High Protein Sweet Kale Salad
Elevate your salad game with this High Protein Sweet Kale Salad, a vibrant blend of earthy kale, protein-packed quinoa and chickpeas, crunchy slivered almonds, and bursts of sweetness from dried cranberries. Tossed with a creamy tahini dressing infused with zesty lemon, maple syrup, and Dijon mustard, this nutrient-rich salad strikes the perfect balance of flavors and textures. Ideal as a satisfying main dish or a wholesome side, it’s packed with plant-based protein, making it perfect for meal prep or quick, healthy lunches. Ready in under 30 minutes, this versatile recipe is gluten-free and full of superfoods to fuel your day. Enjoy a guilt-free dish that’s as delicious as it is nourishing!
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Recipe Information
Ingredients
- 6 cups kale
- 1 cup quinoa
- 1 cup canned chickpeas
- 0.5 cup slivered almonds
- 0.5 cup dried cranberries
- 0.25 cup red onion
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons water
Instructions
Start by cooking the quinoa. Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Remove from heat, fluff with a fork, and let it cool.
While the quinoa is cooking, prepare the kale. Wash and dry 6 cups of kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces. Transfer to a large mixing bowl.
Massage the kale with 2 tablespoons of lemon juice and 1 tablespoon of olive oil. Use your hands to gently squeeze and rub the kale for about 1-2 minutes until it becomes tender and slightly darker in color.
Drain and rinse 1 cup of canned chickpeas. Add the chickpeas, 0.5 cup of slivered almonds, 0.5 cup of dried cranberries, and 0.25 cup of thinly sliced red onion to the bowl of kale.
Prepare the dressing. In a small bowl, whisk together 2 tablespoons of tahini, 1 tablespoon of maple syrup, 1 teaspoon of Dijon mustard, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 2 tablespoons of water. Adjust the water for your desired consistency.
Once the quinoa has cooled, add it to the kale mixture. Pour the dressing over the salad and toss everything well to combine, ensuring the ingredients are evenly coated.
Taste the salad and adjust seasoning if needed. Serve immediately or refrigerate for up to 2 days. Enjoy this high-protein, sweet kale salad as a main or side dish.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3323 mg | 144% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 72.4 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2960 mg | 228% | |
| Iron | 10727.0 mg | 59594% | |
| Potassium | 1814 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
