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the best vegan kale salad recipe with oranges and quinoa with a homemade dressing
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5 from 2 votes

Vegan Kale Salad Recipe with Oranges

This vegan kale salad recipe is a bright and flavorful side salad, loaded with juicy fresh oranges, pepitas, hearty cooked quinoa, and a bright balsamic vinaigrette. It's a quick and easy meal, and completely plant-based.
Prep Time15 minutes
Cook Time0 minutes
Additional Time if Cooking Quinoa from Scratch30 minutes
Total Time15 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 8
Calories: 158kcal
Author: Kelly Jensen

Equipment

Ingredients

For the Vegan Kale Salad

  • 1 large bunch fresh kale
  • 1 teaspoon extra virgin olive oil
  • Pinch Sea Salt
  • 1.5 cups cooked quinoa see note below
  • 2 oranges
  • 1/2 cup pepitas
  • 1/2 cup Balsamic Vinaigrette dressing recipe follows

Balsamic Vinaigrette dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic minced
  • 1 tablespoons pure maple syrup or other sweetener of choice
  • 1 teaspoon whole grain mustard
  • 1 orange juiced, about 2 tablespoons
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Thoroughly wash and dry kale. Remove any large stems using a paring knife, leaving only the leaves, and discard stems. Finely chop the kale leaves and place in a large bowl.
  • Drizzle 1 teaspoon of olive oil over the kale and the pinch of salt, and using your hands, massage the kale for 5 minutes. Kale will wilt and tenderize as it's being massaged, making it the perfect soft texture for salads.
  • To the massaged kale, add the cooked quinoa and sliced oranges. Toss well to combine.
  • Add the dressing - mix all ingredients together in a small bowl before dressing the salad.
  • Top with pepitas and enjoy!
  • Store leftover salad in an airtight container, refrigerate, and enjoy within 1 day.

Notes

How To Cook Quinoa
Combine 1 cup quinoa to 2 cups of water. Bring to a boil on the stove top, then cover and allow quinoa to simmer for 20 minutes until water is absorbed. Fluff with a fork and add to salad.
Dietary Modifications
    • This dressing recipe is vegetarian, vegan, dairy free, and egg free.
    • To make gluten free, ensure that all ingredients including condiments and spices are certified gluten free before using.

Nutrition

Calories: 158kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 165mg | Potassium: 229mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1708IU | Vitamin C: 35mg | Calcium: 68mg | Iron: 1mg