Rainbow Kale Power Salad with Peanut Dijon Dressing

This vivid and supplement thick Kale Power Salad is the ideal make ahead supper! Loaded up with crunchy vegetables and a nut dijon dressing!

I made this Power Kale Salad out a ‘wipe out the cooler’ exertion. Don’t you love it when coincidental victories occur? I had overflowing measures of kale, red peppers, purple cabbage and carrots lying around. Instead of discovering singular plans to utilize them for, I tossed them all together and sought after the best! Also, I was unable to be more joyful with my creation.

I invited this energetic, new kale power plate of mixed greens that causes me to feel similarly as great within as this serving of mixed greens shows up outwardly. The hues. The flavors. Everything! Did I notice the hues?

Rainbow Kale Power Salad

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Recipe by withsaltandwit Course: MainCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking timeminutes
Total time

20

minutes

Rainbow Kale Power Salad with Peanut Dijon Dressing This colorful and nutrient-dense Kale Power Salad is the perfect make ahead meal! Filled with crunchy vegetables and a peanut dijon dressing!

Ingredients

  • Salad:
  • 1 large bunch kale, finely chopped

  • 1 red bell pepper, diced

  • 1 1/2 cups julienned carrots

  • 1/2 head purple cabbage, sliced

  • 2 cups finely chopped broccoli florets

  • 1 (14.5 ounce) can chickpeas, drained & rinsed

  • 3/4 cup peanuts (I use roasted & salted, but if you prefer unsalted, use those)

  • Dressing:
  • 2 tablespoons peanut butter

  • 1 tablespoon olive oil

  • 1/2 lime, juiced

  • 3 tablespoons water

  • 1 tablespoon dijon mustard

  • 1/2 tablespoon maple syrup

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 3/4 teaspoon garlic powder

Directions

  • Salad:
  • Toss all kale, red bell pepper, carrots, cabbage, broccoli and chickpeas together in a large bowl. Set aside.
  • Dressing:
  • In a small blender, add all ingredients for the dressing. Process until smooth and combined.
  • When ready to serve, add 2 tablespoons, per serving, over the salad and toss. Top with chopped peanuts.

Notes

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