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5.0 from 21 votes

Vegan Kale Salad With Sunflower Seed Dressing

This creamy vegan kale salad is full of color and nutrition. Enjoy as a side dish or add beans and grains for an entree salad. Free from oil, gluten, and nuts, with savory flavors of lemon, miso, and garlic. Ready in 30 minutes!

Prep Time
30 mins
Total Time
30 mins
Servings: 4 servings
Calories: 165 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

  • 1 batch Creamy Sunflower Seed Dressing tap for recipe; you'll have some dressing leftover.
  • 1 large bunch curly kale approx. ¾ to 1 pound with stems.
  • ½ large red onion, thinly sliced for milder flavor, soak in water while preparing other ingredients, then drain and pat dry.
  • ½ large English cucumber, sliced into half moons
  • 1 large carrot, peeled and chopped or cut into matchsticks
  • 1 large yellow or orange bell pepper, cored and thinly sliced
  • 8 to 10 ounces grape or cherry tomatoes, halved
  • Lemon juice, to taste
  • salt and pepper
Garnish:
  • roasted sunflower seeds, optional

Instructions

    Cup of Yum
  1. First, tap this link to make the creamy dressing. TIP: I recommend adding an additional clove of garlic to the dressing because you want it to be EXTRA flavorful for kale salad. You may also want to increase the miso slightly. You can taste and decide while blending the dressing.
  2. Next, wash the kale leaves and pat dry. Remove the thick stems, cut into bite-size pieces, and place half of the kale in a large bowl. Sprinkle with a pinch of sea salt, then drizzle about ⅓ cup of dressing over the kale. Use your hands to squish, squeeze, and massage the dressing into the kale. Transfer that kale to a new bowl, and massage the other half of the kale in the same way. After massaging the kale, its total volume should be reduced by about half.
  3. Toss the other vegetables with the kale, and add more dressing, to taste, about ½ to ¾ cup. Season with a generous squeeze of lemon juice plus salt and black pepper to taste.
  4. Cover and refrigerate the kale salad until ready to serve. Garnish with roasted sunflower seeds, and serve cool.

Notes

  • Storage
  • Kale salad keeps in the refrigerator for up to 2 days. Best enjoyed the day it's made. Serve cool but not ice cold.
  • Leftover Dressing
  • If you prepare the full batch of sunflower seed dressing, you'll have some leftover after preparing the salad. The dressing keeps in the fridge for up to 1 week. It's easy to use and tastes great on everything from potatoes to grain bowls to sandwiches. 

Nutrition Information

Calories 165kcal (8%) Carbohydrates 17g (6%) Protein 6g (12%) Fat 9g (14%) Cholesterol 0mg (0%) Sodium 438mg (18%) Fiber 5g (20%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 165

% Daily Value*

Calories 165kcal 8%
Carbohydrates 17g 6%
Protein 6g 12%
Fat 9g 14%
Cholesterol 0mg 0%
Sodium 438mg 18%
Fiber 5g 20%

* Percent Daily Values are based on a 2,000 calorie diet.