High-Protein, Kale, Beet & Leek Salad
This kale, beet, leek vegan salad is an absolute flavor revelation and very nutritious. The massaged kale becomes deliciously tender and sweet, paired with the robust earthiness of warm roasted beets and the addictive crunch of air fried leeks – each bite is pure heaven. What makes it one of my all-time favorites is the impressive array of health benefits packed in. Beets, kale, and cranberries provide an antioxidant punch to fight cellular damage while lentils and vegan feta contribute quality plant protein to build and repair tissues. An abundance of fiber from the veggies, lentils, and fruit promotes good digestion and satiety. The tahini dressing delivers heart-healthy fats from olive oil and tahini, with balsamic vinegar offering anti-inflammatory properties. The vegan feta option ensures this salad is friendly for plant-based diets without sacrificing creaminess. It’s the perfect harmonious blend of nutritious vegetables, lean protein, antioxidants, and healthy fats that nourishes the body through delightfully craveable flavor.
- Beets, any color
- Leeks
- Green lentils
- Kale
- Dried cranberries
- Vegan feta
More Recipes with Kale
Vegan Kale, Beet & Leek Salad
Ingredients
- 3 medium beets any color
- 3 medium leeks
- 1/2 cup green lentils
- 4 big handfuls kale
- 1/2 cup dried cranberries
- 1/4 cup feta Trader Joe's has the best vegan brand
Tahini Dressing
- 1/4 cup tahini
- 2 tbsp rose balsamic vinegar
- 2 tbsp date syrup (any sweetener is fine)
- 4 tbsp cold pressed olive oil
- 1 pinch salt and pepper
Instructions
- Peel, chop in bite size pieces and boil the beets about 12-15 minutes (to your liking).
- Wash, cut the leeks in 1/2 inch slices. Add about 1/2 tbsp oil and a pinch of salt. Cook in air fryer for 8 minutes at 325 F.
- Make dressing in a little masson jar. Shake well
- Massage kale for about 3 minutes with 1/2 the dressing. When I make it for visitors, I wear disposable gloves.
- Add all the ingredients together and enjoy!
Nutrition
