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Vegan Kale Salad for fall.

Vegan Kale Salad For Fall

Keri Bevan
This vegan kale salad epitomizes the essence of autumn in every bite. Abundant with the flavors of crisp, seasonal ingredients and dressed in a luscious vegan dressing, this salad is guaranteed to be a real crowd pleaser.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course dinner, lunch, Salad
Cuisine American
Servings 4 servings
Calories 490 kcal

Ingredients
  

For The Vegan Kale Salad

  • 9 cups fresh kale chopped , stems removed
  • 2 apples chopped
  • 1½ cup cooked quinoa
  • ¾ cup blueberries
  • ½ cup dried cranberries
  • ¼ cup sunflower seeds
  • ¼ cup vegan cheese *optional

For The Creamy Salad Dressing

  • 3 tablespoons olive oil extra virgin
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons vegan mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup

Instructions
 

  • Wash the kale and remove the stems.
  •  Dice the apples apples. No need to peel.
  • Add the quinoa, cranberries, blueberries and sunflower seeds. Toss the salad with salad spoons until everything is well combined.
  • Whisk together all ingredients in a small bowl until the dressing is smooth and creamy.
  •  Pour the dressing over the salad and toss to ensure the salad is evenly coated in the dressing.
  • Sprinkle with (optional) vegan cheese. Enjoy your vegan kale salad!

Notes

Storage Instructions:

Storing Vegan Kale Salad With Dressing On It

If your salad is already dressed, this is how you should store it:
  • Store any leftovers in an airtight container in the refrigerator.
  • Ensure the container is tightly sealed to prevent the dressing from wilting the kale or making other ingredients soggy.
  • Before serving leftovers, you may want to add an extra drizzle of dressing to refresh the flavors.

Make Ahead Instructions

  • If you want to prepare the salad in advance for later consumption, it's best to store the components separately to maintain freshness.
  • Keep the chopped kale in an airtight container, removing as much air as possible to prevent wilting.
  • Store the cooked quinoa separately in an airtight container.
  • Keep any fruits like apples, blueberries, and dried cranberries in separate containers.
  • Store the dressing in a small, airtight container.
  • When ready to serve, combine the kale, quinoa, fruits, sunflower seeds, and vegan cheese in a large mixing bowl.
  • Add the dressing and toss the salad ingredients together thoroughly.
  • Plate the salad and enjoy!

Nutrition

Calories: 490kcalCarbohydrates: 57gProtein: 10gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 233mgPotassium: 839mgFiber: 13gSugar: 28gVitamin A: 15133IUVitamin C: 148mgCalcium: 420mgIron: 4mg
Keyword fall kale salad, vegan kale salad
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