This Kale Bok Choy Salad with Roasted Asparagus and Sesame Dressing is anything but ordinary. It’s colorful, satisfying, packed with nutrients, and incredibly delicious.
I created this recipe with bone health and skin health in mind. It also absorbable provides plant-based iron and nutrients that support your body’s natural collagen production!
My relationship with food became much more intentional at a young age. I was only 23 when I was diagnosed with a rare disease, a tumor, and osteoporosis.
That experience completely changed how I looked at nutrition. I started paying closer attention to the nutrients in my food. I also wanted to create recipes that made nourishing your body actually enjoyable!
Because eating healthy shouldn’t mean sacrificing flavor. And taking care of your body shouldn’t feel like another chore.
Whether you’re 21 or 81, your bones deserve attention. Your skin deserves nourishment, too. And everyone deserves access to delicious food that supports their health.
That’s exactly what inspired this salad.
Why You’ll Love This Kale Bok Choy Salad
There are so many reasons to love this recipe. It’s incredibly easy to prepare and combines fresh vegetables, hearty quinoa, crunchy pumpkin seeds, and creamy avocado.
The roasted asparagus adds a delicious savory flavor. Meanwhile, the kale and bok choy create a fresh, nutrient-rich base.
But the real star might be the sesame ginger dressing.
It’s creamy, nutty, slightly savory, and has a fresh kick from the ginger. Tahini gives it richness, while coconut aminos add a little sweetness and depth.
Everything comes together beautifully. Each bite has a combination of textures and flavors that makes this salad genuinely satisfying.
It’s also a great way to incorporate several nutrient-dense ingredients into one meal.
Health Benefits of This Nutrient-Dense Salad
One of my favorite things about whole-food ingredients is that they rarely offer just one benefit. Many contain multiple vitamins, minerals, and antioxidants that support different functions throughout the body.
This salad brings together several ingredients that contribute to bone health, skin health, and overall nutrition.
1. Calcium and Vitamin K for Bone Health
Kale and bok choy are both excellent vegetables to incorporate into a bone-supportive diet.
Kale provides calcium, vitamin K, and other important micronutrients. Bok choy also contains calcium and vitamin K.
Calcium is essential for maintaining strong bones. Vitamin K plays an important role in normal bone metabolism.
Together, these leafy greens make a wonderful foundation for a bone-supportive salad.
2. Silica and Minerals
Asparagus is one of my favorite additions to this recipe. Roasting it brings out its natural flavor while keeping the preparation incredibly simple.
It also provides folate, vitamin K, and antioxidants.
Asparagus contains silicon compounds, which are of interest for their potential role in connective tissue and bone health.
Pumpkin seeds and tahini contribute additional minerals, including magnesium, phosphorus, and iron.
These minerals support several important functions throughout the body, including normal bone maintenance.
3. Plant-Based Iron and Vitamin C
Iron is an essential mineral involved in oxygen transport and energy production.
This salad includes several plant-based sources of iron. Pumpkin seeds, tahini, quinoa, and kale all contribute non-heme iron.
Bell peppers add another important nutritional benefit. They’re an excellent source of vitamin C.
Vitamin C helps your body absorb non-heme iron from plant foods. That’s why combining iron-containing ingredients with vitamin C-rich vegetables is such a great nutritional pairing.
4. Skin Health and Natural Collagen Production
Healthy skin requires more than just a good skincare routine. Nutrition plays an important role, too.
This salad contains several nutrients that support healthy skin.
Vitamin C from the bell pepper helps your body produce collagen. Collagen is an important structural protein found throughout the skin.
Kale, asparagus, and bell peppers also provide antioxidants. These compounds help protect cells from oxidative stress.
Avocado and pumpkin seeds contribute healthy fats and vitamin E. These nutrients also support normal skin function.
It’s another example of how one delicious meal can nourish your body in multiple ways.
An Extra Iron Boost
Want to add even more plant-based iron? Try adding a cup of cooked chickpeas to this salad! They’re a delicious source of plant-based iron, protein, and fiber. Their mild, nutty flavor pairs perfectly with the sesame ginger dressing.
It’s an easy way to make this salad even more satisfying while adding extra nutrients.
The Sesame Ginger Dressing
A good dressing can completely transform a salad. And this creamy sesame ginger dressing is one you’ll want to put on everything.
It’s made with simple, whole-food ingredients. Tahini creates a creamy, nutty base, while coconut aminos add savory depth.
Fresh ginger gives it a little kick. Toasted sesame oil adds that signature sesame flavor. A touch of olive oil and filtered water brings everything together.
The result is a creamy, savory dressing with just the right balance of flavors.
I love that it doesn’t require any complicated ingredients. You can make it in a personal blender or simply whisk everything together in a bowl.
You can also make extra to enjoy throughout the week!
Ingredients You’ll Need
This Kale Bok Choy Salad uses simple, nutrient-dense ingredients. Most are easy to find at your local grocery store.
Kale: You can use curly purple or green kale. Both work beautifully in this recipe.
Bok choy: Adds a fresh crunch and contributes calcium and other minerals.
Asparagus: Roasting brings out its natural sweetness and adds another layer of flavor.
Quinoa: Adds plant-based protein, fiber, and minerals. It also makes the salad more satisfying.
Pumpkin seeds: Provide a delicious crunch along with plant-based iron, magnesium, and zinc.
Avocado: Adds creaminess and healthy fats.
Cucumber and bell pepper: Bring freshness, crunch, color, and additional nutrients.
White onion: Adds a little sharpness that balances the creamy dressing.
Sesame ginger dressing: The combination of tahini, coconut aminos, ginger, and sesame oil ties everything together.
Tips for Making the Best Kale Bok Choy Salad
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Use fresh ingredients: Fresh kale, bok choy, and asparagus make a big difference in flavor and texture.
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Roasting the asparagus if you have time: Roasting adds a delicious depth of flavor.
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Cook your quinoa ahead of time: This makes assembling the salad even faster!
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Adjust the dressing: Add a little extra water if you prefer a thinner consistency.
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Massage your kale: If your kale is particularly tough, gently massage it before assembling the salad.
Storage Instructions
If you’re preparing this salad ahead of time, I recommend keeping the dressing separate until you’re ready to serve.
Store the chopped vegetables and cooked quinoa in an airtight container in the refrigerator.
Keep the avocado separate if possible to prevent browning. Store the dressing in a separate airtight container.
For the best texture and freshness, enjoy within 2–3 days.
LOOKING FOR MORE BONE-BUILDING RECIPES? Check out my popular Shaved Brussels Sprouts Salad!
Kale Bok Choy Salad with Roasted Asparagus & Sesame Ginger Dressing
Ingredients
Salad Ingredients
- 1 head curly purple or green kale chopped
- 1 bok choy thinly sliced
- 6 –7 asparagus spears ends trimmed
- Avocado oil spray
- Sea salt to taste
- ½ cup cucumber diced
- ⅓ cup bell pepper diced
- ½ cup white onion thinly sliced
- 1 cup cooked quinoa
- 2 tbsp pumpkin seeds
- ½ avocado diced
- 1 cup cooked chickpeas optional
- Watermelon radish thinly sliced (optional)
- Fresh lemon juice and sea salt for watermelon radish (optional)
Sesame Ginger Dressing
- 2½ tbsp tahini
- 1½ tbsp coconut aminos
- 3 tsp olive oil
- 3 tbsp filtered water
- ½ tsp Celtic sea salt
- 1- inch piece fresh ginger grated
- ½ tsp toasted sesame oil
Instructions
- Preheat oven to 375°F. Trim the woody ends from the asparagus. Lightly spray with avocado oil and sprinkle with sea salt. Roast for 10–15 minutes, until tender.
- Cook the quinoa according to package instructions and set aside to cool (you can add in slightly warm if you prefer)
- Wash and chop the kale. Thinly slice the bok choy and white onion. Dice the cucumber, bell pepper, and avocado.
- If using watermelon radish, thinly slice it and toss with a little fresh lemon juice and sea salt.
- Add the tahini, coconut aminos, olive oil, filtered water, sea salt, fresh ginger, and toasted sesame oil to a blender. Blend until smooth and creamy. Alternatively, whisk everything together in a small bowl.
- Add the kale and bok choy to a large mixing bowl. Add the cucumber, bell pepper, onion, cooked quinoa, pumpkin seeds, avocado, and chickpeas if using.
- Slice the roasted asparagus into bite-sized pieces and add to the salad.
- Pour the sesame ginger dressing over the salad and toss until evenly coated. Top with the optional watermelon radish and enjoy!
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