My Asian Kale Power Salad is filling, delicious, and nutritious. It’s a great meal-prep dish to eat for lunch all week long. It’s one of those dishes that just keeps getting better and better as it sits.
Hi Friends! As I see my Pinterest and Facebook feeds overloaded with cookies, pies, and cakes, it makes me want to run and bury my face in a big bowl of salad! Don’t get me wrong, I do love my sweets, but I can only take so much before I need to get back to my savory favorites. Like salad. And this isn’t just your average salad; it’s a flavorful and filling Asian Kale Power Salad that’s perfect for making a batch and enjoying for lunch all week long. It’s one of those dishes that only gets better as it sits.
I have some fun news! I’ve teamed up with some other fabulous food bloggers who share delicious recipes each month that all include at least one seasonal ingredient from this great seasonal produce guide put together by Becky Rosenthal from Vintage Mixer. I think it’s essential to cook with seasonal produce whenever possible, so I’m really excited about this! Check out the bottom of the post for more #EatSeasonal recipes!
Kale Power Salad Recipe Ingredients
Kale Power Salad Recipe Ingredients- Quinoa
- Kale – I used a bunch of curly kale, about 5–6 cups when chopped.
- Beans – This recipe calls for a can of garbanzo beans, drained and rinsed. I love including beans in a salad because they bulk it up and add protein and lots of fiber.
- Tofu – I used two six-ounce packages of baked tofu*
- Vegetables – I included thinly sliced red pepper, shredded carrot, julienned radishes, and chopped scallions.
- Nuts – I chopped two cups of roasted and salted cashews.
- Cilantro leaves
- Olive oil
- Salt
- Squeeze of lemon
- Sesame Ginger Dressing – The dressing is made with olive oil, rice wine vinegar, maple syrup, tamari, toasted sesame seeds, grated fresh ginger, minced garlic, red pepper flakes, and a pinch of salt.
How To Make This Asian Kale Power Salad
- Cook the quinoa according to package directions. Add all dressing ingredients to a small bowl and whisk until combined.
- Wash the kale, remove the ribs from the leaves, and chop the leaves into bite-sized pieces. Place the kale into a large bowl and drizzle with a small amount of olive oil, a pinch of salt, and a squeeze of lemon (optional). Massage kale leaves with your hands for about 1 minute.
- Add the quinoa to the kale, along with the remaining salad ingredients (except for the tofu), and mix until well combined.
- Chop the tofu into bite-sized pieces and either add it to the big bowl of salad or top individual salad bowls with it. If eating salad all at once, pour dressing over salad and mix well. You can also keep the dressing separate and dress individual salad bowls as needed. Salad will keep well in the refrigerator for up to four days.
Recipe Tips and Thoughts
- This recipe is vegan and gluten-free.
- This Asian Kale Power Salad came to be after I ate at Panera way too many times right after Eli was born. I didn’t want to do any cooking, and Panera is known for being a relatively healthy option. However, as a vegetarian who tries to avoid gluten and dairy, I found no salad that was both filling and substantial. So, I decided to make my own once I got my energy back, and I don’t think I’ll be going back to Panera anytime soon!
- If using for meal prep, keep the dressing separate and dress individual salad bowls as needed.
- This salad will keep well in the refrigerator for up to four days.
Have a question I didn’t answer? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Filling Salad Recipes?
Meal-Prep Chickpea Edamame Salad
Loaded Quinoa and Sweet Potato Salad
Fall-Inspired Mason Jar Salads
Chopped Kale Power Salad with Lemon Tahini Dressing
Southwestern Power Salad with Creamy Cilantro Lime Dressing
Asian Kale Power Salad
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
- 1/2 cup quinoa, dried
- 1 bunch curly kale, about 5-6 cups when chopped
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 (6 ounce) packaged baked tofu*
- 1 cup thinly sliced red pepper
- 1 cup shredded carrot
- 2 large radishes, julienned
- 1/3 cup chopped scallions
- 1/2 cup roasted and salted cashews, chopped
- 1 handful cilantro leaves
- Olive oil
- Salt
- Squeeze of lemon
Sesame Ginger Dressing:
- 1/2 cup olive oil
- 3 tablespoons rice wine vinegar
- 2 teaspoons maple syrup
- 2 teaspoons tamari, gluten free kind if necessary
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon grated fresh ginger
- 1 small clove garlic, minced
- Pinch of salt
- Red pepper flakes, to taste
Instructions
- Cook the quinoa according to package directions. Add all dressing ingredients to a small bowl and whisk until combined.
- Wash the kale, remove the ribs from the leaves and chop leaves into bite size pieces. Place the kale into a large bowl and drizzle with a small amount of olive oil, pinch of salt and small squeeze lemon (optional). Massage kale leaves with you hands for about 1 minute.
- Add the quinoa to the kale along with the remaining salad ingredients (except for the tofu) and mix until combined.
- Chop the tofu into bite size pieces and either add to the big bowl of salad or top individual salad bowls with it. If eating salad all at once, pour dressing over salad and mix well. You can also keep the dressing separate and dress individual salad bowls as needed. Salad will keep well in the refrigerator for up to 4 days.
Notes
*You could also take a package of extra firm tofu, cut it into small cubes and sauté with olive oil and tamari until browned, about 10 minutes.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad, Gluten Free, Vegan
Nutrition
- Serving Size: 1/6 of Salad
- Calories: 506
- Sugar: 8 g
- Sodium: 398 mg
- Fat: 32 g
- Saturated Fat: 4 g
- Carbohydrates: 44 g
- Fiber: 11 g
- Protein: 18 g
- Cholesterol: 0
Roasted Persimmon Ice Cream by Cafe Johnsonia
Pomegranate Vinaigrette by Joy Food Sunshine
Potato Leek Soup with Italian Sausage by Completely Delicious
Winter Greens with Pomegranate Seeds and Olives by Letty’s Kitchen
Asian Kale Power Salad by She Likes Food
Crunchy Apple-Pear Salad with Pomegranate, Pine Nuts & Yogurt by Simple Bites
Pesto Pasta with Crispy Brussels Sprouts and Bacon by Vintage Mixer
Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola by Floating Kitchen
Mini Cranberry Orange Cheesecakes with Gingersnap Crust by Flavor the Moments
Beet and Root Vegetable Tian with Apple Cider Reduction by Food for my Family
I’m with you – I love my sweets but I need to balance them out with healthy foods! This kale power salad sounds so good! I love crunchy salads!
This is a seriously lovely looking salad, Izzy. Love the addition of cashews and especially that sesame ginger dressing! And I’m like you, I like having that go-to hearty salad on hand for this time of year. 😉
thank you so much, Katie! It’s always a good idea to have some salad on hand 🙂
While I do love all the treats this time of year, there is only so much I can take! Salads are essential to healthy eating during the holidays…and this one looks incredible!
Same here! I just need some good savory food to balance them out! Thank you, Laura!
So many baked goods… I really need salads right now. It’s all about balance, right? Eat bright, colorful and seasonal! This salad looks gorgeous.
Me too! Balance is always the key! Thanks, Karen 🙂
I’m on sweet overload here too! I need salad quick! I’m so glad for your inspiration and grateful to have you in the eatseasonal group!!
It’s so hard to stay away from the sweets this time of year, but thankfully there always seems to be a salad laying around when I’ve had too much sugar! Thanks so much for having me 🙂
This dressing sounds so good, Izzy! I can’t wait to try out this salad. So glad you’ve joined our group! 🙂
Thanks, Liz! Me too 🙂 🙂
There are plenty of enticing salads in this month’s seasonal roundup–your’s is right up my alley. Pinning! We eat and cook in very similar ways–glad to know you through this group of seasonal bloggers!
I noticed that too! Salads for the win 🙂 I’m glad to know you too!
I feel the same way about all of the desserts right now! I know that it probably what’s most popular during this time of year but I can’t bring myself to start testing them. I much rather dive into a big bowl of this gorgeous salad. I love that it’s made with seasonal ingredients too. So much more nutritious that way!
Me too, Sarah! I really don’t need a bunch of cakes and cookies lying around for me to be tempted by! Maybe just a few though… haha! Thanks, girl!
I feel the same way — there’s too much sugar floating around and we need plenty of salad to balance it out! We used to go to Panera all the time when the kids were younger and I haven’t been in ages. This salad looks so good, Izzy — this is just what I need to balance out the cookies my neighbor brought over!
Yes! It’s all about balance this time of year! Those cookies from your neighbor looked so good! Thanks, Marcie 🙂
Yes! My feeds are overflowing with ALL the sweets, so it’s nice to balance it out with some salad. Love the sound of this power salad, Izzy! That sesame ginger dressing sounds like the perfect touch!
Thanks so much, Gayle!