Mandarin Pasta Kale Spinach Salad with Sweet Maple Cider Vinaigrette

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What can we say? We like superfoods. So we went ahead and packed a ton of our favorites into one powerful pasta salad that starts with hearty kale and spinach and ends with flavorful bursts of mandarin oranges and protein-packed penne noodles. Get even more plant-based protein with edamame, while pine nuts and in-season cabbage give this powerhouse a satisfying crunch.


  • 1 box Ancient Harvest Plant-Based Protein Green Lentil Penne
  • 4 cups spinach leaves
  • 4 cups red kale
  • ½ cup dried cranberries
  • ½ cup edamame
  • ¼ cabbage, shredded
  • ⅓ cup pine nuts
  • 1 4-ounce can mandarin oranges, drained

For the Dressing:

  • ⅓ cup gluten-free teriyaki sauce
  • ⅓ apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon coconut sugar
  • ½ cup olive oil


  1. Bring a pot of water to boil, and cook pasta according to package instructions.
  2. Whisk together all dressing ingredients.
  3. To a large mixing bowl, add the kale and dressing, tossing to coat. Use your hands to rub the dressing into the kale leaves – it’s a small step, but it makes a difference with kale salads. Add remaining ingredients along with pasta noodles, toss and serve.