Best 6 Kale Carrot And Sunflower Seed Salad Recipes
Kale, carrot, and sunflower seed salad is a delightful and nutritious dish that combines the flavors of peppery kale, sweet carrots, and crunchy sunflower seeds. This salad is a perfect balance of flavors and textures, making it a great choice for a light lunch or a healthy side dish. The key to making a delicious kale, carrot, and sunflower seed salad is to use fresh, high-quality ingredients and to dress it with a flavorful vinaigrette.
Here are our top 6 tried and tested recipes!
SUPER SUMMER KALE SALAD
Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck.
Provided by Susan
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 4h20m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
- Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.
Nutrition Facts : Calories 344 calories, Carbohydrate 41.7 g, Fat 18 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 2.5 g, Sodium 239.1 mg, Sugar 26.3 g
KALE, CARROT, AND SUNFLOWER SEED SALAD
This super simple salad is packed with goodies to give you energy and stay full!
Provided by Balanced Babe
Categories Kale Salad
Time 15m
Yield 1
Number Of Ingredients 10
Steps:
- Whisk lemon juice, olive oil, apple cider vinegar, nutritional yeast, oregano, and basil together in a large bowl. Add carrots, kale, quinoa, and sunflower seeds; toss to combine.
Nutrition Facts : Calories 594.4 calories, Carbohydrate 48 g, Fat 40.6 g, Fiber 13 g, Protein 18.4 g, SaturatedFat 4.2 g, Sodium 152.7 mg, Sugar 8.1 g
JULIENNED-CARROT AND KALE SALAD
A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.
CARROT AND SUNFLOWER SEED SALAD
Provided by Jacques Pepin
Categories easy, quick, salads and dressings, side dish
Time 12m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a bowl, combine the carrots with the sunflower seeds, garlic, scallions, pepper, salt, vinegar and oil. Serve on lettuce leaves.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 203 milligrams, Sugar 3 grams
KALE SLAW WITH RED CABBAGE AND CARROTS
The variety of seeds and the kale make this a distinctive twist on coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
- In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
- Season with salt and pepper, drizzle with dressing, and toss to coat.
Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
SESAME, SUNFLOWER AND CARROT SALAD
This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 283 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.
Tips for Making the Best Kale, Carrot, and Sunflower Seed Salad:
- Choose fresh, tender kale. Kale that is too old or tough will be bitter and unpleasant to eat.
- Massage the kale with olive oil and lemon juice. This will help to soften the kale and make it more palatable.
- Use a variety of toppings. The toppings in this salad add flavor, texture, and crunch. Feel free to experiment with different combinations of toppings, such as nuts, seeds, dried fruit, and cheese.
- Make the dressing ahead of time. The dressing for this salad can be made several hours or even a day in advance. This will allow the flavors to meld and develop.
- Store the salad properly. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Kale, carrot, and sunflower seed salad is a delicious and healthy salad that is perfect for any occasion. It is packed with nutrients, including vitamins A, C, and K, and fiber. The salad is also a good source of antioxidants, which can help to protect your cells from damage. If you are looking for a healthy and satisfying salad, this kale, carrot, and sunflower seed salad is a great option.
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