Looking for a salad that meets ALL your dietary needs? This kale superfood salad is packed with superfoods and is tasty to boot!
Don't love kale? (been there!) don't write off this salad! You can use spinach or a lettuce such as arugula in place-it's delightful either way.
Why You'll Love This Recipe
- Kale salad keeps well in the fridge for a few days without getting soggy.
- Literally packed with nutrients!
- Easy to customize to your liking
Important Ingredient Notes
- Use a fresh bunch of kale instead of packaged, already-prepared kale in a bag for salad that will stay fresh the longest.
- We used a frozen package of shelled edamame, which we cooked in the microwave then cooled before adding it to the salae.
Pro Tips
- If you plan to use spinach or lettuce, keep ingredients separate until you're ready to enjoy the salad.
- Adding a sprinkle of flaky salt and some freshly ground peppercorns just before serving takes this salad up a level!
Change it Up!
This salad is super easy to customize to your liking. Here are a few swaps you can make:
- Kale - spinach, arugula, or spring mix
- Quinoa - brown rice
- Sunflower seeds/pecans - other nuts/seeds
- Feta cheese - parmesan
- Blueberries/grapes - dried cranberries, sliced strawberries, or pomegranate seeds
- Edamame - fresh shelled peas
More Recipes You'll Love
Try some of other tried-and-true recipes from the Taste Test Tribe kitchen:
Kale Superfood Salad Recipe with Homemade Vinaigrette
Looking for a salad that meets ALL your dietary needs? This kale superfood salad is packed with superfoods and is tasty to boot!
Print
Pin
Rate
Servings: 4
Calories: 308kcal
Ingredients
Salad
- 5 cups chopped curly kale (about half a bunch, chopped or torn into bite-sized pieces with thick ribs removed)
- ⅔ cup cooked quinoa (cooled)
- ½ cup shelled edamame (cooked according to package directions)
- ½ cup fresh blueberries
- ½ cup halved red grapes
- ¼ cup sunflower seeds
- ¼ cup chopped walnuts
- ⅓ cup crumbled feta cheese
Vinaigrette
- ¼ cup orange juice
- 2 tablespoons olive oil
- 1 clove garlic (finely minced)
- 2 teaspoons honey
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 tablespoons Greek yogurt (I used whole milk honey Greek yogurt)
Instructions
- In a large bowl, toss kale, quinoa, edamame, blueberries, grapes, sunflower seeds, walnuts, and feta cheese.5 cups chopped curly kale
- In a Mason jar or small bowl, combine vinaigrette ingredients and shake or whisk until fully combined.
- Drizzle vinaigrette over salad and toss to combine. Serve immediately.
Notes
Store leftover salad in an airtight container in the fridge.
Salad is best served fresh, wait to to add vinaigrette until just before serving.
Nutrition
Nutrition Facts
Kale Superfood Salad Recipe with Homemade Vinaigrette
Amount per Serving
Calories
308
% Daily Value*
Fat
21
g
32
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
8
g
Cholesterol
12
mg
4
%
Sodium
454
mg
20
%
Potassium
420
mg
12
%
Carbohydrates
25
g
8
%
Fiber
5
g
21
%
Sugar
11
g
12
%
Protein
10
g
20
%
Vitamin A
2737
IU
55
%
Vitamin C
35
mg
42
%
Calcium
178
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Comments
No Comments