Loaded Kale Salad

So simple, yet so delicious! I used cauliflower rice versus quinoa & it hit the spot. Thank you for another fabulous dinner! Xoxo.

This was such a delicious and flavorful salad! I left out the beets but added pickled onions and a little baby red leaf lettuce! I made the sweeter version of the dressing and omg…it is so good!!

haven’t eaten this yet!
i have to force myself to wait for my guests to arrive before ‘tasting’ any more of the DELICIOUS Tahini Dressing! – JUST ENOUGH Tang, Sweetness and Consistency!
oh and i tossed my carrots n beets in olive oil for roasting – no salt…TASTE from the caramelization is amazing. oh, i added pignoli nuts – all so pretty!
if there are any leftovers of this salad i am going to use in a WRAP!
thank you – i will be making this again and again. :)

This salad was the BOMB! I had to force myself to not eat it all. I omitted the quinoa and added tons of roasted veggies, kidney beans and marinated tofu. The dressing was AMAZING and the combination of warm veg, beans and soft tofu with cool crisp kale was just out of this world. I will make this again, and again and again. Loved it

I’ve made this salad a few times since first seeing the recipe. It’s great, never get tired of it, and even my husband loves it (kale?!). Thanks!

I added preserved lemons to the dressing and it was the BOMB!

I just made this for a work potluck and everyone loved it! Being the token vegan of the building, of course I got asked to bring the salad, but THIS was a salad I was proud to show up with!

The dressing was delicious. I omitted the sprouts and hemp seeds and added a can of drained and rinsed chickpeas. I initially forgot to add the quinoa and it still would have been a lovely salad! You could definitely try this with different roasted vegetables and toasted seeds. This is one of my favourite salad recipes. Thanks heaps :)

Awesome and very informative post. Thanks

I made this tonight for my wife and I; turned out great. I added brussel sprouts and mushrooms to the roasting carrots and beets just because I’m addicted to those. My wife wants me to make it again for a dinner party this weekend. Thanks for the awesome recipe. (Now if I could just get my kids to eat it.)

I made a version of this for thanksgiving and my family who has been making fun of my being vegan loved it! They were asking to eat it with their leftovers the next day! When I first brought it everyone cringed at the word kale, now they are jumping at it!

Delicious and satisfying! Thank you for another amazing recipe Dana!

Instead of the quinoa I used Garlic and Herb Chicken Sausage from Trader Joe’s and it was AMAZING! I also used the savory option for the dressing because I’m doing Whole30 and it turned out soo good! This is going to be a regular make ahead lunch for me from now on!

The salad of the season. Fresh ingredients, flavorful and filling. What more could you want? When following the steps of this well thought out recipe, you’re left far from disappointed. I speak from experience. Just make it already.

I just made this last night and as someone who has been trying to find more ways to incorporate kale into her diet, this recipe is a gift from the vegan baby Jesus!!! So delicious and so many different flavors that all compliment each other perfectly! Dana, you’re a genius! Can’t wait to try more refined-sugar free recipes this month!

I made this last night. I used yellow beets instead of red because I am not a beet lover (my daughter suggested turnips or parsnips). The dish turned out well. It was a lot of prep work, though. Something that I am not crazy about. That is why I took off a star, because of the time to get everything done. I also made my own tahini. I think next time I will use a balsamic vinaigrette.

Dear Dana,

I feel like we are new friends. I have been a faithful follower of Oh She Glows for some time now, but have started to make some of your recipes too and this salad just knocked it out of the park!
Three totally isn’t a crowd, there is enough love to go around.

This is hands down my new favourite salad and best thing about 2018 so far. It is just sumptuous, satisfying, and who new maple syrup and tahini could be such a great combination? Genius.

I wanted to include a couple of notes in case it helps anyone else out on their culinary adventures:

With regards to the dressing: I was trying to figure out which way to go sweet vs. savoury and the decision was hard. One thing I didn’t have to think hard about was adding the garlic. I love garlic and it’s good for the immune system. Added the clove, and it wasn’t overpowering at all and went with 1 tbsp of maple syrup. It was perfect! In fact, so good that it almost didn’t make it into the salad. I was tempted to spread it onto a rice cracker and devour it standing over my kitchen sink.
My only, minor irk is that it is quite thick, so drizzling it wasn’t really an option, although it would have been nice.
I pre-mixed it into the kale, tomatoes, and carrots before laying out the rest of the spread. Perhaps I’ll add a bit more water next time… (which will probably be tomorrow).

Substituting avocado: Since avocados aren’t in season over here (Toronto) and are ridiculously expensive, I opted for firm tofu as a replacement protein. Using 1 block: I cubed it, drained it, coated it with 1 tsp each of garlic powder, onion powder, nutritional yeast, and a dash of seas salt and baked it in the over @ 400 degrees for about 35 minutes until it was crispy and a little rubbery (but in a good way).
**Accidental kitchen hack, I reused the same baking tray as I used for baking the root vegetables, and the tofu seemed take on some of the previous flavours. It was most enjoyable.

The thing I like most about this recipe is it seems so versatile. Leftover root veggies? Throw them in Don’t want to make quinoa? Use any other grain Serving the salad to an omnivore? Substitute/add chicken, boiled egg, etc.

Thanks Dana!

Happy New Year, everyone!

I made this last night for dinner, along with your Red Lentil Chili, and it was absolutely delicious! The leftovers are even better today. I’m set on hearty, filling, yet not heavy salads for the next few days. Kale is the perfect salad green for a meal prep salad – it doesn’t go soggy in the fridge! I’ve been needing a reset after eating tons of vegan junk the past few months, and this was perfect. Thank you!!

Just made this for lunch and it was great! Didn’t change a thing and used all your “optional” add-ins (curry for the veggies; hemp seeds and sprouts for the salad). I think for the leftovers I’ll make some of the “savory” dressing and see how it is! Thank you for the continued output of bomb recipes!! I’ve been vegan for just over 2 years and your blog has been my go to spot since day 1!

Made this last night…delish! I was surprised how filling it was. I can’t wait to make it again with different veggies!

Hi Dana, a wonderfull New Year to your both! I was immediately drawn to this recipe and made it at once in its origial form. I used it with 2 persons as main dish. With the quinoa together we were satisfied, had left over and our tummies were full. The dish tasted yummie. Therefor thumbs up for this recipe. You have become my most looked for website for vegan food!!! And it was half an hour from scratch to dish and most of that time I watched the carrots in the oven becoming tender. Not too much work therefore….

Made this tonight and it was the perfect thing to eat after a week and a half of home-for-the holidays food. Exactly what I wanted! Thanks for the delicious recipe!