• Home
  • About
    • About
    • Travel
    • Tasmania
    • Privacy Policy
  • Recipes
  • Free eBook!
  • Food Photography
    • Online courses
    • Photography portfolio
  • Work with me
    • Work with me
    • Photography portfolio
    • My recipes on Keto App

to her core

healthy living, from the inside out

  • New to healthy eating? Start here!

Superfood salad

November 4, 2013 4 Comments

superfood salad

A while ago, we were out at a local restaurant, and B pointed out that there was a salad called ‘Superfoods salad’ on the menu- “do you want to get it to share with our mains?” he asked, secretly hoping I’d reply “why dont we just get a bowl of hot chips to share instead”. When the waitress arrived and I asked what was in the salad, she started to real off a long list – “spinach, kale, mixed seeds, tomato, fresh herbs, quinoa, almonds, roast veggies….” My face lit up (as B’s fell) and I ordered the salad.

salad and pome

When it arrived however, I was bitterly disappointed to find a plate full of baby spinach, a little quinoa, tomato and a few pepitas. Despite the fact that it was missing over half the ingredients, it was still really tasty, and I was adamant to recreate it at home, but with the added ingredients that mysteriously went missing at the restaurant.

IMG_0793

This is my superfood salad – packed full of deliciously healthy ingredients that will have you feeling amazing and energised all afternoon. Fact. It turned out that well that I have made it numerous times since my first attempt – it lasts well in the fridge for at least a day or two afterwards so is great to make for dinner and than take the leftovers for lunch the next day. You could it it as is or add some protein – I add in chick peas or flaked cooked salmon (chicken would also work well I imagine) for a more filling meal.

superfoods saladSuperfood salad

You can basically swap and change ingredients here as you wish, but below is the way I usually make it. I sometimes also add in chopped broccoli and beetroot if I have them, or steam some greens. Other nuts such as almonds work well instead of the walnuts. Fresh blueberries would also be great when in season.

2/3 cup of quinoa, rinsed
Half a butternut pumpkin
1 avocado, cubed
6 kale leaves, chopped
100g baby spinach
2 tomatoes, diced
1 large carrot, grated
1/4 cup dried blueberries (or fresh when in season)
1/4 cup chopped walnuts
1/4 cup mixed seeds (pepitas, chia, sunflower)
Pomegranate seeds to serve

Dressing
2 Tbsp apple cider vinegar
1 Tbsp olive oil
1/2 Tbsp water
1/2 Tbsp lemon juice
2 tsp raw honey
2 tsp seeded mustard
salt and pepper to taste

Preheat oven to 200 degrees celsius. Peel and chop the pumpkin into bitesized pieced and place on a lined baking tray. Spray with olive oil and season with salt and pepper. Bake for around half an hour, turning half way through. Set aside to cool.

Add quinoa and 1 cup water to the boil in a small saucepan. Cover, and simmer for 15 minutes, then leaving the lid on steam for another 5 minutes. Set aside to cool.

To make the dressing, combine all ingredients in a small jar and shake to combine.

To prepare the salad, massage a third of the dressing into the kale. Add the other ingredients and combine, finishing with the remaining dressing and pomegranate seeds on top.

Serves 4 – 6
This recipe is also featured over at Spell & the Remedy

Filed Under: Mains, Recipe, Salads Tagged With: blueberries, dairy free, gluten free, grain free, healthy, kale, paleo, pepitas, pomegranate, quinoa, salad, superfood, vegan, vegetarian

« Holiday snaps and a green smoothie recipe
Raw vegan tacos »

Comments

  1. sowmya says

    November 5, 2013 at 9:29 am

    looks colorful and very healthy !!

    Reply
    • tohercore says

      November 5, 2013 at 9:55 am

      Thank you Sowmya x

      Reply

Trackbacks

  1. How to stay healthy when life gets busy | to her core says:
    August 12, 2014 at 10:50 pm

    […] full of vegetables will help ensure you remain feeling healthy and energised. Make a big batch of Superfoods salad which will last a few days in the fridge, a big pot of soup, and some green smoothies. If all else […]

    Reply
  2. Roasted pumpkin and peanut soup | to her core says:
    October 8, 2014 at 8:29 am

    […] cooked on the weekend would then be made into a quinoa fried “rice” or form part of a Superfood salad. Pita bread would be used for falafel sandwhiches, pita bread pizzas, or toasted and shredded to […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Me small
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

search

Lightroom presets

wholefood how to tall

GET YOUR FREE EBOOK!

How to stock a wholefoods pantry - to her core
wholefood how to tall
logo
Food Advertising by

browse recipes

  • Vegetable noodle pad thai with creamy dressingVegetable noodle pad thai
  • Gado gado egg wraps with fried sweet potato
  • Green vegetable pesto pizza (grain free)
  • Roasted spring onion + cauliflower frittata - to her coreRoasted spring onion + cauliflower frittata

Featuring Top 4/124 of Mains

Sign up here!

logo
Food Advertising by

archive

Copyright © 2023 · tohercore.com