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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 mins
Cook Time:20 mins
Total Time:30 mins
CourseSalad
CuisineGluten-Free, Oil-Free, Vegan
Servings4 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 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

*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 in salads like this.
If serving as a small side, 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