Rainbow Kale Salad
Ignite the light from within as you enjoy this abundant and filling Rainbow Kale Salad. Crunchy cruciferous veggies, a creamy dressing, nutty pumpkin seeds, and protein-rich quinoa and lentils come together to create an enchantingly delicious salad that harnesses the true magic of plants and makes healthy eating effortless!
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
Quinoa and Lentils
- ¼ cup organic quinoa (dry, rinsed well)
- ¼ cup brown or green lentils (dry, rinsed)
- 1 ½ cups water
- 1 batch Green Goddess Dressing (link in Chef’s Notes)
Salad Ingredients
- 4 cups organic kale (stems removed, thinly sliced)
- 1 tsp extra virgin olive oil (or freshly squeezed lemon juice)
- 1 cup purple cabbage (shredded)
- 1 cup carrot (shredded)
- ¼ cup pumpkin seeds (or pepitas)
- ⅓ cup green onion (sliced)
- ½ cup broccoli sprouts (or other sprouts of choice)
Directions
- Make the quinoa and lentils: After the quinoa has been thoroughly rinsed and the lentils have been rinsed, add them both, together, to a medium stovetop pot. Add the water and place the pot over medium-high heat on the stovetop. Bring to a boil then lower the heat to simmer. Cover and cook for 25–30 minutes or until they’re both tender.
- Meanwhile, make Green Goddess Dressing and set aside.
- Make the salad: Add the kale to a large salad bowl. Add a teaspoon of olive oil or lemon juice and massage with clean hands until tender, about 30 seconds.
- Add the cabbage and carrots to the kale and toss.
- Once the quinoa and lentils are finished cooking, transfer them to the kale salad and toss again.
- Pour the dressing over top. Toss to combine.
- Add the pumpkin seeds and green onion.
- Divide the salad between 2–4 bowls and top each bowl with a pinch of sprouts.
Chef's Notes
Substitutions
Substitute millet, amaranth, or teff for quinoa.
Use split peas in place of lentils.
Use another dressing in place of the Green Goddess dressing.
Substitute another leafy green of choice in place of kale.
Use green cabbage in place of purple cabbage.
Substitute shredded beets in place of carrots.
Instead of pumpkin seeds, use sunflower seeds or your favorite nut.
Substitute red onion for green onion.
Prep Ahead
Make the quinoa and lentils ahead of time and store in an airtight container in the refrigerator for 5–7 days or freeze for up to 3 months.
Make the Green Dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. (Only store this way if using kale as this salad gets better as it sits! If you use another leafy green, store the leftover salad and dressing separately.)