5 from 1 vote
Kale Salad
The Best Kale Salad {Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegan}
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Free of Gluten, Dairy, Soy, Corn, Eggs, Sugar. Vegan, Vegetarian.
Course: Entree or Appetizer
Cuisine: American
Servings: 2 -4
Calories: 535 kcal
Author: Amie Valpone
Ingredients
  • 1/2 cup quinoa
  • Water
  • 2 large sweet potatoes scrubbed and cut into 1/2 inch pieces
  • Sea salt and freshly ground pepper to taste
  • 1 head dinosaur flat kale ends trimmed
  • 1 Tbsp. extra-virgin olive oil or avocado oil
  • 1 large green apple thinly sliced
  • Juice of 1 large lemon
  • 2 Tbsp. raw walnuts
  • 1-2 Tbsp. dried cherries or cranberries or goldenberries
  • 2 tsp. fresh lemon zest
  • pinch crushed red pepper flakes or chili powder
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cook quinoa on the stove top in a medium saucepan in water according to package directions. Remove from the heat and fluff with a fork.
  3. Meanwhile, prepare the sweet potatoes on a large rimmed baking sheet. Sprinkle with sea salt and freshly ground pepper. Bake in the oven for 20-25 minutes or until very tender. Remove from the oven.
  4. In a large bowl, massage the kale with the olive oil using your hands until the leaves are tender, soft and dark brown. You can choose to chop the kale or leave the kale leaves whole. Add the remaining ingredients; toss to combine and serve immediately or chilled.
Nutrition Facts
The Best Kale Salad {Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegan}
Amount Per Serving
Calories 535
* Percent Daily Values are based on a 2000 calorie diet.