Sweet, colorful mandarins sparkle against a canopy of deep green kale foliage in this Kale Quinoa Salad Bowl with Mandarins. This recipe is versatile enough to serve as a meal prep, one-dish meal, or easy side-dish. Plus it is a 100% plant-based (vegan), gluten-free salad bowl, making it ideal for all diets.
I love this recipe, because it is the perfect way to celebrate cool weather produce, including kale and mandarins. Tossed with cooked quinoa and an orange cumin vinaigrette, it’s a filling, wholesome dish that’s really delicious, too. Plus, this easy 10-minute salad boasts star nutrition power. It’s rich in plant proteins, gut-healthy fiber, healthy fats, vitamins, minerals, and phytochemicals with antioxidant and anti-inflammatory properties. It’s one of our family’s favorite recipes, especially when I have both kale growing in my veggie garden (super easy to grow), and citrus fruit on my tree. In fact, both of these ingredients featured here came from my home garden.
Enjoy it as a bowl meal to create a nutritionally balanced, satisfying salad that will take you all the way to dinner and back. Or you can also serve it in a large bowl as a side salad to accompany your meal. You can serve it warm or chilled, depending on your preference. Try packing up this bowl for lunch at work, or meal prepping it for a few meals during the week. One of my favorite ways to enjoy this recipe is as the highlight of a simple, rustic dinner. Just pair it with a warm, satisfying soup, such as this Classic Tomato Soup, and a slice of crusty whole grain bread, and you’ll find yourself well-nourished. With only 9 ingredients (not including pantry staples), you can mix up this recipe in under 10 minutes!
Watch me make this recipe on Instagram here.
Description
This yummy, hearty, and vegan Kale Quinoa Salad Bowl with Mandarins celebrates seasonal produce—creating a filling, wholesome hearty salad that’s like a meal in a bowl.
- Make vinaigrette by whisking together orange juice, olive oil, cumin, turmeric, red chili flakes, and cilantro together in a small dish. May season with a pinch of salt, if desired.
- Place kale in a large mixing bowl.
- Toss dressing into kale with tongs, carefully distributing and coating leaves.
- Mix in cooked quinoa, mandarins, and sunflower seeds.
- Divide into 4 large entree-sized salad bowls. Serve immediately.
Notes
May serve this in a large salad bowl for 6 small side-dish servings.
- Prep Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 3 g
- Sodium: 22 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
Keywords: mandarins, salad bowl, kale quinoa salad
For other delicious plant-based salads, check out my favorites:
Greek Butter Bean Salad
French Green Lentils Salad with Cherry Tomatoes
Vegan Swedish Beet Salad
Mediterranean White Bean Salad with Persimmons
Winter Salad with Beets and Pomegranates
Creamy Vegan Potato Salad with Leeks
Butternut Squash Salad with Barley and Kale
Arugula Salad with Tomatoes
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