Nourishing Vegan Chopped Kale Salad

High-fiber, plant-forward, and anti-inflammatory — this hearty kale salad is a full meal in a bowl. Roasted root veggies, fiber-rich beans, crunch, creaminess, and a bright lemon-cashew dressing bring it all together. Perfect for hormone health, heart health, and steady energy. Makes 8 servings.

• High fiber for gut health, blood sugar balance, and cholesterol support
• Healthy fats for hormone and brain support
• Cruciferous greens for detox and inflammation support

Ingredients

Salad

• 1 bag (8.8 oz) farro, prepared as instructed, then tossed with zest and juice of 1 lemon and 1 Tbsp olive oil
• 1 bag chopped organic kale
• 1 small butternut squash, chopped bite-size
• 1 sweet potato, chopped bite-size
• 1 apple, chopped small
• 1 watermelon radish (or 4 regular radishes), chopped small
• ½ red onion, chopped
• 1 can cannellini beans (or chickpeas)
• ¼ cup candied pecans, chopped
• ¼ cup pumpkin seeds
• ½ cup fat-free feta (Trader Joe’s)

Roasted Veggies

• Butternut squash and sweet potato, roasted at 450°F until caramelized and tender (25–30 minutes)

Beans

• Warmed with garlic powder, salt, and pepper

Creamy Lemon-Cashew Dressing

• ¼ cup olive oil
• ¼ cup cashews, soaked 15 minutes in hot water
• ⅛ cup apple cider vinegar
• Juice of 2 lemons
• 1 Tbsp Dijon mustard
• 2 Tbsp monk fruit sweetener
• 1 garlic clove
• 1 tsp salt (or to taste)
• Black pepper

Directions

1. Add the cooked and prepared farro to a large bowl.
2. Massage the kale with 2 tsp olive oil until coated and soft, then add to the bowl.
3. Top with the roasted vegetables, beans, apple, radish, and onion.
4. Sprinkle with pecans, pumpkin seeds, and feta.
5. Blend the dressing ingredients until smooth and creamy.
6. Drizzle generously with dressing, toss well, and let sit 5–10 minutes to soften the kale.

Macros (Per Serving – 8 Servings)