High Protein Sweet Kale Salad

Elevate your salad game with this High Protein Sweet Kale Salad, a wholesome blend of leafy kale, protein-packed quinoa, and creamy chickpeas, all tossed in a luscious tahini maple dressing. Bursting with texture and flavor, this salad features chewy dried cranberries, crunchy slivered almonds, and a zesty kick from fresh lemon juice and Dijon mustard. Massaging the kale ensures its tender, melt-in-your-mouth appeal, while the nutty quinoa and chickpeas make it a satisfying, nutrient-dense option for lunch or dinner. Perfect as a hearty main or a vibrant side, this salad is packed with plant-based protein, fiber, and a touch of natural sweetness. It’s quick to prepare, meal-prep friendly, and guaranteed to brighten your table with every bite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 cups kale
• 1 cup quinoa
• 1 cup canned chickpeas
• 0.5 cup slivered almonds
• 0.5 cup dried cranberries
• 0.25 cup red onion
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons water

Directions

Step 1

Start by cooking the quinoa. Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Remove from heat, fluff with a fork, and let it cool.

Step 2

While the quinoa is cooking, prepare the kale. Wash and dry 6 cups of kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces. Transfer to a large mixing bowl.

Step 3

Massage the kale with 2 tablespoons of lemon juice and 1 tablespoon of olive oil. Use your hands to gently squeeze and rub the kale for about 1-2 minutes until it becomes tender and slightly darker in color.

Step 4

Drain and rinse 1 cup of canned chickpeas. Add the chickpeas, 0.5 cup of slivered almonds, 0.5 cup of dried cranberries, and 0.25 cup of thinly sliced red onion to the bowl of kale.

Step 5

Prepare the dressing. In a small bowl, whisk together 2 tablespoons of tahini, 1 tablespoon of maple syrup, 1 teaspoon of Dijon mustard, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 2 tablespoons of water. Adjust the water for your desired consistency.

Step 6

Once the quinoa has cooled, add it to the kale mixture. Pour the dressing over the salad and toss everything well to combine, ensuring the ingredients are evenly coated.

Step 7

Taste the salad and adjust seasoning if needed. Serve immediately or refrigerate for up to 2 days. Enjoy this high-protein, sweet kale salad as a main or side dish.

Nutrition Facts

Serving size	880.2 grams (880.2g)

Amount per serving	% Daily Value*
Calories	1871

Total Fat 84.30g	108%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 2.30g
Cholesterol 0mg	0%
Sodium 3323mg	144%
Total Carbohydrate 224.50g	82%
Dietary Fiber 31.40g	112%
Total Sugars 72.40g
Protein 59.60g	119%

Vitamin D 0IU	0%
Calcium 2960mg	228%
Iron 10727mg	59594%
Potassium 1814mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 12.6%

Carbs: 47.4%