Asparagus Kale Salad (vegan) with Balsamic Vinaigrette
This kale salad is everything you need for a filling, delicious, and healthy lunch or dinner! It’s a mix between sweet and savory, is packed with delicious vegetables, and is tossed in a homemade balsamic vinaigrette. It’s ideal as a meal or a side dish. Grab the simple ingredients and start enjoying salads!
Why You Will Love This Asparagus Kale Salad
It is filling: Whenever I make a salad, I like to make sure it has some sort of plant-based protein to keep me full longer so I am hungry less often. This salad is definitely filling. One large serving is plenty for your meal.
It has a lot of vegetables: Every time I eat a salad, my goal is to get in as many colorful vegetables as I can without going overboard. With four simple and popular vegetables, you will definitely get in several servings of vegetables with this dish.
It tastes so good: This salad is going to be on repeat. I just know that you will crave this salad often, it’s that good. The grilled onions really make this salad. Yum!
It is easy to make: The most time-consuming part is grilling the onions and asparagus, honestly. You will be in and out of the kitchen in no time with this easy recipe.
It is a crowd-pleaser: I have made this for several friends and every one of them has commented on how delicious this salad is. I’m telling you, this recipe will steal the show at any dinner party.
It is cheap to make: With only a handful of basic ingredients, you can make this salad for cheap. Now that’s my kind of meal.
It makes a big serving: This recipe is big enough to serve 6 people each a small serving. Also, it makes for great leftovers the next day if you are eating for 1-2.
The Ingredient List
Shredded kale-I love to get this from Trader Joe’s. Make sure to remove the thicker stem pieces. You will also want to massage the kale as it will soften the leaves and make for the perfect texture.
Cherry tomatoes-Make sure they are ripe and high-quality tomatoes. Feel free to swap out for your favorite tomato variety.
Asparagus-One bundle or package of fresh asparagus is all you need. Asparagus is quick to cook and deliciously crunchy in this vegan salad. You will also need some avocado oil, salt, and black pepper for these sauteed asparagus spears.
Red onions-You will need a small or medium-sized onion for this salad. Grilled onions are one of the best parts of this salad, in my opinion. You will also need some avocado oil, sea salt, and balsamic vinegar to caramelize the onions.
Cannellini beans-These are also known as Great Northern Beans and are a great source of healthy fat, fiber, and protein for this kale and asparagus salad recipe.
Walnuts-You could also use almonds or pecans. You will enjoy the added protein, healthy fats, and fiber that walnuts bring to this vegan salad.
For the dressing-balsamic vinegar, extra virgin olive oil. honey or maple syrup, garlic powder, dijon mustard, lemon juice, salt, and pepper. You could swap out the garlic powder for small garlic cloves instead.
How to Make This Salad
Step one: Grill the asparagus and onions separately: Use avocado oil to cook them in saute pans. Once they have finished cooking, transfer them to a bowl to cool. Note that asparagus only needs to cook for a few minutes or as soon as it turns a bright green color. Do not overcook.
Step two: Prepare the kale: Kale is one of the more crunchier and dry green leaves. To soften the leaves, add the fresh kale to a salad bowl. Next, massage the leaves for about twenty seconds. You can do this by adding about a tablespoon of olive oil, a pinch of sea salt, and pepper over the leaves and using your hands to gently massage the leaves.
Step three: Add the ingredients: After massaging the kale in a large bowl, add the remaining ingredients. This includes asparagus, beans, grilled onion, walnuts, and cherry tomatoes.
Step four: Make your dressing: Grab a mason jar with a lid or a small bowl. Add all of the ingredients to the jar or bowl. Give it all a good shake or use a whisk to stir everything well. Pour the dressing over the top of the salad.
Step five: Toss and serve: Now, all you will need to do is toss everything and serve it immediately.
Can you Save This Salad For Leftovers?
Kale has a unique ability to keep its texture despite being tossed in dressing. While I recommend eating the tossed salad right away, in one sitting, the salad will keep for another day in an airtight container in the fridge.
Can You Make This Salad Ahead of Time?
I find that serving this salad right away is best. Kale doesn’t have to be very cold when you eat it. Also, while it does keep in the fridge for up to one day, I prefer it the day I prepare it and within a few hours of making it.
Tips + Modifications
If you are looking to save the salad ingredients for meal prepping, I recommend not massaging the kale in olive oil and leaving the dressing on the side until you are ready to eat each individual salad.
Salads always taste better chilled for a bit. I recommend placing your finished salad in the fridge for an hour before serving,
If you are saving the dressing, place it in a mason jar with a lid or in an airtight container in the fridge. Remove the dressing from the fridge about an hour before using it to allow the oil to melt. Give it all a good shake before pouring the vinaigrette onto your salad.
Other Vegan Salads You Have Got To Try
If you are looking for more vegan salads, check out my Lemon Asparagus Couscous Salad! Yum!
Crunchy shaved brussel sprouts and sweet crisp apples come together nicely in this Brussels and Apple Salad with a Creamy Vegan Dressing. Make this easy recipe in under 10 minutes for the perfect side dish, healthy dinner, or holiday meal.
Asparagus Kale Salad (vegan) with Balsamic Vinaigrette
Equipment
- 1 large bowl
Ingredients
For the Salad
- 3 cups shredded kale
- salt and pepper
- 3 tablespoons avocado oil
- 1 12oz package of fresh asparagus, trimmed and chopped
- 1 can cannellini beans, rinsed and drained
- 1 cup cherry tomatoes, chopped
- 1 medium red onion, sliced
- ½ cup walnuts, chopped
For the Dressing
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- juice from ½ a lemon
- 1 teaspoon honey or pure maple syrup
- salt and pepper to taste
Instructions
- Start by adding avocado oil to a pan. Once the oil is hot, saute the sliced red onion on medium heat for about 8 minutes. Add a little salt and a drizzle of balsamic vinegar to the onions at the halfway point (after 4 minutes or so). Set the onion in a bowl to cool.
- Prepare your asparagus by snapping off the hard end pieces wherever they naturally break off and discard the end pieces. Then cut the remaining pieces into three smaller pieces. Add some additional avocado oil to a pan, once it is hot, reduce the heat to medium and saute the asparagus spears until they turn bright green. Add some salt and pepper to the asparagus while it cooks. Set them into a bowl to cool.
- While the asparagus and onion cook, add the kale to a large bowl. Drizzle with a tablespoon of EV olive oil, add salt and pepper, and massage the leaves with two hands for about 30 seconds. This is what softens the leaves.
- Make the dressing by adding all of the ingredients to a mason jar with a lid. Give it all a good shake.
- Add the remaining ingredients to the bowl along with the cooled onion and asparagus. Pour the dressing over the salad and toss it all up.
- Serve immediately or chill for an hour before serving.
Notes
Nutrition
Enjoy!
XOXO
Michelle