Monday Munchies: Superfood Salad

Superfoods likes kale, pumpkin seeds and avocado are great for maintaining your bodies natural health system. Making these superfood salads are perfect for a health boost for lunch or dinner and are packed with nutrition.


3 sweet potatoes peeled and cubed
3 large beets peeled and cubed
1 head of kale, ripped into tiny pieces
2 large handfuls of baby arugula
1 avocado, diced
½ a bag of frozen peas, thawed
2 cups cooked quinoa
2 Tbs pine nuts
2 Tbs pumpkin seeds
olive oil
sea salt and fresh cracked pepper


1. For the quinoa: In a pot over medium heat, bring 4 cups of water to a boil. Add quinoa and a dash of sea salt and cook covered until all the moisture is absorbed, about 15mins. Remove from heat and keep covered.
2. For the roasted beets and sweet potatoes: Place veggies in a ziplock bag and drizzle with a small amount of olive oil. Seal the bag and shake ingredients until veggies are fully coated. Spread evenly onto a baking sheet lined with foil and roast for 35 to 40 minutes. Use a spatula or wooden spoon to flip your veggies about halfway through. Cook until vegetables are cooked through and slightly browned.
3. Assembly: Layer all your ingredients in a large bowl and toss with fresh cracked pepper and a dash of your favorite vinaigrette dressing.

Credit // Linda Wagner

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