This delicious Healthy High-Protein Meal-Prep Salad Recipe is your weekly insurance for getting enough iron, protein, heart-healthy fats, antioxidants, and essential nutrients! Plus, it's made with optional evidence-based anti-aging ingredients shown to help reverse visible signs of cellular aging. (Nut-free, with a gluten-free option.)
Made with all healthful and flavorful ingredients, and a creamy balsamic dressing, this quick and easy high-protein kale and lentil salad is crunchy, tangy, and delicious. Plus, this recipe is very versatile. Use what you have on hand, and omit what you don't! It is very forgiving.
Health Benefits
Of all the food groups analyzed by Harvard University researchers, greens offered the strongest protection against major chronic diseases, with about a 20 percent reduction in risk for heart attack and strokes for every additional daily serving.
This recipe partially cooks the greens, making them more digestible, palatable, and edible. Does this affect the heat-sensitive and water-soluble nutrients? Not really! Conversely, blanching and steaming kale boosts the antioxidants! The only downside is vitamin C loss but we are adding that back with lemon juice!
Red cabbage, like kale, is a cruciferous vegetable containing sulforaphane which may also help protect our brain and our eyesight, reduce nasal allergy inflammation, and manage type 2 diabetes. It is best consumed fresh so feel free to add it after cooking the greens. However, this light cooking method will not significantly impact the benefits.
The creamy Balsamic Tahini Dressing is made with sesame seeds, containing lignans, and anti-cancer compounds, which may reduce the incidence of breast cancer. They are also an excellent source of phytosterols, which play a role in lowering cholesterol. The sesamin in sesame seeds was also shown to help lower blood pressure.
And for more protein, there are hemp hearts, pumpkin seeds, and lentils. To get the most from your greens, the low-oxlate kale is partially cooked so you get the benefits of raw and cooked kale! This healthy meal-prep salad is also boosted with antioxidants from the red cabbage and marjoram.
Anti-Aging Benefits
This unique healthy meal-prep recipe is loaded with the following optional anti-aging ingredients:
- Capers (optional) – A concentrated source of the flavanol, quercetin, which is a natural senolytic compound. A senolytic compound is a substance that selectively targets and eliminates senescent cells, which are aged or damaged cells that can contribute to aging and age-related diseases.
- Barberries (optional) - Shown to significantly lower LDL cholesterol levels, triglycerides, and blood sugar levels, improve acne and artery function, and improve insulin resistance.
- Black cumin seeds (optional) - Daily consumption shows significant improvements in memory and other cognition tests within nine weeks compared to placebo.
- Long pepper (optional) - A natural senolytic compound, also known as piperlongumine. It is found concentrated in a spice sold in Indian grocery stores, known as 'pippali.' It has anti-inflammatory properties that are as strong or stronger than anti-inflammatory prescription drugs in preclinical studies.
This recipe was inspired by my longevity Strawberry Kale Salad, my Best-tasting Kale Salad with Tahini Dressing, and this High-Protein Roasted Broccoli Salad.
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👩🏼🌾 Ingredients
- Lentils
- Kale
- Red cabbage
- Spring onion
- Capers (optional)
- Pumpkin seeds (optional)
- Hemp hearts (optional)
- Kamut or grain of your choice
- Optional garlic and extra-virgin olive oil
- Optional longevity ingredients- barberries, long pepper, marjoram, and black cumin seeds
See the recipe card for quantities.
For the Balsamic Tahini Dressing:
- Balsamic vinegar
- Tahini
- Garlic powder
- Maple syrup
- Dijon mustard
- Lemon juice
See the recipe card for quantities.
🥬 Substitutions
- Lentils - French lentils work best as they are firm, but you can use regular green, brown, or black lentils instead
- Kale - substitute with spinach, chard, arugula, or your preferred greens
- Red cabbage - use green, savoy, or white cabbage instead
- Dressing - instead of creamy balsamic, use one of my healthy vegan dressings of your choice
- Dried herbs - use marjoram, oregano, thyme, basil, or herbs you have on hand
- Gluten-free - skip the kamut and use quick-cooking quinoa, or wild rice instead
For more healthy salads, visit my Vegan Salad Recipes page.
📖 How to Make Vegan High-Protein Meal-Prep Salad
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Cook the lentils and grain separately according to the directions on the packet until al dente. Strain in a large fine mesh strainer and run under cold water. Set aside.
Step 1. Remove the tough stems, and chop the kale finely in a food processor, or with a chef's knife.
Step 2. Slice the cabbage in half, core it, and then cut into quarters. Then chop it into small pieces.
Step 3. Optional: Transfer the chopped kale, cabbage, and green onion to a large saucepan. Add a drizzle of extra-virgin olive oil and press the garlic into the saucepan.
Step 4. Optional: Cook over low heat for about 3 minutes, or until some of the kale is lightly wilted, stirring constantly.
Step 5. Transfer the kale, cabbage, green onion, kamut, lentils, pumpkin seeds, hemp hearts, capers, barberries, and long pepper powder to a large bowl. Make the dressing.
Step 6. Add the dressing to the salad, and freshly ground black sesame seeds for serving.
✔️ Expert Tips
- My vetted list of anti-aging ingredients is here.
- For a longevity salad: Add 2 tablespoons of barberries, 1 to 1 ½ teaspoons of long pepper powder, and ground black cumin seeds to taste.
- Finely chop the kale and cabbage for an easy-to-eat salad. This works well for lunch on the go.
- Cook the lentils until al dente. Do not overcook them or they will be mushy.
- Slightly cooking the kale, cabbage, and green onion is optional but adds numerous health benefits of both cooked and raw kale, and garlic. It also tastes more palatable. Heat briefly without overcooking.
- Storage: Refrigerate High-Protein Vegan Meal-Prep Salad in an airtight container for up to 5 days. Store the Balsamic Vinaigrette separately, and mix for serving.
🙋🏽♀️ Recipe FAQs
Prep all the ingredients, including the dressing. Transfer the salad ingredients to a large airtight container. Store the dressing in a separate airtight container. Refrigerate for up to 5 days.
This Crispy Tofu recipe is perfect for adding more protein. It's quick, easy, and works well with the flavors in this salad. You can also add a dash of my Homemade Protein Powder for serving, or some Crispy Roasted Chickpeas.
Red cabbage may contain eight times more antioxidants than green. Purple, or red, cabbage is one of the best nutritional bangs for your buck, which is why I use it in this Healthy Meal-Prep Salad recipe.
🍽️ Related Recipes
🥣 Pair with a high-protein dip!
👩🏽🍳 Made This Recipe?
Share your Healthy High-Protein Meal-Prep Salad creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
High-Protein Meal-Prep Salad
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Ingredients
- 1 cup uncooked French lentils or brown, or green
- 1 cup uncooked kamut or farro, barley, or quinoa
- 1 medium bunch kale curly or lacinato, tough stems removed, chopped
- ½ medium red cabbage or green, white, or savoy cabbage, chopped
- 4 green onions thinly sliced (green and white parts)
- Drizzle of extra-virgin olive oil optional
- 3 cloves garlic optional
- ⅓ cup raw pumpkin seeds optional
- 2 tablespoons hemp hearts optional
- 1 ½ tablespoons capers (preferably low-sodium), rinsed (optional)
For the dressing:
- ½ cup tahini
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard or wholegrain mustard
- 2 teaspoons maple syrup
- 1 teaspoon garlic powder
- 2 teaspoons dried herbs (marjoram, oregano, or Italian)
- 6 tablespoons cold water
- 2 lemons juice (or to taste)
Instructions
- Cook the lentils and grain (farro, kamut, barley, or quinoa) separately according to the directions on the packet until al dente. Strain in a large fine mesh strainer and run under cold water. Set aside.
- Cook the chopped veggies (optional): Transfer the chopped kale, cabbage, and green onion to a large saucepan. Add a drizzle of extra-virgin olive oil and press the garlic into the saucepan. Cook over low heat for about 3 minutes, or until some of the kale is lightly wilted, stirring constantly.
- Combine: Transfer the kale, cabbage, green onion, kamut, lentils, pumpkin seeds, hemp hearts, capers, barberries, and long pepper powder to a large bowl.
- Make the dressing: Combine the tahini, balsamic vinegar, Dijon, maple syrup, and garlic powder in a medium bowl or jar with a tight-fitting lid. Add dried herbs as desired. Whisk well until the tahini starts to seize. Then add the cold water, 2 tablespoons at a time. Add fresh lemon juice to taste.
- For serving: Add the dressing to the salad, and freshly ground black sesame seeds.
Notes
- Optional Longevity Ingredients: 2 tablespoons barberries, 1 to 1 ½ teaspoons long pepper powder, and ground black cumin seeds to taste.
- Slightly cooking the kale, cabbage, and green onion is optional but adds numerous health benefits of both cooked and raw kale, and garlic. It also tastes more palatable. Heat briefly without overcooking.
- See blog post for storage.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Christina Bailey says
This was delicious! I did not have capers or marjoram, but everything else was on-hand. It was easy to make and even my 16 year old liked it. A WIN for sure! Thank you!
Nisha Melvani, RDN says
Yay! Thank you for letting me know. Have a great week.
Amanda says
Delicious and very filling! Any tips on making the dressing thinner without losing flavor? Mine was pretty thick and then after I refrigerated it even thicker. I later tried to warm it up to make it thinner again and it ended up kind of like a peanut butter consistency.
Nisha Melvani, RDN says
Use a good runny tahini like the one I listed here: https://cookingforpeanuts.com/links/ It makes a bog difference! Water is the best way to thin and you an add a dash of salt-free seasoning.
Lili says
Hello Nisha! I made this salad once and fell in love with it forever. It has become a staple in my diet, and I make it weekly now. Thank you so much for sharing this treasure with us!!!!
Nisha Melvani, RDN says
It's truly one of my faves too! Thank you for letting me know you are enjoying it.
Rosita says
I just love all your vegan recipes, it looks good & tastes great. Just what a doctor ordered, Healthy & nutritional. Thank you sooo much 🌹
Nisha Melvani, RDN says
I am thrilled you are enjoying them. Thank you for letting me know.
Pernille Westberg says
I really love this recipe ❤️
Made it several times and it is so good!
Thank you so much for sharing this.
Nisha Melvani, RDN says
So happy to read this!!! I'm glad you are enjoying it on repeat. Thank you.
Rene says
I love this salad it’s very filling too
Nisha Melvani, RDN says
Thank you so much for letting me know. Have a great week.
Shannon says
Great recipe! looking at nurtrition info, it’s mentioned above this salad makes 6 servings so is the nutrition info based on 1 serving and thus 23 grams of protein is for one serving? Thanks!
Nisha Melvani, RDN says
Yes that is correct!
Pandia says
I'm a terrible cook and felt intimidated by this recipe, but I made it and it's so tasty! Thank you 😊
Nisha Melvani, RDN says
Awwww yay! No such thing as a terrible cook. We have to start somewhere!
Cindy says
I made this last night and it was so delicious! I have made a big batch of something with super healthy ingredients in the past only to have to waste so much because it wasn't tasty. Not so with this recipe. I can't wait to have it again tonight. I made it pretty much as described - I made it with quinoa and used a half a pkg of Trader Joe's steamed french lentils. I only had one lemon and didn't have capers. That's what I love about salads, they can be a bit forgiving. This recipe was a real winner in my book.
Nisha Melvani, RDN says
It made my morning to read this. Thank you! Healthy and delicious is such a win!
Marina says
Sooooo delicious! After trying this salad, my 8yr-old told me 'you make the best food mummy'!!
I made a couple of substitutions because I ran out of the required ingredients. Added goji berries instead of the barberries. Also, a mix of brown rice and date (maple syrup is quite sweet and I think date syrup it's a tiny bit sweeter than brown rice) syrups instead of maple syrup.
Will be making this again!
Nisha Melvani, RDN says
This sounds delicious! Love date syrup!
Maya says
I made this with just a few changes and loved it.
I doubled the lentils and left out the other grain, also did not cook the kale and cabbage. I tossed the drained lentils into the salad while hot and it softened the cabbage and kale. Also added extra lemon and an avocado.
Nisha Melvani, RDN says
Some great changes! Sounds delicious and healthy!
Lisa says
Made your salad tonight. Steamed my lentils, used farro, added some finely julienned carrots. Omitted the oil. Loved all the colors and great flavor of this meal worthy hearty salad. Paired it with an Instant Pot soup. Thank you for this recipe, Nisha.
Nisha Melvani, RDN says
This sounds incredible! So healthful too! Thank you.
Edith Simundic says
Absolutely loved it!!! Topped it with shredded cooked tofu for a crunch.
Thanks!
Nisha Melvani, RDN says
Yay! A new one coming soon!
Jill says
This salad was easy to put together and it tasted great!
I omitted the kale, added romaine and had it for 3 dinners in a row.
Thank you Nisha, for all the creative and delicious recipes you offer!
Nisha Melvani, RDN says
I'm so glad you are enjoying it. Thank you!
Lynda Wadland says
Followed the recipe to the letter. Very pleased with the results. I felt I was doing something good for myself with each forkfull. Looking forward to enjoying the rest over the next few days. Thank you for sending it!
Nisha Melvani, RDN says
Yayyy! So happy to read this! Thank you.
Stacey says
Excited to try this. I just don't have French lentils. Never heard of them 🙁 I totally wish you had a coaching/mentorship group. I feel like I need help, Your recipes are so great but I'm not sure where to start to know if Im eating the right things to get all the nutrients I need. Especially with me trying to lower my 6.0 A1C that my PCP doesn't seem to be concerned about 😒
Nisha Melvani, RDN says
Hi! I will be starting a meal plan option soon which will help you a lot! In the meantime join my newsletter https://cookingforpeanuts.com/subscribe/ for free meal plans! You can use brown or green lentils instead. It's a good idea to try to lower it!
Sadie says
I loved this and even my husband loved it. Total diet changed for us and worth trying. Yum
Nisha Melvani, RDN says
Thank you. Glad you are enjoying this healthy recipe!
Emma Williams says
Will you publish a book someday? I love your amazing recipes!
Nisha Melvani, RDN says
Thank you. I already have a cookbook 'Practically Vegan' https://amzn.to/3KQ1GJs. However, I will be making an ebook with these more recent recipes soon.
Carolyn Bruce says
I made this the other night and it was SOO delicious. I went without the green onions as I didn't have any, but everything else went in, and the dressing was absolutely yummy! Gonna be making this regularly! ❤️
Nisha Melvani, RDN says
I'm so happy to hear you enjoyed this healthy recipe. Thank you.
Cleardee1 says
This looks delicious, but what is « long pepper powder »? I’ve never come across this before…
Nisha Melvani, RDN says
Long pepper, also called pippali, is a tiny fruit that comes from the long, cone-like flower spike grown on a flowering vine of the same name. They are used whole and ground up, often in lieu of black, white or green pepper. https://amzn.to/4ckizaz It's included as an optional longevity ingredient. You can omit it.