Crunchy Kale Salad with Couscous
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.
- Prep Time: 20 min
- Total Time: 20 minutes
- Yield: serves 4
Ingredients
Scale
8–10 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
2–4 Tbsp avocado oil
Instructions
- Cook couscous according to package directions and let cool.
- Roast sweet potatoes and let cool.
- Combine all salad ingredients in a large bowl and mix until well combined.
- 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.
- 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.
Notes
The dressing can be doubled if you want more!
