See How to Create This Here!
Recipe starts at 11:16
Rainbow Kale Pasta Salad
Eat the rainbow with this kale pasta salad! We used different coloured kale leaves and pasta to create an aesthetic, delicious and healthy meal. The best thing about this kale pasta salad is that it only takes 15 minutes to make!
This recipe is part of the 15 minutes vegan meals series.
- Creates: 4-6 servings
- Dietary: V | VG | can be made gluten-free and nut-free
- Prep Time: 12 minutes
- Cook Time: 3 minutes
- Total Time: 15 minutes
Kale Pasta Salad
- 1 packet pasta of any type (we used spirals)
- 5 cups kale leaves, de-stemmed and cut into bite-sized pieces
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup dried cranberries
- 1/2 cup almonds, crushed
- 1/2 cup nutritional yeast
- Garnish with: lemon slices (and juice!)
- 3 tbsp pomegranate molasses
- 1.5 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tbsp dijon mustard
- 1/3 cup olive oil (optional)*
- Salt and black pepper
Kale Pasta Salad
- Cook the pasta according to package instructions.
- Combine garlic and olive oil in a small bowl and mix. Pour over kale leaves in a large salad bowl. Set aside.^
- Toast almonds over medium heat until golden brown.
- In the salad bowl, add in cranberries, almonds and nutritional yeast. Garnish with lemon slices and squeeze some lemon juice over. Dress with the pomegranate dressing.
- In a jar, combine the dressing ingredients and mix with a fork. Season with salt and black pepper.
- Dress the kale pasta salad and enjoy!
Happy eating! x
*I didn’t add in the olive oil into the dressing to create a more intense flavour. But this resulted in me using less dressing per pasta. If you like to generously dress your salads, dilute the dressing with some olive oil!
^If you’re not a fan of raw kale, use the garlic and olive oil to sauté the kale before finishing the rest of the recipe.
- To make it gluten-free: use GF pasta, ensure mustard is GF
- To make it nut-free: substitute almonds with seeds such as sunflower, pumpkin or hemp.
How to Make it Whole Foods
At Embody Nourish, we promote a plant-based diet that comprise mainly of whole foods. This means no oil (even ‘healthy’ oils such as coconut or olive oil), refined or processed foods. However we understand that this ideal is not yet mainstream so we strive to accomodate everyone while encouraging small changes.
You can make this rainbow kale pasta salad more whole foods by:
- Use whole wheat pasta instead.
- Reduce the amount of oil used throughout the recipe. Sometimes we sauté the kale without olive oil and it comes out great!
- Instead of maple syrup, we recommend using date syrup or yacon syrup (according to our research, both are healthier especially the yacon syrup). Although this is the case, we don’t use yacon syrup regularly in our recipes because it’s hard to source.
- Try sourcing a brand of pomegranate mollasses that has less sugar and preservatives. Even better – make your own!