This delicious salad is loaded with superfoods and hearty enough to satisfy even the biggest appetites! Be prepared to lose your mind at how tasty this salad is. It is really, really, really good and it’s LOADED with SO MUCH amazing nutrition, and you may want to double the recipe to have loads of leftovers. Can you say homemade super-lunch?
Summer Superfood Salad
2016-07-30 10:03:11
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Ingredients
- 3 sweet potatoes peeled and cubed
- 3 large beets peeled and cubed
- 1 head of kale, ripped into tiny pieces
- 2 large handfuls of baby arugula
- 1 avocado, diced
- ½ a bag of frozen peas, thawed
- 2 cups cooked quinoa (I used a mix of white, black, and red quinoa)
- 2 Tbs pine nuts
- 2 Tbs pumpkin seeds
- olive oil
- sea salt and fresh cracked pepper
Instructions
- For the quinoa: In a pot over medium heat, bring 4 cups of water to a boil. Add quinoa and a dash of sea salt and cook covered until all the moisture is absorbed, about 15mins. Remove from heat and keep covered.
- For the roasted beets and sweet potatoes: Place veggies in a ziplock bag and drizzle with a small amount of olive oil. Seal the bag and shake ingredients until veggies are fully coated. Spread evenly onto a baking sheet lined with foil and roast for 35 to 40 minutes. Use a spatula or wooden spoon to flip your veggies about halfway through. Cook until vegetables are cooked through and slightly browned.
- Assembly: Layer all your ingredients in a large bowl and toss with fresh cracked pepper and a dash of your favorite vinaigrette dressing (mine is Garlic Expressions available at most grocery stores).
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