale superfood salad in a bowl with avocado and beets

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
Cook Time:20 minutes
Total Time:30 minutes
CourseSalad
CuisineGluten-Free, Oil-Free, Vegan
Servings4 large bowls

Ingredients

  • 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

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.
  • 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.)

Notes

Serving: If enjoying as a small side dish, this can yield about 6-8 servings.

Nutrition Per Serving (Estimate)

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