Power Salad with Lemon Chia Seed Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Course
Main Course, Salad
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Cuisine
American, International, Vegetarian, Vegan, gluten-free
Power Salad with Lemon Chia Seed Dressing
Description
This salad features a mix of packed spinach leaves with roasted sweet potatoes, cooked quinoa, chickpeas, crunchy almonds, diced apples, chopped red cabbage, and sliced avocado. The roasted sweet potatoes add a tender, slightly sweet element, while the quinoa and chickpeas provide protein and texture. Apples bring crisp sweetness, and almonds contribute crunch, balanced by fresh spinach and cabbage.
The dressing combines olive oil, fresh lemon juice, balsamic vinegar, honey or agave nectar, chia seeds, salt, and black pepper. This lemon chia seed dressing lends acidity, subtle sweetness, and a slight gel-like texture from the chia seeds, which helps coat the salad evenly.
The salad serves as a versatile meal component, providing varied textures and balanced flavors. It can be made ahead by roasting sweet potatoes and cooking quinoa in advance for easy assembly during the week. The ingredients allow for modifications to personal taste by adding other favorite fruits or vegetables.
Ingredients
For the Salad:
- 4 cups spinach packed
- 1 sweet potato peeled, chopped, and roasted, large
- 1 cup quinoa cooked
- 1 chickpeas 15 oz can, rinsed and drained
- 1/2 cup almonds
- 1 apple diced, large, Gala or Fuji variety
- 1 cup red cabbage chopped
- 1 avocado sliced, large
For the Lemon Chia Seed Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice fresh
- 2 tablespoons balsamic vinegar golden or white variety
- 2 teaspoons honey use agave for vegan, or agave nectar
- 2 teaspoons chia seeds
- Pinch salt to taste, freshly ground black pepper
- Pinch black pepper to taste, freshly ground black pepper
Instructions
- In a large bowl, combine spinach, roasted sweet potatoes, quinoa, chickpeas, almonds, apples, red cabbage, and avocado.
- For the dressing, combine olive oil, lemon juice, balsamic vinegar, honey or agave, and chia seeds in a small bowl or jar. Whisk until well combined. Season with salt and black pepper, to taste.
- Drizzle the dressing on the salad and toss well to coat. Serve!
- Note-to roast the sweet potatoes, preheat oven to 400 degrees F. Place chopped sweet potatoes on a large baking sheet, drizzle with one tablespoon of olive oil and season with salt and black pepper. Roast until tender, about 30 minutes, stirring occasionally. I like to make the sweet potatoes and quinoa ahead of time so the salad is easy to put together during the week. This salad is very adaptable! Feel free to add your favorite veggies and fruits to the mix!
User Reviews
Overall Rating
5
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