Superfood Salad
This superfood salad is loaded with good-for-you ingredients like kale, quinoa, farro, cauliflower, & roasted sweet potato and is topped off with a light & tangy vinaigrette.
My husband and I often visit a restaurant near his work for lunch dates. We always get the same thing…their shredded beef taco and the house superfood salad. The salad is filled with so many healthy and delicious ingredients and the textures and flavors are amazing. You just can’t help to feel good after eating this beauty. Recently, I finally tried making it at home and decided to do a larger portion of each ingredient and store them separately in the refrigerator, so we can throw together a quick salad when we want lunch. I am so glad I finally tried this salad re-creation because it turned out delicious! I loved it paired with Fran’s vinaigrette and my husband agreed it was just as delicious as the restaurant.
Superfood Salad
Ingredients:
- 1 sweet potato, peeled & diced
- 1 tbsp olive oil
- 1 tsp honey, optional
- Sea salt and freshly cracked pepper, to taste
- ¼ cup cooked farro
- ¼ cup cooked tri-color quinoa
- 4 cups lacinato kale, stems removed & finely shredded
- ½ cup cauliflower, chopped into small pieces
- ¼ cup chickpeas, drained **aka garbanzo beans
- ¼ green apple, thinly sliced
- 1-2 radishes, thinly sliced, to taste
- 2 tbsp dried cranberries
- 2 tbsp toasted pumpkin seeds
- 2 tbsp walnuts **Pecans will also work
- Fran’s vinaigrette, to taste
- Freshly cracked black pepper, to taste
How to Make a Superfood Salad
Preheat the oven to 375 degrees.
Peel and dice the sweet potatoes then place them in a large bowl. Add the olive oil, honey, sea salt, and freshly cracked pepper, to taste. Toss well to coat evenly.
Pour sweet potatoes onto a baking sheet and place in the oven to roast for 30 minutes, stirring halfway through bake time. Remove from oven and set aside to cool completely.
Cook the farro per instructions in salted boiling water. Drain and set aside to cool completely.
Next, cook the tri-colored quinoa, per instructions. Set aside to cool completely.
Make the vinaigrette–click here for the recipe. Set aside to allow flavors to mingle.
When ready to serve the salad, combine the finely chopped kale, cauliflower, cooled sweet potatoes, chickpeas, farro, quinoa, apple slices, radish slices, dried cranberries, toasted pumpkin seeds, and walnuts.
Drizzle the top with some well-whisked vinaigrette, to taste; toss to coat evenly. Serve immediately with freshly cracked black pepper on top. Enjoy.
Equipment
Ingredients
- 1 sweet potato, peeled & diced
- 1 tbsp olive oil
- 1 tsp honey, optional
- Sea salt and freshly cracked pepper, to taste
- ¼ cup cooked farro
- ¼ cup cooked tri-color quinoa
- 4 cups lacinato kale, stems removed & finely shredded
- ½ cup cauliflower, chopped into small pieces
- ¼ cup chickpeas, drained **aka garbanzo beans
- ¼ green apple, thinly sliced
- 1-2 radishes, thinly sliced, to taste
- 2 tbsp dried cranberries
- 2 tbsp toasted pumpkin seeds
- 2 tbsp walnuts **pecans will also work
- Fran's vinaigrette, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat the oven to 375 degrees.
- Peel and dice the sweet potatoes then place in a large bowl. Add the olive oil, honey, sea salt, and freshly cracked pepper, to taste. Toss well to coat evenly.
- Pour sweet potatoes onto a baking sheet and place in the oven to roast for 30 minutes, stirring halfway through bake time. Remove from oven and set aside to cool completely.
- Cook the farro per instructions in salted boiling water. Drain and set aside to cool completely.
- Next, cook the tri-colored quinoa, per instructions. Set aside to cool completely.
- Make the vinaigrette–click here for the recipe. Set aside to allow flavors to mingle.
- When ready to serve the salad, combine the finely chopped kale, cauliflower, cooled sweet potatoes, chickpeas, farro, quinoa, apple slices, radish slices, dried cranberries, toasted pumpkin seeds, and walnuts together in a large serving bowl.
- Drizzle the top with some well-whisked vinaigrette, to taste; toss to coat evenly. Serve immediately with freshly cracked black pepper on top. Enjoy.
The salad looks wholesome and makes a great meal! Love that simple dressing too.
This looks amazing and what a great idea to have all the ingredients ready in the fridge to make this whenever you want.
Love all the flavors and textures in this. Not only a superfood salad, but a super salad, too. Thanks!
Yummy. Does this ever look good?
That is definitely a superfood concoction
This salad sounds AMAZING, as far as the health benefits & taste is concerned. However, what concerns me most is the carb content in this lovely dish. It’s upsetting, that many times what’s ‘healthy’, is not necessarily ‘waistline friendly”. In this case, it will be a tough choice for me.
This is filled with literally all of my favorite things!!
I’m a real salad lover and this one certainly does sound good.
Delicious! Thank you!
Jo-Anne,
I’m so happy to hear that! Thank you for letting me know.
-Pam
I am currently eating leftovers of this salad from our lunch at WildFin yesterday. So good! Thanks for saving me the work of trying to recreate it!!
Agree, the Wildfin Salad is wonderful, they use raspberry vinaigrette in theirs, going to see if I can make a raspberry version of “Fran’s Vinaigrette.”
Kitty,
That sounds like a great idea!
-Pam
This sounds fantastic, and what a nice idea to keep all of the ingredients in the fridge so you can make it whenever you want.
Thank you for sharing this great recipe!
Patti,
I’m so glad you like it! Thanks for taking the time to let me know.
-Pam