Crunchy Kale Salad with Couscous

Crunchy Kale Salad with Couscous and chicken

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!