Superfood Salad
User Reviews
5
Superfood Salad
Description
This Superfood Salad starts with roasting diced sweet potatoes seasoned with olive oil, honey, salt, and freshly cracked black pepper until tender and caramelized. Separately, farro and tri-color quinoa are cooked and cooled to retain bite and texture. Finely shredded Lacinato kale and chopped cauliflower provide a fresh, crisp base, complemented by chickpeas for protein. Thinly sliced green apple and radishes add bright, crisp notes while dried cranberries and a mix of toasted pumpkin seeds and walnuts contribute sweetness and crunch. The salad is dressed with a well-whisked vinaigrette to bring all components together without overpowering the natural flavors. Served immediately, this salad balances roasting's sweetness with raw vegetable crunch and grain heartiness.
Ingredients
- 1 sweet potato peeled and diced
- 1 tbsp olive oil
- 1 tsp honey optional
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- ¼ cup farro cooked
- ¼ cup quinoa cooked, tri-color
- 4 cups Lacinato kale stems removed and finely shredded
- ½ cup cauliflower chopped into small pieces
- ¼ cup chickpeas aka garbanzo beans, drained
- ¼ apple green, thinly sliced
- 1-2 radishes thinly sliced, to taste
- 2 tbsp dried cranberries
- 2 tbsp pumpkin seeds toasted
- 2 tbsp walnuts **pecans will also work
- vinaigrette Fran's, to taste
- black pepper freshly cracked, 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.
User Reviews
Overall Rating
5
You'll Also Love
