Loaded Kale Salad
Try this Loaded Kale Salad recipe.
Try this Loaded Kale Salad recipe.
- pinch sea salt
- water to thin (~1/4 cup or 60 ml)
- 3/4 cups (138 g) quinoa* well rinsed
- 1 1/2 cups (360 ml) water
- 4 large carrots* (245 g) halved + roughly chopped
- 1 beet* (135 g) thinly sliced
- 2 tbsp (30 ml) water (or sub avocado or melted coconut oi
- optional: 1/2 tsp curry powder
- 1/3 cup (80 ml) tahini
- 2-3 tbsp (30-45 ml) lemon juice*
- 1-2 tbsp (15-30 ml) maple syrup (depending on preferred swe
- 8 cups (530 g) kale torn or roughly chopped (or sub other green)
- 1/2 cup (90 g) chopped cherry tomatoes
- 1 ripe avocado cubed (~200 g)
- optional: 1/4 cup (40 g) hemp seeds
- optional: 1/2 cup (10 g) sprouts of choice (i used
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 77.516 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat a small pot over medium heat and add rinsed, drained quinoa. Toast for 1-2 minutes, stirring frequently. Then add water and bring to a low boil. Once boiling, reduce heat to a simmer, cover, and cook for 18-20 minutes or until liquid is completely absorbed. Once cooked, fluff with a fork, remove lid, and set aside.
- Preheat oven to 375 degrees F (190 C) and add carrots and beets to a baking sheet. Add water (or oil) and seasonings of choice and toss to coat. Roast for 25-30 minutes or until tender and slightly golden brown.
- In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl and whisking to combine. Then add water 1 Tbsp (15 ml) at a time and whisk until pourable. Taste and adjust flavor as needed.
- Arrange kale on a serving platter or bowl and top with tomatoes, avocado, cooked quinoa, roasted vegetables, and any other desired toppings, such as hemp seeds or sprouts. Serve with dressing on the side, or toss to combine.
- Store leftovers (keep dressing separate for best results) in the refrigerator up to 3 days. Dressing will keep well covered in the refrigerator up to 1 week.
My Loaded Kale Salad Adventure: A Busy Mom's Guide to Healthy Eating
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and ensuring everyone gets a nutritious meal, finding time for elaborate cooking is a luxury I rarely have. That's why I'm always on the lookout for quick, healthy, and delicious recipes that don't require a culinary degree to master. This Loaded Kale Salad is my latest obsession – a vibrant, flavorful dish that's surprisingly simple to make, even on the busiest of days.
The beauty of this salad lies in its versatility. It's a blank canvas for your culinary creativity. I love experimenting with different combinations of roasted vegetables. Sometimes I add sweet potatoes for extra sweetness and fiber, or broccoli florets for a boost of vitamins. The quinoa adds a hearty texture and protein punch, making it a satisfying meal on its own. And the tahini-lemon dressing? It's simply divine – a perfect balance of tangy, creamy, and subtly sweet. Even my picky eaters devour this salad!
What truly sets this salad apart is its ease of preparation. Most of the ingredients can be prepped ahead of time, saving precious minutes during the week. I often roast a large batch of vegetables on the weekend and store them in the fridge for quick assembly during the week. The quinoa cooks in under 20 minutes, and the dressing whisks together in seconds. The only real "work" involved is chopping the kale and assembling the salad, and even that can be delegated to older children!
Beyond its convenience, this salad is packed with nutrients. Kale, a superfood in itself, is bursting with vitamins and antioxidants. The roasted vegetables add a colorful array of vitamins and minerals, and the quinoa provides a complete protein source. It's a meal that nourishes my body and fuels my busy days. This salad has become a staple in our household, a quick and easy way to ensure my family gets their daily dose of healthy goodness. I serve it for lunch or light dinner and it always goes down a treat, even with the children!
I encourage you to personalize this recipe to your liking. Feel free to experiment with different vegetables, add your favorite nuts or seeds, or substitute the dressing for another of your own creations. The possibilities are endless! This salad is more than just a meal; it's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It's a simple pleasure that adds a touch of brightness to my otherwise hectic life. So go ahead, give this Loaded Kale Salad a try – your taste buds (and your family) will thank you!
Tips for busy moms:
- Roast vegetables in bulk on the weekend and store them in airtight containers in the refrigerator.
- Cook a large batch of quinoa and store it in the fridge for easy weeknight meals.
- Get the kids involved in assembling the salad – it's a fun and educational activity.
- Prepare the dressing ahead of time and store it in a jar in the refrigerator.
This salad is a lifesaver for busy weeknights and a testament to the fact that healthy eating can be both delicious and incredibly easy to achieve. Give it a try, and let me know what you think!
