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.
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.
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.
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
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