This Meal Prep Salad is going to be your new go-to lunch that you can prep ahead for the week! Figuring out lunch each day can be stressful and time consuming, so having a hearty lunch that lasts as leftovers is essential! This salad has leafy kale that helps to keep your salad from getting soggy, orzo for some healthy grains, and veggies to make the salad complete.
Notes on Ingredients
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
What ingredients do I need for Meal Prep Salad?
kale: curly kale will make this salad stay good in the fridge
cherry tomatoes
red onion
orzo: if gluten free sub for gluten free version
cauliflower: roasted with olive oil, salt, pepper, and turmeric
chickpeas: adds a source of protein to the salad
vegan feta
pumpkin seeds: another source of protein with healthy fats
Dressing:
olive oil
lemon juice
white wine vinegar
dijon mustard
pinch of salt, garlic and pepper
fresh parsley and mint
How do you make Meal Prep Salad?
- Chop and roast the cauliflower at 400F for 25-30 mins.
- Mix all of the dressing ingredients in the bottom of the bowl.
- Cook the orzo according to the package.
- Chop the rest of the veggies.
- Add the veggies, orzo, chickpeas, pumpkin seeds, feta, and cauliflower to the bowl with the dressing in it.
- Mix and enjoy!
Commonly Asked Questions
How do I cook the cauliflower?
Start by washing and cutting the cauliflower into florets. Then, cover with olive oil, salt, pepper, and turmeric. Spread out on parchment paper and bake at 400F for about 25-30 mins.
What if I am gluten free?
You could use gluten free orzo instead! Quinoa also is a great addition here.
What type of kale should I use?
Curly kale is preferred, but really any type of kale would be okay for this salad.
Extra Helpful Tips
- By making the dressing first in the bottom of the bowl, you are saving the need to wash another dish!
- Allow the cauliflower and orzo time to cool before adding into the salad.
- If you do not prefer the stems of the kale, wash and peel apart the leafy part from the stem of the kale before chopping.
More Easy Vegan Salads
How to Store
Keep this salad in an airtight container in the fridge for up to 3-4 days.
Meal Prep Salad
the ingredients
Dressing
- 1/3 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tsp dijon mustard
- pinch of salt, garlic, and pepper
- 2 tbsp finely chopped parsley
- 1 tbsp chopped mint
Salad
- 3 cups chopped kale
- 1 pint halved
- cherry tomatoes
- 1/2 red onion diced
- 2 cups cooked orzo
- 1 head cauliflower roasted with olive oil + turmeric
- 1 can chickpeas drained and rinsed
- 1/3 cup vegan feta
- 3 tbsp pumpkin seeds
instructions
- Preheat the oven to 400 F. Prep a baking sheet with parchment paper.
- Chop and lay cauliflower on baking sheet. Season cauliflower with olive oil and turmeric, salt and pepper (about 1 tsp). Toss well.
- Bake for 25-30 minutes until fork tender and golden.
- Mix all of the dressing ingredients in the bottom of the bowl.
- Cook the orzo according to the package.
- Chop the rest of the veggies (kale, tomatoes, and onion).
- Add the veggies, orzo, chickpeas, pumpkin seeds, feta, and cauliflower to the bowl with the dressing in it.
- Mix and enjoy!
