Crunchy Kale Salad with Couscous

Crunchy Kale Salad with Couscous and chicken

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This Crunchy Kale Salad with Couscous is perfect for food prep. Throw it together on Sunday and top with your favorite protein for a quick, healthy lunch or dinner during the week.



810 cups kale mix (chopped kale mixed with broccoli slaw/cabbage/romaine etc)
1 cup uncooked tri-color couscous (or other grain of choice)
2 cups diced sweet potato
1 red bell pepper, diced
1 pint cherry tomatoes, halved
1 pound cooked chicken (or other protein like steak, chicken sausage, etc)
1 large apple, diced
optional: Craisins or dried cherries, pecans or almonds

1/4 cup dijon mustard
1/4 cup red wine vinegar
2 Tbsp maple syrup
24 Tbsp avocado oil


  1. Cook couscous according to package directions and let cool.
  2. Roast sweet potatoes and let cool.
  3. Combine all salad ingredients in a large bowl and mix until well combined.
  4. In a mason jar combine mustard, vinegar, syrup and 2 Tbsp oil. Shake vigorously until well combined. Taste. Add a pinch of salt or more oil or maple syrup if desired.
  5. If prepping ahead of time, store salad in a ziploc bag with air removed and dressing in a mason jar. Combine when ready to eat.


The dressing can be doubled if you want more!