Superfood Salad

Name: Superfood Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: World Cuisine
Ingredients: 1/2 cup dry quinoa, cooked according to package directions; 1/2 cup frozen edamame, cooked according to package directions; 1/2 bunch curly kale (about 4 to 5 cups), chopped into bite-sized pieces; 1/2 cup fresh blueberries; 1/2 cup red grapes, halved; 1/2 cup dried cherries, chopped if necessary; 1/3 cup feta, goat, or parmesan cheese, crumbled or shredded; 1/4 cup sunflower seeds (I used unsalted); 1/4 cup walnuts, chopped (I used unsalted); 1/4 cup orange juice; 2 tablespoons olive oil; 1 garlic clove, finely minced or pressed; 1 teaspoon granulated sugar; 1/2 teaspoon salt, or to taste; 1/4 teaspoon pepper, or to taste; 1 heaping tablespoon Greek yogurt (I used 0% fat, sour cream may be substituted)

6 steps

Prep:10minCook:15min

This superfood salad is packed with 12 superfoods! This is a great clean out the fridge meal and is easily customized to suit whatever you need to use up.

Updated at: Thu, 17 Aug 2023 12:07:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories395.5 kcal (20%)

Total Fat20.9 g (30%)

Carbs44.2 g (17%)

Sugars21.6 g (24%)

Protein11 g (22%)

Sodium403.6 mg (20%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupdry quinoa

cooked according to package directions

½ cupfrozen edamame

cooked according to package directions

0.5 bunchcurly kale

chopped into bite-sized pieces

½ cupfresh blueberries

½ cupred grapes

halved

½ cupdried cherries

chopped if necessary

⅓ cupfeta cheese

goat, or parmesan, crumbled or shredded

¼ cupsunflower seeds

i used unsalted

¼ cupwalnuts

chopped, i used unsalted

¼ cuporange juice

2 tablespoonsolive oil

1garlic clove

finely minced or pressed

1 teaspoongranulated sugar

½ teaspoonsalt

or to taste

¼ teaspoonpepper

or to taste

1 heaping tablespoongreek yogurt

i used 0% fat, sour cream may be substituted

Instructions

Step 1

Cook quinoa according to package directions, likely cooking with 1 cup water to the 1/2 cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl. I don’t use all the quinoa for the salad and save the rest for another use. I find it too difficult to cook less than 1/2 cup dry quinoa.

dry quinoa½ cup

Step 2

Cook edamame according to package directions. Drain and add to the bowl.

frozen edamame½ cup

Step 3

To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts, and stir to combine; set aside.

curly kale0.5 bunch

fresh blueberries½ cup

red grapes½ cup

dried cherries½ cup

feta cheese⅓ cup

sunflower seeds¼ cup

walnuts¼ cup

Step 4

To a glass mason jar with a lid (or similar jar with a lid), add the orange juice, olive oil, garlic, salt, pepper, seal with lid, and shake vigorously to combine; about 1 to 2 minutes.

orange juice¼ cup

olive oil2 tablespoons

garlic clove1

salt½ teaspoon

pepper¼ teaspoon

Step 5

Add the Greek yogurt and shake until creamy and incorporated, about 1 minute. Taste and check for seasoning balance, adding more salt, pepper, etc. as necessary. I prefer this dressing to be on the saltier side because it’s going to be coating a large bowl of unseasoned kale, vegetables, and quinoa and you need it to read salty out of the jar to properly flavor the salad.

greek yogurt1 heaping tablespoon

Step 6

Add desired amount of dressing to salad, toss well to combine, and serve immediately. Extra dressing will keep airtight in the fridge for up to 1 week; shake vigorously before using.