Baby Kale Arugula Vegan Recipe Reviews You Can Trust

Are you searching for a fresh, vibrant, and nutritious vegan recipe that features the delightful flavors of baby kale and arugula? Look no further!

This baby kale arugula vegan recipe brings together the peppery bite of arugula and the hearty texture of baby kale, creating a salad that’s both satisfying and light. Perfect for lunch or as a side for dinner, this recipe is quick to prepare and packed with wholesome ingredients that nourish your body and tantalize your taste buds.

Whether you’re a seasoned vegan or simply trying to incorporate more greens into your diet, this recipe is sure to become a favorite in your meal rotation.

In this post, I’ll walk you through why this recipe is so beloved, the precise ingredients you’ll need, the essential equipment, and detailed instructions to make it effortlessly at home. Plus, I’ll share tips, variations, nutrition facts, and serving suggestions to make your experience complete.

Let’s dive in and discover the magic of baby kale and arugula in a vegan dish!

Why You’ll Love This Recipe

This baby kale arugula vegan recipe is a perfect balance of flavors and textures. The baby kale offers a mild, slightly earthy taste while the arugula brings a peppery zest.

Combined, they create a vibrant green base that’s nutrient-dense and delicious.

It’s also incredibly versatile. You can customize the salad with your favorite nuts, seeds, or fruit, and the easy-to-make dressing elevates the greens without overpowering them.

This recipe is naturally vegan, gluten-free, and refined sugar-free, making it suitable for many dietary needs.

Best of all, it’s quick to prepare — perfect for busy weeknights or as a refreshing lunch. If you love dishes like the Half Runner Beans Recipe or crave more vegan inspiration, this salad fits right into a wholesome plant-based lifestyle.

Ingredients

• 4 cups baby kale, washed and dried
• 2 cups fresh arugula, washed and dried
• 1/2 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1/4 cup toasted walnuts or pecans
• 1/4 cup dried cranberries or raisins
• 1 ripe avocado, diced
• For the dressing:
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup or agave nectar
• 1 small garlic clove, minced
• Salt and black pepper to taste

Equipment

• Large salad bowl
• Small mixing bowl
• Whisk or fork (for dressing)
• Sharp knife
• Cutting board
• Salad tongs or serving spoons

Instructions

1. Prepare the greens: Rinse the baby kale and arugula thoroughly, then spin or pat dry with a clean kitchen towel. Place them in a large salad bowl.
2. Add the vegetables and toppings: Halve the cherry tomatoes, thinly slice the red onion, dice the avocado, and add them to the bowl. Toss in the toasted walnuts and dried cranberries for texture and sweetness.
3. Make the dressing: In a small mixing bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until emulsified.
4. Toss the salad: Pour the dressing over the salad and gently toss everything together until the greens are evenly coated. Be careful not to mash the avocado while mixing.
5. Serve immediately: For the best flavor and texture, serve the salad fresh. If you want to prepare ahead, keep the dressing separate and toss just before serving.

Tips & Variations

“Toasting nuts intensifies their flavor and adds a lovely crunch to this salad.”

For extra crunch, try adding sunflower seeds or pumpkin seeds. You can also swap walnuts for almonds or pecans depending on your preference.

If you prefer a bit of sweetness, add fresh sliced strawberries or apple slices instead of dried cranberries. For a heartier salad, toss in cooked quinoa or chickpeas.

To make this recipe nut-free, omit the walnuts and substitute with roasted chickpeas or crispy baked tofu cubes.

For a creamier dressing, blend in a tablespoon of tahini or vegan yogurt. This adds richness while keeping the salad vegan and dairy-free.

Nutrition Facts

Serving Suggestions

This baby kale arugula salad pairs wonderfully with a variety of dishes. Serve it alongside a hearty vegan chili or a warm grain bowl for a balanced meal.

It’s also a fantastic light lunch on its own or as a side to your favorite vegan sandwich.

For more vegan recipe ideas, try the Kodiak Banana Muffins Recipe for a sweet treat or the Kikkoman Stir Fry Sauce Recipe to add an Asian twist to your vegetables.

Conclusion

Whether you’re new to vegan cooking or a longtime plant-based enthusiast, this baby kale arugula vegan recipe is a must-try. It’s a vibrant, nutrient-packed salad that’s easy to prepare and endlessly adaptable.

The combination of tender baby kale and peppery arugula creates a robust flavor profile that’s perfectly balanced by the tangy, slightly sweet dressing.

Not only does this recipe offer impressive health benefits, but it also brings a burst of freshness and color to your plate. Don’t hesitate to experiment with add-ins and dressings to make it your own.

For more delightful recipes that celebrate wholesome ingredients, check out the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the Glazed Twist Donut Recipe. Happy cooking and enjoy your delicious, healthful salad!

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