elevate your palate with a nourishing ginger and kale power salad that blends vibrant colors, diverse textures, and beautiful flavors for a truly satisfying and wholesome dish!!
hello Ginger and Kale Power Salad (Nut Free!). i am so excited this is nut free!
ingredients include thinly sliced lacinato kale massaged in avocado oil, crispy roasted chickpeas, and a mix of portobello mushroom strips and purple sweet potato roasted to perfection.
additional foods like green onion, roasted sunflower seeds, and pickled ginger add layers of taste and texture to this power salad.
the dressing is a blend of ginger juice, sunbutter, liquid aminos, maple syrup, lime juice, grated garlic, and vegetable broth.
it really complements the salad with zingy, savory, and sweet notes. adjust the broth quantity for your preferred dressing consistency!
to prepare, gently massage the kale until tender, roast chickpeas until crispy, and roast the mushrooms and sweet potato together for about 20 minutes.
combine all ingredients in a bowl and toss with the flavorful dressing.
substitutions can be made for a nut-free alternative by using tahini but if you’re not nut-free, peanut butter would be perfect!
this nutrient-packed salad brings numerous health benefits, including the richness of vitamins A, K, and C from kale, plant-based protein and fiber from chickpeas, and the antioxidant-rich nature of mushrooms.
the sweet potato contributes essential vitamins and minerals, while sunflower seeds offer healthy fats, protein, and vitamin E.
ginger, with its anti-inflammatory properties, aids digestion, making this salad a wholesome and delicious choice.
if you like Ginger and Kale Power Salad (Nut Free!), you’ll also love these other recipes of mine!
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Ginger and Kale Power Salad (Nut Free!)Course: Salads, Side Dishes
1 bunch thinly sliced lacinato kale, massaged in a little avocado oil
roasted chickpeas (time specified below)
roasted portobello mushroom strips and purple sweet potato (or any kind), roasted together in the oven at 400 degrees for about 20 minutes
1/3 cup green onion
1/3 cup roasted sunflower seeds
1/2 cup pickled ginger
1 tbsp ginger juice (from the pickled ginger)
1/3 cup sunbutter
1 tbsp liquid aminos
1 tbsp maple syrup
juice of 1/2 lime
2 grated garlic cloves
1/3-1/2 cup vegetable broth
- start by massaging the thinly sliced lacinato kale in a little avocado oil until it becomes tender.
- in a preheated oven at 400 degrees, roast chickpeas until they are crispy. the time may vary, but it’s typically around 10-12 minutes but monitor.
- while the chickpeas are roasting, combine the roasted portobello mushroom strips and purple sweet potato on a baking sheet. roast them together in the oven at 400 degrees for about 20 minutes or until they are cooked through and slightly crispy.
- in a large bowl, combine the massaged kale, roasted chickpeas, roasted portobello mushroom strips, purple sweet potato, green onion, roasted sunflower seeds, and pickled ginger.
- for the dressing, mix together ginger juice, sunbutter, liquid aminos, maple syrup, lime juice, grated garlic cloves, and vegetable broth. adjust the broth quantity based on your desired consistency.
- pour the dressing over the salad and toss everything together until well coated. serve your ginger and kale power salad immediately, and enjoy a nutritious and flavorful meal!