Description
This vibrant Twelve Superfoods Salad combines nutritious ingredients like quinoa, kale, edamame, fresh fruits, nuts, and cheese, all tossed in a tangy and creamy homemade dressing. Perfect for a wholesome and delicious meal packed with texture and flavor.
Ingredients
Scale
Salad
- ½ cup dry quinoa, cooked according to package directions
- ½ cup frozen edamame, cooked according to package directions
- ½ bunch curly kale, about 4 to 5 cups, chopped or torn into bite-sized pieces with thick ribs removed
- ½ cup fresh blueberries
- ½ cup red grapes, halved
- ½ cup dried cherries, chopped if necessary (dried cranberries may be substituted)
- ⅓ cup feta, goat, or parmesan cheese, crumbled or shredded
- ¼ cup sunflower seeds, unsalted
- ¼ cup walnuts, chopped, unsalted
Dressing
- ¼ cup orange juice
- 2 tablespoons olive oil
- 1 garlic clove, finely minced or pressed
- 1 teaspoon granulated sugar
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 1 heaping tablespoon Greek yogurt, 0% fat (sour cream may be substituted)
Instructions
- Cook Quinoa: Prepare ½ cup dry quinoa according to the package directions, typically simmering it in 1 cup water until tender. Transfer about half of the cooked quinoa to a large bowl; reserve the rest for another use.
- Cook Edamame: Follow package instructions to cook ½ cup frozen edamame. Drain and add to the bowl with the quinoa.
- Combine Salad Ingredients: Add 4 to 5 cups chopped curly kale (with thick ribs removed), ½ cup fresh blueberries, ½ cup halved red grapes, ½ cup dried cherries, ⅓ cup crumbled cheese, ¼ cup sunflower seeds, and ¼ cup chopped walnuts to the bowl. Stir gently to combine and set aside.
- Prepare Dressing: In a glass jar with a lid, add ¼ cup orange juice, 2 tablespoons olive oil, 1 minced garlic clove, 1 teaspoon sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Seal the jar and shake vigorously for 1 to 2 minutes to blend.
- Add Yogurt to Dressing: Add 1 heaping tablespoon Greek yogurt to the jar and shake again for about 1 minute until the dressing is creamy and well incorporated. Taste and adjust seasoning if necessary, aiming for a slightly salty flavor to properly season the salad.
- Toss Salad and Serve: Pour the desired amount of dressing over the salad, toss thoroughly to combine, and serve immediately. Store any extra dressing in an airtight container in the refrigerator for up to one week, shaking well before use.
Notes
- Quinoa: Cook in batches if you want leftovers, but it’s easier to cook at least ½ cup dry quinoa at a time.
- Dried Cherries: Dried cranberries can be used as a substitute if cherries are unavailable.
- Cheese Options: Feta, goat, or parmesan cheese work well—choose your preferred flavor.
- Dressing Saltiness: Dressing should be slightly on the salty side to balance the kale and other ingredients.
- Storage: Extra dressing keeps well up to 1 week refrigerated; always shake before using.
- Nut Substitutions: Walnuts and sunflower seeds can be swapped for other nuts or seeds as desired.
- Yogurt Alternatives: Sour cream can be used if Greek yogurt is not available.
Nutrition
- Serving Size: 1 salad serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 10 mg
