Nutrient packed and refreshing superfood salad. Made with a variety of colorful vegetables, leafy greens, and nutrient-dense ingredients. This salad is a powerhouse of vitamins, minerals, and antioxidants. Easy, healthy, and ready in 15 minutes.
Look no further for your favorite salad. This superfood salad is made with a combination of kale, spinach, quinoa, blueberries, avocado, broccoli, and walnuts, and is drizzled with my homemade maple Dijon dressing. Whether you're looking for a light lunch or a healthy and flavorful side dish, this superfood salad is the perfect choice.
Salads might just be one of my absolute favorite things to eat. So many variations and ways to play around with different veggies and proteins. If you're looking for more healthy salad recipes, be sure to try broccoli kale salad, southwest quinoa salad, cucumber radish salad, or butternut squash kale salad.
Ingredients for Superfood Salad
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
- Kale - I prefer curly kale for this salad (which is what you will most commonly see in the grocery store), but you could use lacinato kale (also known as Tuscan kale) in its place. Baby kale could even work too, but I like the tougher leaves of the curly kale.
- Quinoa - I use white quinoa, but tri-colored or any color quinoa works.
- Maple Dijon dressing - I highly recommend you make your own dressing to keep this salad as clean and nutrient dense as possible. The ingredients for the maple Dijon dressing are below.
Clean food tips: For the spinach, kale, and blueberries, I recommend organic to avoid herbicides/pesticides. I also recommend organic edamame to avoid herbicides and GMOs.
Ingredients for the Dressing
A complete list of dressing ingredients and amounts can be found in the recipe card below.
How to Make Superfood Salad
The recipe for this superfood salad couldn't be any easier. Follow these simple steps to assemble this salad.
- Step 1: Add all salad ingredients to a large mixing bowl or serving bowl, starting with the kale and spinach.
- Step 2: Add all dressing ingredients to a small mason jar. Close tightly and vigorously shake the dressing until creamy (about 15 seconds).
- Step 3: Pour dressing over salad ingredients and toss until ingredients are coated in dressing.
- Step 4: After you have mixed the salad, chop the avocado and top with avocado pieces.
Salad Topping Variations
There are so many ways you can play around with this salad and lots of alternative healthy toppings you could add. Try some of the below!
- Thinly sliced red cabbage
- Craisins (preferably no added sugar)
- Thinly sliced Brussels sprouts
- Roasted cashews (instead of the walnuts)
- Toss in some hemp seeds or sunflower seeds
- Shredded carrots
- Pomegranate seeds
- Diced chicken (easy way to add in some protein)
Any of the above would make a great addition, or you could swap some of the existing ingredients with any of these and you will still have a nutrient-dense superfood salad!
What to Serve with this Salad
To make this beauty a complete meal, you can simple add some cooked/grilled chicken for an easy protein or serve alongside one of the below options:
What are the Health Benefits of Superfood Salad?
There are many health benefits when it comes to a superfood salad. To start, a superfood salad is packed with nutrient dense whole food ingredients. These ingredients range in benefits from being high in antioxidants, fiber, omega-3 fatty acids (heathy fats), and an array of vitamins and minerals.
In addition, these ingredients can support immune function, reduce inflammation, and protect the body against chronic disease. Regardless of how you make your superfood salad, be sure to include dark leafy greens, healthy fats, berries, and cruciferous vegetables.
Prepping Ahead and Storing
Prepping ahead: If you aren't going to serve the salad right away, you can store the spinach and kale in one container, the salad toppings in a separate container (the toppings would weigh down the greens and they could become soggy), and dressing separately. Wait to dice the avocado until you serve the salad.
When ready, add the toppings to the greens, toss with the dressing, and top off with the freshly diced avocado.
I would fully assemble the salad within 24 hours of prepping.
Storing: If there are any leftovers, you can store in an airtight container for 48 hours. It might get a little soggy, but it's still fine to eat.
Tip: If you know you will have leftovers, or are making for food prep, serve the dressing on the side and store the dry salad and remaining dressing separately.
Cook the quinoa ahead of time so it can cool and be ready to add to the salad. If you end up cooking the quinoa when the salad is needed, you can lay the quinoa out on a baking sheet and place in the freezer for 10 minutes to quickly cool.
Be sure to use homemade dressing to keep this salad as healthy as can be. But, if in a pinch, I recommend a vinaigrette by Primal Kitchen or another brand of dressing that doesn't use seed oils (Primal Kitchen uses avocado oil).
To easily strip the kale leaves from the stem, grab the thick stem with one hand and with the other hand rip down along the stem to pull/strip the leaves from the stem. Repeat with all stems until you have enough kale leaves.
Superfoods are whole foods that are nutritionally dense and are higher in vitamins, minerals, and antioxidants compared to other whole foods. For example, blueberries, dark leafy greens, nuts, avocados, and extra-virgin olive oil.
Yes! Make this a complete meal by adding in some diced chicken, steak, fish, or shrimp. Or serve your protein of choice on the side.
Nope, to keep this grain free, you can completely omit the quinoa.
More Salad Recipes for you to Try!
Looking for other healthy recipes like this? Try these:
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
- 1 large salad/mixing bowl
- 1 mason jar (for making the dressing)
Ingredients for the Salad
- 2 cups loosely packed curly kale
- 2 cups loosely packed spinach
- 1 cup cooked quinoa
- 1 cup chopped broccoli
- ¾ cup blueberries
- ½ cup chopped walnuts
- ½ cup shelled edamame/soybeans
- ⅓ cup finely diced red onion
- 1 large ripe avocado
Ingredients for the Dressing
- ⅓ cup extra-virgin olive oil
- 1 tbsp. apple cider vinegar
- 1 tbsp. fresh lemon juice
- 1 tbsp. Dijon mustard
- 2 tbsp. pure maple syrup
- ½ tsp. fine sea salt
- ¼ tsp. garlic powder
- To assemble salad, start by adding the kale and spinach to a large salad bowl or mixing bowl. Add the remaining salad ingredients to the bowl except for the avocado.
- Make the dressing by adding all dressing ingredients to a mason jar. Cover lid tightly and shake until creamy (about 15 seconds). Alternatively, you could whisk all ingredients together in a bowl, but I find shaking works much better. Taste, and if desired, you can add more salt.
- Pour dressing over salad and toss well to combine.
- Lastly, chop avocado and add to top of salad. Serve immediately.
- Cook the quinoa ahead of time so it can cool and be ready to add to the salad. If you end up cooking the quinoa when the salad is needed, you can lay the quinoa out on a baking sheet and place in the freezer for 10 minutes to quickly cool.
- Leftovers can be stored in the fridge for up to 2 days. The salad may become a little soggy, but it's still okay to eat. If you know you'll have leftovers, serve dressing on the side, and store the salad and dressing separately.