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–+ servings
2 bowls of kale salad

Vegan Kale, Beet & Leek Salad

Melissa Champagne
Delicious, antioxidant-rich, high protein and nutrient-dense salad. The massaged kale, warm beet and roasted leeks come together perfectly! It's like a bite of heaven :)
5 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Course Lunch, Side Dish
Cuisine American
Servings 6
Calories 227 kcal

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

Calories: 227kcalCarbohydrates: 35gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 158mgPotassium: 566mgFiber: 9gSugar: 15gVitamin A: 876IUVitamin C: 11mgCalcium: 96mgIron: 3mg
Keyword beets, cranberries, feta, kale, leeks, lentils
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