Powerhouse Kale Salad and Super Simple Dressing

Oh, beloved kale. So nutrient dense and delicious.

I’ve been on a major kale salad kick lately. I ended up buying two bundles this week and have been experimenting with different add-ins. Sometimes dark leafy greens that are still on the stem can feel intimidating. But I’ve found that destemming, washing, and chopping my kale as soon as I get home from the farmer’s market makes kale salad an easy go-to meal. One tip: store your chopped kale in a large plastic bag with a paper towel in the fridge. The paper towel will help keep the kale crispy and fresh!

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Ok, now about this salad. At first glance, beets and sun dried tomatoes may seem like and interesting pairing. Yet it’s totally delicious. The sun dried tomatoes add the perfect amount of saltiness and add some nice texture. I prefer the dry-packed version from Trader Joe’s .


Powerhouse Kale Salad and Super Simple Dressing

You can buy precooked beets or buy them uncooked and boil them yourself. This is a great resource if you’ve never cooked beets before and want to give it a go!



  •  1 large head of lacinato kale, destemmed and chopped into small pieces (if there are only small bundles of kale available, use 2 small bundles instead)
  •  1 large carrot, grated
  • 3 beets, cooked and cut into matchsticks
  •  1 can of chickpeas, drained and rinsed
  •  1 cup  dry packed (not packed in oil) sun dried tomatoes, loosely chopped
  •  1/2 cup pepitas


  • 1/2 cup olive oil
  • 2 tbsp nutritional yeast
  • 2 tbsp tamari
  • 2 tbsp apple cider vinegar


  1. Pour the olive oil, nutritional yeast, tamari, and apple cider vinegar into an airtight container such as a mason jar. Seal the container and give it a good shake, allowing all of the ingredients to come together. Set the dressing aside.
  2. In a large mixing bowl, combine the kale, carrots, beets, chickpeas, sundried tomatoes, and pepitas.
  3. Pour the dressing on top of the salad ingredients and gently toss using tongs. Alternatively, if you are going to be eating the salad over a few days, toss without the dressing. Then, transfer the amount you are eating that day into a separate bowl, and toss again with a portion of the dressing. Package up the remaining salad and dressing separately. Dressing your salad each day will prevent it from getting soggy!


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