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Kale Salad Recipe

The Ultimate Kale Salad Recipe: Fresh, Nutritious, and Flavorful

This ultimate kale salad is packed with colorful vegetables, crispy roasted chickpeas, creamy avocado, sweet cranberries, and crunchy pepitas, tossed in a vibrant carrot ginger dressing. It’s perfect for meal prep, easy to customize, and packed with nutrients!

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • ¾ cup chopped carrots
  • ⅓ to ½ cup water
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon maple syrup (optional)
  • ¼ teaspoon sea salt, plus more for sprinkling
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Pinch of black pepper
  • 1 bunch curly kale, stems removed, leaves torn
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon olive oil
  • 1 small carrot, grated
  • 1 small red beet, grated
  • ½ watermelon radish, thinly sliced
  • 1 avocado, cubed
  • 2 tablespoons dried cranberries
  • ¼ cup pepitas, toasted
  • 1 teaspoon sesame seeds
  • Sea salt and freshly ground black pepper, to taste
  • Optional: feta cheese, microgreens, quinoa, roasted sweet potatoes, or pomegranate seeds

Instructions

  1. Preheat oven to 400°F and line two baking sheets with parchment paper.
  2. Roast carrots with olive oil and salt for 20-25 minutes. Blend with water, olive oil, rice vinegar, ginger, maple syrup (if using), and salt until smooth. Chill.
  3. Pat dry chickpeas and toss with olive oil, sea salt, smoked paprika, garlic powder, and black pepper. Roast for 20-25 minutes until crispy.
  4. Massage kale with lemon juice, olive oil, and salt for 2-3 minutes until softened.
  5. Combine kale with grated carrot, beet, radish, half avocado, cranberries, and pepitas. Season with salt and pepper.
  6. Drizzle with carrot ginger dressing and toss.
  7. Top with remaining avocado, chickpeas, and sesame seeds. Garnish with microgreens, fresh herbs, or pomegranate seeds.
  8. Serve immediately and enjoy!

Notes

Make the dressing and chickpeas ahead for easy meal prep. For extra protein, add grilled tofu, chicken, or quinoa. Store leftovers in an airtight container for up to 2 days!

  • Author: Alexandra Roa
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Fusion
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 360
  • Sugar: 6g
  • Sodium: 420mg
  • Fat: 24g
  • Saturated Fat: 3g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 7g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: kale salad, carrot ginger dressing, healthy salad, roasted chickpeas