Superfood Salad

I’m obsessed with this salad. It’s filling, it’s got crunch, it’s lathered in a sweet and creamy dressing and it’s got all the goods for a healthy, wholesome meal. While it calls for multiple ingredients, some of which need a bit of prep time, it is worth it to make in bulk to munch on for the week!  

Superfood Salad

  • Servings: 4
  • Print

  • 1 cup broccoli florets
  • 1 cup organic micro greens
  • 1/2 cup carrots, grated
  • 1/2 cup red cabbage, finely shredded
  • 1 medium cooked sweet potato, cubed
  • 1/2 cup toasted almonds
  • 1/4 cup pumpkin seeds
  • 1/2 cup pomegranate seeds

Salad Dressing

  • (1/4 cup mayonnaise)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup honey
  • 2 tbsp cider vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp dried parsley or thyme
  • 1/4 tsp fine sea salt
  • 1/8 tsp ground black pepper

Let’s go: 

  1. Bake the sweet potato, and cut in small cubes.
  2. Whisk salad dressing together in a small bowl
  3. Toss salad ingredients and pour dressing in, gradually, to taste.
  4. Refrigerate remaining salad dressing in an air-tight glass container.



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