Strawberry Kale Salad
This flavorful Strawberry Kale Salad is packed with plant-based protein and made with ingredients that are shown to help reverse aging.
Servings: 5 servings
Calories: 348kcal
Ingredients
- 1 cup frozen shelled edamame thawed
- Drizzle of olive oil or lemon juice
- Dash of onion powder
- Dash of garlic powder
- Dash of paprika or chipotle powder
- Salt to taste
- ½ small red onion thinly sliced
- 10 ounces baby kale or spinach
- 1 quart strawberries hulled and quartered (about 1 pound)
- ½ cup cooked farro buckwheat, oat groats, or quinoa (optional)
- ¾ cup raw walnuts chopped (or ½ cup pumpkin or sesame seeds)
- ¼ cup capers reduced-sodium, rinsed (optional)
For the dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sesame seeds or poppy seeds
- 1 ½ tablespoons maple syrup
- ½ teaspoon Dijon mustard
- ½ teaspoon dried oregano or marjoram (optional)
- 1 small clove garlic
- Salt to taste
Instructions
- Preheat the oven to 400ºF.
- Roast the edamame: Transfer the edamame to a large nonstick baking sheet. Toss them with a drizzle of olive oil, onion powder, garlic powder, paprika, and salt to taste. Roast them for about 15 minutes or until golden brown.
- Optional: Meanwhile, transfer the sliced red onion to a medium bowl. Add cold water to cover. Set aside for about 10 minutes before draining.
- Make the dressing. In a small bowl or large liquid measuring cup, mix the balsamic vinegar, olive oil, sesame seeds, maple syrup, Dijon, and marjoram. Press the garlic into the dressing and mix to combine. Adjust salt and oil to taste.
- Combine: Transfer the kale to a large bowl. Add the strawberries, walnuts, capers, edamame, red onion, and farro (if using). Toss with the dressing for serving. Add lemon juice to taste.
Notes
- Use a metal straw to hull the strawberries.
- Use salt-free seasoning for low sodium.
- Soak the red onion in cold water beforehand to reduce their sharpness. Plus, slicing them with the grain reduces their bite. Or use my Healthy Pickled Red Onions.
- Storage: Once dressed, this salad is best eaten immediately. Otherwise, prep the ingredients ahead and add the dressing for serving.
Nutrition
Calories: 348kcal | Carbohydrates: 33g | Protein: 8g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Sodium: 13mg | Potassium: 572mg | Fiber: 7g | Sugar: 17g | Vitamin A: 31IU | Vitamin C: 113mg | Calcium: 106mg | Iron: 3mg
