Meal Prep Salad
This Meal Prep Salad is going to be your new go to lunch that you can prep ahead for the week!
Servings 4
Calories 553kcal
Cost $12
Equipment
Ingredients
Dressing
- ⅓ cup olive oil
- 2 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon dijon mustard
- salt, garlic, and pepper just a pinch of each
- 2 tablespoon parsley finely chopped
- 1 tablespoon mint chopped
Salad
- 3 cups kale chopped
- 1 pint cherry tomatoes halved
- ½ red onion diced
- 2 cups orzo cooked
- 1 head cauliflower roasted with olive oil + turmeric
- 1 can chickpeas drained and rinsed
- ⅓ cup vegan feta
- 3 tablespoon 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!
Notes
- 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.
Nutrition
Serving: 1g | Calories: 553kcal | Carbohydrates: 72g | Protein: 17g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 86mg | Potassium: 1021mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2376IU | Vitamin C: 118mg | Calcium: 115mg | Iron: 4mg
