Vegan Winter Kale and Quinoa Salad with Avocado Dressing
Indulge in a Vegan Winter Kale & Quinoa Salad – a nutritional powerhouse with roasted sweet potatoes, quinoa, black beans, and a creamy avocado dressing. Crunchy pepitas add the finishing touch to this symphony of flavors. A celebration of taste and health in every bite!
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Dive into a winter wonderland of flavor with this Vegan Winter Kale and Quinoa Salad! Roasted sweet potatoes bring a touch of sweetness to a nutrient-packed mix of quinoa, black beans, and chopped baby kale. Topped with a creamy avocado dressing, crunchy pepitas, and sliced scallion, this vibrant bowl is a celebration of textures and tastes that will have you coming back for more.
It’s not just a salad; it’s a symphony of deliciousness in every bite!
Today, we’re diving into the world of winter goodness with a Vegan Winter Kale and Quinoa Salad that’s about to become your go-to comfort dish. Trust me; your taste buds are in for a treat!
What makes this salad healthy?
This vibrant bowl of goodness is a powerhouse of nutrients. Packed with kale, quinoa, and black beans, it’s a nutritional jackpot. The sweet potato adds a delightful touch of sweetness while providing a dose of beta-carotene. And let’s not forget the creamy avocado dressing – healthy fats galore!
Why you’ll love this recipe
Aside from the fact that it’s a nutritional superhero, this salad is a celebration of flavors and textures. The sweet crunch of pepitas, the hearty black beans, and the creamy avocado dressing come together for a symphony in your mouth. Plus, it’s a vegan delight that doesn’t compromise on taste.
RELATED: Vegan Fall Harvest Quinoa Salad – a delightful mix of texture and flavors of autumn and fall. Made with roasted sweet potatoes, dried cranberries, red apple, spinach, sunflower seeds, protein-rich quinoa, and an apple cider vinaigrette, this gluten-free, plant-based recipe is a show-stopper!
Ingredients you’ll need
For the salad
- 1 small sweet potato, peeled and diced
- 2 ½ teaspoons olive oil, divided
- 1 cup cooked quinoa
- ¾ cup no-salt-added canned black beans, rinsed and drained
- 1 ½ cups baby kale, chopped
- 2 tablespoons pepitas
- 1 scallion, sliced
For the dressing
- ½ avocado, pit removed
- 1 tablespoon lime juice
- 1 clove garlic, peeled
- ½ teaspoon ground cumin
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 to 2 tablespoons water
How to make this salad
- Roast the sweet potatoes until they’re golden and tender.
- Whip up the creamy avocado dressing in a blender – it’s like magic in a bowl!
- Mix the roasted sweet potatoes with quinoa, black beans, and baby kale.
- Drizzle that irresistible avocado dressing and toss everything gently.
- Finish it off with a sprinkle of pepitas and sliced scallion.
Make this Vegan Winter Salad, then check out my Winter Citrus and Greens Salad, or Classic Waldorf Salad and more of my winter salad recipes.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I make this winter salad ahead of time?
Absolutely! This salad is a champ when it comes to meal prep. Just keep the dressing separate until you’re ready to dig in.
Is this salad gluten-free?
You bet! Quinoa is our gluten-free grain of choice, making this a gluten-free delight.
Substitution ideas for this salad:
Feel free to get creative! Swap the sweet potatoes for butternut squash, mix in some chickpeas, or try a different variety of kale. The salad world is your oyster.
How to store this salad:
If you somehow manage to resist devouring the entire bowl, store any leftovers in an airtight container in the fridge. The flavors might even mingle and get better the next day!
So there you have it – a Vegan Winter Kale and Quinoa Salad that’s not just a feast for your taste buds but also a nutritional powerhouse. Give it a go, and let me know how this winter wonderland of flavors treats you!
🍂 CELEBRATE FALL with
40+ Easy Fall Salad Recipes
Fall is here, and do you know what that means? It’s time to enjoy the fresh fall produce with salad ideas that your whole family will love!
Other vegan salads to try
- Vegan Crispy Thai Noodle Salad – Bursting with flavors, colors, and that satisfying crunch we all love, this vegan thai noodle salad is a true celebration of freshness and plant-based goodness.
- Vegan Buddha Bowl with Peanut Dressing
Winter Kale and Quinoa Salad with Avocado Dressing Salad
INGREDIENTS
For the Salad
- 1 small sweet potato (peeled and diced)
- 2 ½ teaspoons olive oil (divided)
- 1 cup cooked quinoa
- ¾ cup no-salt-added canned black beans (rinsed and drained)
- 1 ½ cups baby kale (chopped)
- 2 tablespoons pepitas
- 1 scallion (sliced)
For the Creamy Avocado Dressing
- ½ avocado (pit removed)
- 1 tablespoon lime juice
- 1 clove garlic (peeled)
- ½ teaspoon ground cumin
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 to 2 tablespoons water
DIRECTIONS
- Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper for easier clean up.
- On the baking sheet, toss the diced sweet potato with 1 teaspoon of olive oil. Place the baking sheet into the oven and cook the sweet potatoes, flipping halfway about 25 minutes or until the potatoes are tender.
- Meanwhile, in a blender or food processor, combine the remaining olive oil, avocado, lime juice, garlic, ground cumin, salt, pepper, and 1 tablespoon of water. Blend until smooth. Add another tablespoon of water if necessary to achieve the desired consistency.
- In a medium bowl, mix together the roasted sweet potato, cooked quinoa, black beans, and chopped baby kale. Drizzle the avocado dressing over the mixture and gently toss to coat everything.
- Top the dish with pepitas and sliced scallion before serving.
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