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Featured image: vegan kale salad in a glass bowl with orange peppers
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Easy Kale Salad

Whip up this vegan kale salad as a quick lunch or light side dish! Flavorful and easy to throw together this kale salad recipe is topped with a tangy cranberry balsamic dressing.
Course Salad
Cuisine American
Keyword kale salad, vegan
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 2 servings
Calories 399kcal
Author Shelby Stover

Equipment

Ingredients

Salad:

  • 4 cups kale prepped
  • 1 bell pepper chopped
  • ½ cucumber sliced
  • ¼ cup pumpkin seeds
  • ¼ cup dried cranberries
  • ⅛ cup hemp hearts

Dressing:

  • 2 tbs olive oil
  • 1.5 tbs balsamic vinegar
  • ½ tbs honey mustard

Instructions

  • Place all salad ingredients into a bowl.
    Kale in a glass bowl with salad ingredients in measuring cups beside it
  • Combine all dressing ingredients in a small dish and whisk them together
  • Pour the dressing over salad just before serving.
    Dressing in a measuring cup beside a vegan kale salad

Video

Notes

  • Just about anything can be interchanged in this recipe. Use different dried fruits in place of the cranberry and blueberry for a new flavor.
  • Likewise, adding in some nuts gives a great crunch.
  • And of course, interchanging the kale salad dressing is alright too (so long as it meets your diet prerequisites)
  • The kale salad holds in the fridge with the dressing for 1-2 days. Without the dressing, the salad lasts 4-5.

Nutrition

Calories: 399kcal | Carbohydrates: 35g | Protein: 14g | Fat: 25g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 78mg | Potassium: 970mg | Fiber: 3g | Sugar: 16g | Vitamin A: 15370IU | Vitamin C: 239mg | Calcium: 242mg | Iron: 5mg