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Superfood Salad
5 from 12 votes

Superfood Salad

Superfood Salad features roasted sweet potatoes paired with cooked farro and tri-color quinoa, combined with shredded kale, chopped cauliflower, chickpeas, thinly sliced green apple and radishes, dried cranberries, toasted pumpkin seeds, and walnuts. The salad is tossed with a homemade vinaigrette for a balanced mix of earthy, sweet, and nutty flavors, along with a variety of textures from crisp vegetables, tender grains, and crunchy nuts and seeds. This hearty salad offers a nutrient-rich option with diverse ingredients layered for taste and texture.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. Cook the farro per instructions in salted boiling water. Drain and set aside to cool completely.
  5. Next, cook the tri-colored quinoa, per instructions. Set aside to cool completely.
  6. Make the vinaigrette–click here for the recipe. Set aside to allow flavors to mingle.
  7. 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.
  8. Drizzle the top with some well-whisked vinaigrette, to taste; toss to coat evenly. Serve immediately with freshly cracked black pepper on top. Enjoy.