5 from 1 vote

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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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 (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)

Calories: 265kcal | Carbohydrates: 41g | Protein: 10g | Fat: 7g | Potassium: 516mg | Fiber: 8g | Sugar: 11g | Vitamin A: 80.3% | Vitamin C: 24.6% | Calcium: 8.7% | Iron: 17%