Here we are… Day 1 of our Spring Salad Series!
I can’t believe Spring is already here! Winter went by so fast… said no one ever. Winter drug on per usual and I’m more than ready for Spring weather and Spring food! Aren’t you?!
When I think of spring food I think zesty, fruity, crunchy and light. Salads are the perfect spring food because they’re so versatile that you can incorporate all of those flavors! Plus, they’re quick, easy and (major bonus) it’s pretty impossible to mess them up. You can put everything but your kitchen sink in a salad and somehow it always turns out good. This is one of the reasons we love coming up with salad recipes- they’re always delicious & so nutritious!
This salad is a hearty mix of the healthiest foods around, which is where it’s “Powerhouse” title came from. It’s literally packed full of health-promoting ingredients!
- Leafy greens are associated with protection against chronic disease.
- Broccoli has been named a top cancer-fighting food.
- Goji berries may promote eye health.
- Walnuts are connected to having a healthy weight.
- Citrus has been shown to repair DNA.
All of these benefits are combined into a delicious and beautiful dish!
While the taste of kale can sometimes scare people off, pairing it with sweeter foods – like goji berries and apples – covers up the bitter flavor. If you’re new to kale- baby, red or black kale are more tender and mild than curly kale.
The kohlrabi provides a nice crunch as well as a subtle sweetness. If you’re looking for a substitution, radish or cabbage would work well.
Topping this salad with walnuts ensures that the valuable nutrients are absorbed. Studies have shown that just a small amount of fat – for example, 1 walnut – is sufficient enough to boost absorption of fat-soluble nutrients.
Powerhouse Kale Salad
- 1 cup quinoa
- 2 cups water
- 6 cups kale, finely chopped
- 1 cup broccoli, chopped
- 1 bell pepper, diced
- 1 kohlrabi, cut into matchsticks
- 1 apple, diced
- 1/2 cup goji berries
- 1/2 cup walnuts, chopped
- 1/4 cup nutritional yeast
- 1 orange peeled
- 2 T lemon juice
- 3 T white wine vinegar
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- Rinse quinoa. Place in a medium saucepan with water and bring to a boil. Turn heat to low, cover and let cook for 15 minutes. Fluff with a fork and let cool.
- Add all salad ingredients except nutritional yeast to a large salad bowl.
- Add all dressing ingredients to a blender and puree until smooth. Some small orange pieces are okay.
- Pour quinoa and dressing over salad and toss thoroughly. Add nutritional yeast and toss lightly.
- This salad is best after being refrigerated for at least 1 hour.
- If you're not a big kale fan then we recommend mixing 3 cups of kale and 3 cups of a leafy green of your choice.
- This salad will keep in the refrigerator for 3 days.
- Click here to learn more about nutritional yeast.