Dave's Recipes

Superfood Salad

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A healthy and colorful salad made with superfoods to boost immunity and detoxify.

Prep: 30 min Cook: 50 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

Serves 2

This Superfood Salad is packed with ingredients renowned to support health and wellness, including quinoa, sweet potatoes, avocado, and kale. It's perfect to serve as a light lunch or dinner, especially at the start of a new year when healthy intentions are high. Enjoy its vibrant colors and harmonious blend of textures and flavors, from crunchy to tangy to sweet. Prepare the sweet potatoes and quinoa ahead of time for a quicker assembly.

  • 1⁄3 cup dry quinoa
  • 132 mL (132 g) water
  • 1⁄3 cup dry quinoa
  • 132 mL (132 g) water

In a heavy-bottomed saucepan, bring the water to a boil over medium-high heat. Stir in the quinoa, and when the water returns to a boil, lower the heat, cover, and simmer for 15 minutes. Remove from the heat and keep covered a further 5 minutes. Fluff the quinoa with a fork.

  • 0.3333 lbs (151 g) sweet potatoes
  • 1 tsp olive oil
  • 0.3333 lbs (151 g) sweet potatoes
  • 1 tsp olive oil

Preheat the oven to 375°F. Slice the sweet potato in half lengthwise. Brush the cut sides with olive oil, then place face down on a small baking sheet. Bake for 35 to 40 minutes or until the flesh feels tender but not mushy when you insert a small sharp knife into the potato. Remove from the oven and set aside to cool. Peel off the skin and discard. Cut the sweet potato into 1/2-inch cubes.

  • 1 (4 g) clove garlic
  • 2 Tbsp (30 g) apple cider vinegar
  • 1 Tbsp, 1 tsp maple syrup
  • 1 tsp dijon mustard
  • 100 mL olive oil
  • 1⁄8 tsp (1 g) salt
  • 1⁄2 tsp freshly ground black pepper
  • 1 (4 g) clove garlic
  • 2 Tbsp (30 g) apple cider vinegar
  • 1 Tbsp, 1 tsp maple syrup
  • 1 tsp dijon mustard
  • 100 mL olive oil
  • 1⁄8 tsp (1 g) salt
  • 1⁄2 tsp freshly ground black pepper

In a blender, combine the garlic, vinegar, maple syrup, and mustard. Process on medium-high speed until smooth and well combined, 15 to 20 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed. With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds. Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use.

  • 4 cups baby spinach
  • 2 cups curly kale, shredded
  • 2 cups arugula
  • 1 avocado, diced
  • 1⁄2 cup apple, diced
  • 1⁄2 cup (66 g) cherry tomato, halved
  • 1⁄2 cup small broccoli florets, raw
  • 1⁄4 cup pomegranate seeds
  • 1⁄4 cup mint leaves, torn
  • 1⁄4 cup flat-leaf parsley leaves, chopped
  • 4 cups baby spinach
  • 2 cups curly kale, shredded
  • 2 cups arugula
  • 1 avocado, diced
  • 1⁄2 cup apple, diced
  • 1⁄2 cup (66 g) cherry tomato, halved
  • 1⁄2 cup small broccoli florets, raw
  • 1⁄4 cup pomegranate seeds
  • 1⁄4 cup mint leaves, torn
  • 1⁄4 cup flat-leaf parsley leaves, chopped

Combine all of the salad ingredients in a large stainless-steel bowl. Top with the dressing, and using tongs, toss until well mixed and dressed.

Sources:

  • Mandy's Gourmet Salads

Category:

Salads

Notes

This salad is an amalgamation of popular superfoods claiming to lengthen your life, boost your immunity, detoxify your liver, and more.

It's super pretty to look at and hits all the spots for crunchy, tangy, salty, sweet, and mighty colorful.

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