Crunchy Kale, Date + Quinoa Salad

This kale date salad is light and flavorful and a great lunch option that takes barely any time to assemble.  Protein from the hemp seeds and quinoa make this a nutritious option and the simple 4 ingredient lemon dressing brings everything together.  Kale is also packed with antioxidants and vitamins A, K and C. Make lunch exciting by trying this one out! 

For the salad base, you will need:

• Kale: any leafy greens work for this salad, but I love to use curly kale
• Dates: these add a delicious sweetness to the recipe. You could substitute with raisins 
• Quinoa: I like to use frozen pre-cooked quinoa to assemble this salad quickly and you can save leftovers to use in future meals
• Hemp Seeds: these add a great crunch and added protein
• Almonds: you can substitute walnuts or sunflower seeds
• Red Onion

Tips:

• Keep kale in the fridge until you are ready to eat it and then remove the stems from the kale and cut it into smaller pieces 
• To add more protein to the salad, you can top it with some chickpeas, beans, or a piece of salmon
• Make the dressing in advance and double it to have for multiple salads that week

How to Store:

• Once you dress the salad, it will need to be eaten so you can make the salad in advance (up to 1 day) if you do not pour the dressing over it
• This vegan parm recipe makes more than you need for this salad, so store any extra in an airtight container in the fridge for up to 2 weeks

Other salad recipes to try:

Cucumber Dill Salad

Tabbouleh Salad with Delicata Squash

Vegan Caesar Brussels Sprouts Salads

Crunchy Kale, Date + Quinoa Salad

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Lunch & Dinner

Servings 1

Ingredients  

1x2x3x

• 3 cups kale, chopped
• 5 dates, chopped
• 1/2 cup quinoa, cooked
• 2 tbsp hemp seeds
• 1/3 cup sliced almonds
• 1/4 red onion, thinly sliced
• 2 tbsp vegan parm

Lemon Dressing

• 4 tbsp lemon juice
• 2 tsp honey
• 4 tbsp olive oil
• 1/4 tsp salt (or just a sprinkle)

Vegan Parmesan Cheese

• 3/4 cup cashews
• 2 tbsp nutritional yeast
• 1/4 tsp garlic powder
• 1/2 tsp salt

Instructions 

• Prep and chop the kale, dates, and red onion.
• Make the vegan parm in a food processor by adding all the ingredients into a food processor or high speed blender and blend until the mixture is finely ground.
• In a large bowl, mix together the kale, dates, quinoa, hemp seeds, almonds, red onion, and vegan parmesan.
• In a small mixing bowl, mix together all dressing ingredients. Pour dressing over salad mix and ENJOY!

Did you make this recipe?Tag @girlswhoeat!