Superfood Salad
Treat yourself to this scrumptious Plant Based Salad with Citrus Dressing ... it's packed with healthy ingredients and delicious, sunny flavors!
Servings: 6 people
Calories: 460kcal
Ingredients
- ½ cup quinoa
- 1 large sweet potato, chopped (about 3 cups)
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 9 large shiitake mushrooms, sliced (about 3 cups)
- 1 large bunch kale, sliced (about 8 cups)
- 1 (15.5 ounce / 439 gram) can chickpeas, drained and rinsed
- 1 cup blueberries
- 1 cup sliced strawberries
- 1 medium avocado, sliced
- ¼ cup pumpkin seeds (pepitas)
- 4 teaspoons hemp hearts
- kosher salt
- pepper
For Citrus Dressing:
- 1 large orange
- 1 large lemon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 teaspoons soy sauce
- 1 teaspoon maple syrup
- ⅛ teaspoon ground cayenne
Instructions
- Preheat oven to 425 degrees.
Prepare Quinoa:
- Combine quinoa, 1 cup water, and ¼ teaspoon salt in a small pot.
- Bring to a boil over high heat, then reduce heat to low. Cover pot and cook until tender, about 15 minutes. Set aside to cool slightly.
Roast Vegetables:
- While quinoa is cooking, place sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with cardamom, cinnamon, and turmeric. Mix well, then season with salt and pepper.
- Bake sweet potatoes for 15 minutes. Add mushrooms to pan; stir well. Continue baking until veggies are tender, about 15 to 20 minutes. Set aside.
Assemble Salad:
- Place kale in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt.
- Massage oil and salt into kale for about 2 minutes, or until tender. Set aside.
- Zest and juice orange and lemon. Then, whisk together 2 tablespoons orange juice, 1 teaspoon orange zest, 1 tablespoon lemon juice, 1 teaspoon lemon zest, olive oil, sesame oil, ginger, soy sauce, maple syrup, and cayenne. Season to taste with salt and pepper.
- Add quinoa, sweet potatoes and mushrooms, chickpeas, and citrus dressing to kale. Mix well.
- Gently stir in blueberries and strawberries.
- Serve salad topped with sliced avocado and sprinkled with pumpkin seeds and hemp hearts. Enjoy!
Notes
This recipe is really flexible! Feel free to simplify or change up the ingredient list according to what you have on hand. Just remember that if you remove one ingredient, then you'll want to include more of another ... that way the recipe proportions stay consistent.
Make sure to read the info before this recipe card for helpful tips, variations, and related recipes!
Nutrition
Calories: 460kcal
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