We're sharing our recipe for a delicious superfood salad that you can easily adjust to your personal taste!
This superfood salad contains all sorts of healthy ingredients that taste delicious and give you great energy. It can also be enjoyed chilled the next day, making it easy to use any leftovers for lunch.
A Very Flexible Salad
To add more protein to your salad, you can add salmon or chicken. You can also swap in or out any of the other ingredients to suit your taste. Chopped broccoli, beetroot or berries are also popular additions.
100 g baby spinach
80 g quinoa, washed
50 g red beans
30 g chopped walnuts
30 g mixed seeds (pumpkin seeds, sunflowers, chia)
30 g blueberries
6 kale leaves
2 tomatoes, diced
1 large carrot, grated
1 avocado, diced
½ butternut squash
Optional: pomegranate seeds for a garnish
2 tbsp apple cider vinegar
2 tsp honey
2 tsp mustard seeds
1 tablespoon of olive oil
½ tbsp water
½ tbsp lemon juice
Preheat the oven to 200 degrees Celsius.
Peel the squash and cut it into small pieces. Place it on a baking sheet lined with baking paper. Drizzle the squash with olive oil, salt and pepper and bake in the oven for half an hour. After about 15 minutes, turn the pieces over. After cooking, let the squash cool.
In the meantime, bring the quinoa to the boil in a small saucepan and simmer (covered) for 15 minutes. Remove from heat and let it stand for another five minutes. Set aside to cool.
Make the dressing, mixing well.
Add the kale leaves to part of the dressing (about a third) and mix, then add the other ingredients. Finally add the remaining dressing and garnish with pomegranate seeds.