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Baby Kale Salad
This versatile baby kale salad recipe makes healthy meal prep easy! Featuring tender baby kale, a zesty homemade maple mustard dressing, and an array of toppings, this 10-minute dish is as nutritious as it is delicious. Choose toppings based on preference or seasonality for a satisfying and tasty meal!
Servings: 2
Ingredients
Baby Kale Salad
- 5-6 large handfuls baby kale and/or other greens, such as baby spinach, romaine, mixed greens, or arugula
- 1-2 cups cooked lentils or beans drained and rinsed if using canned. Try it with these Crispy Chickpeas
- 2 cups roasted sweet potatoes, or other veggies and/or fruit of choice such as shredded carrots or beets, roasted cubed sweet potatoes or squash, diced avocado, sliced apples, pears, peaches, strawberries, grapefruit or orange segments, or blueberries
- 2 cups croutons
Maple Mustard Vinaigrette
- 1 tbsp mustard
- 1 tbsp maple syrup
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/3 cup extra virgin olive oil
Instructions
- Add the salad ingredients of your choice to a large mixing bowl.
- Add the vinaigrette ingredients to a glass jar. Screw on the lid and shake vigorously for 30 seconds, until emulsified.
- Drizzle the vinaigrette over the salad. Gently toss until the kale is evenly coated in the dressing. Add additional dressing, salt, or pepper to taste. Serve immediately!
Notes
Storage Directions
Store the vinaigrette in an airtight container or bottle with a lid in the refrigerator for up to 1-2 weeks. Shake well before using, as separation is normal. Store all fruit and veggie salad ingredients separately in airtight containers in the refrigerator for up to 3-4 days and assemble right before serving. Store croutons in an airtight container at room temperature for up to 1 week.
Salad Toppings
Below are optional ingredients you can mix and match to make this salad recipe your own:
- Fruit: Experiment with fresh fruit like grapefruit, orange segments, peaches, apricots, sliced apples, pears, fresh berries, pomegranate arils, or raisins, dried cranberries, figs, or cherries.
- Veggies: Try steamed or roasted beets, roasted potatoes or brussels sprouts, fresh cucumbers, cauliflower, broccoli, bell peppers, cherry tomatoes, radishes, red onion, green onion, corn, edamame, or zucchini.
- Beans: Add protein and fiber with chickpeas, white beans, kidney beans, black beans, lentils, mung beans, or pinto beans.
- Nuts: Toss in sliced almonds, toasted walnuts, pecans, cashews, or a mix.
- Seeds: Raw or roasted pumpkin seeds, sunflower seeds, hemp seeds, flax seeds, or chia seeds add protein and texture.
- Healthy Fats: Avocado or crumbled/shredded vegan cheese adds creaminess and texture. Sprinkle with nutritional yeast for a cheesy flavor, or add olives for a briny, savory flavor.
- Protein: Increase the protein content with baked or pan-fried tofu or tempeh, seasoned as desired.
- Grains: For a heartier salad with whole grains, add cooked quinoa, farro, brown rice, couscous, bulgur, or millet.