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My Kale Superfood Salad Recipe is packed with nutrient-dense, good for your body ingredients. A tasty and healthy lunch or dinner that’ll keep in the refrigerator for days. Super good! And super good for you!
Superfood Inspiration from My Supermarket
My fancy-schmancy gourmet market makes a superfood salad that my family just loves. So I’ve gotten into the habit of buying a big carton of it whenever I go to the store. It really is good.
But the thing is – that big carton of superfood salad holds about 3 small servings and sets me back about $13. Last time I bought it, I checked out the ingredient list on the label and realized I could easily make something similar myself.
What is a Superfood?
But before we get to the recipe, let’s talk about superfoods. What are they anyway?
There’s no definitive technical or nutritional standard for what is or isn’t a superfood. Some people argue that there’s no such thing or that the phrase superfood is just marketing hype.
And I get that. But I think we can all agree that some foods are better for our bodies than others. For instance, broccoli is better for you than French fries. (And isn’t that too bad?)
However, broadly speaking, superfoods are foods that are nutrient-dense and help fuel our bodies with the good stuff we need.
Kale Superfood Salad Recipe Ingredients
Here’s what’s in my Superfood Salad Recipe
- Spelt wheat berries
- Dried blueberries
- Dried cherries
- Tuscan kale
- Pomegranate vinaigrette
If you want to change things up a little, you could also add cooked edamame (soybeans), avocados, cooked sweet potato, beets, sunflower or sesame seeds, or fresh spinach to the recipe. It’s really versatile – just toss in some of the superfoods you like best. Or leave out the ones you don’t care for.
If you do decide to substitute spinach for the kale, just be aware that it might wilt in a day or two. Generally, I don’t care for wilted greens – or leftover salad.
But one of my favorite things about my Superfood Salad Recipe, apart from the fact that it tastes terrific, is that it will keep in the refrigerator for three or four days after I make it. Tuscan kale, or any mature kale, will hold keep its texture even after it’s dressed. And I actually think this salad tastes even better the second day.
Kale Superfood Salad Recipe that’s Good and Good for You
A lot of people buy into the myth that anything that tastes good must be bad for you.
If you’re one of them, just call me a myth buster because my Kale Superfood Salad Recipe tastes really good!
Remember, I used to voluntarily plunk down a good chunk of change for the grocery store version of this salad just because I liked the taste!
The dried blueberries and cherries along with the pomegranate vinaigrette give my Kale Superfood Salad Recipe a sweet and tart flavor profile that I just love. And the quinoa, almonds, and spelt berries make it really satisfying and give it a good texture. No way are you going to feel hungry after eating this salad. It’s very filling.
Try making my Kale Superfood Salad Recipe this week. It’s a delicious side or main dish salad you can feel good about!Print
For the Pomegranate Vinaigrette:
- ½ cup EVOO
- ½ cup white balsamic
- ¼ cup pomegranate juice
- 2 T honey
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp cornstarch
For the Salad:
- 10 oz. Tuscan Kale
- 3 cups cooked Quinoa (1 cup uncooked, prepared according to package directions)
- 1 cup cooked Spelt berries (1/2 cup uncooked, boiled for approximately 30 minutes)
- ½ cup slivered almonds
- ½ cup dried blueberries
- ½ cup dried cherries
- 2 T flax seed
- ¾ to 1 cup dressing
- To make the pomegranate vinaigrette, whisk all the ingredients except the cornstarch together into medium-sized bowl. Place two tablespoons of the vinaigrette into a smaller bowl, shift in the cornstarch and whisk thoroughly, so there are no lumps. Add the vinaigrette/cornstarch mixture back into the larger bowl and whisk to combine. (Adding the cornstarch helps to slightly thicken the vinaigrette so that it clings to the kale.)
- Place the kale, quinoa, spelt berries, almonds, dried blueberries, dried cherries, and flax seeds into a large salad bowl. Pour on the vinaigrette and toss to combine the ingredients.
- Serve immediately or store covered in the refrigerator for up to 4 days.