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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Salad
Cuisine: American
Keyword: best kale salad, healthy salad recipes, healthy salads, kale quinoa salad, superfood salad, what are superfoods
Servings: 4
Calories: 480kcal
Author: Averie Sunshine
Ingredients
½cupdry quinoacooked according to package directions
½cupfrozen edamamecooked according to package directions
½bunch curly kaleabout 4 to 5 cups, chopped or torn into bite-sized pieces with thick ribs removed
½cupfresh blueberries
½cupred grapeshalved
½cupdried cherrieschopped if necessary (dried cranberries may be substituted)
⅓cupfetagoat, or parmesan cheese, crumbled or shredded
¼cupsunflower seedsI used unsalted
¼cupwalnutschopped (I used unsalted)
¼cuporange juice
2tablespoonsolive oil
1garlic clovefinely minced or pressed
1teaspoongranulated sugar
½teaspoonsaltor to taste
¼teaspoonpepperor to taste
1heaping tablespoon Greek yogurtI used 0% fat, sour cream may be substituted
Instructions
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.
Cook edamame according to package directions. Drain and add to the bowl.
To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts, and stir to combine; set aside.
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.
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.
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.