Superfood Salad Recipe
Make healthy eating effortless with this Superfood Salad. Ready in just 10 minutes, it combines a delightful mix of fresh vegetables with a luscious poppy seed dressing.
Servings: 1 large salad
Calories: 982kcal
Ingredients
- 2 cups spinach or spring green mix lightly packed
- 1 cup kale
- 3 Brussels sprouts sliced
- 1/2 cup broccoli florets
- 2 Tbsp baked pepitas (pumpkin seeds)
- 3 Tbsp dried cranberries
Poppy Seed Dressing*
- 1 Tbsp shallot chopped
- 3 Tbsp plain Greek yogurt
- 3 Tbsp mayonnaise
- 2 Tbsp olive oil
- 1/2 Tbsp apple cider vinegar
- 1 1/2 Tbsp water
- 2 tsp sugar
- 1 1/2 Tbsp poppy seeds
Instructions
- Add the greens to a large dinner plate or salad bowl. Top with Brussels sprout slices, broccoli florets, baked pepitas, and dried cranberries.
- To make the dressing, combine all ingredients, whisking vigorously until emulsified. Drizzle the salad with the dressing and serve immediately.
Notes
Recipe Source: Dressing adapted from Pinch of Yum
-The salad dressing makes 4 servings. Store in an airtight container in the refrigerator for up to 1 week.
To STORE leftovers, keep the salad and dressing separate to maintain freshness. Place the salad in an airtight container and refrigerate for up to two days. Store the dressing in a sealed jar in the refrigerator for up to one week.
Before serving, give the dressing a good shake and drizzle over the salad. This salad is best enjoyed fresh and is not suitable for freezing.
Nutrition
Calories: 982kcal | Carbohydrates: 66g | Protein: 19g | Fat: 76g | Saturated Fat: 11g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 32g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 355mg | Potassium: 968mg | Fiber: 11g | Sugar: 46g | Vitamin A: 3753IU | Vitamin C: 129mg | Calcium: 375mg | Iron: 6mg
