Super Food Salad with Ginger Sesame Dressing has amazing color, interesting ingredients, crunchy texture, and delicious taste!
Super Food Salad with Ginger Sesame Dressing
Being a food blogger has its perks. Besides becoming a member of a terrific community of encouraging and helpful bloggers, I’ve had the opportunity to attend various conferences in some really beautiful places these last three years.
On my arrival day before the conference began, I lounged by the pool for a couple of hours—pure bliss, by the way!
I also enjoyed a Super Foods Salad from Rosen’s 18 Monroe Street Market. I was so impressed, that I decided to recreate it at home!
One of the things I loved about the salad was the combination of good-for-you, colorful super food ingredients.
- Yellow beets — The natural sugars in yellow, or golden, beets add a little sweetness to the salad.
I never thought that I liked beets because I’ve always associated them with red pickled beets (not for me!), so I’ve shied away for years. Recently, though, I’ve found that roasted beets are actually delicious!
According to One Green Planet, yellow beets are “heart healthy, excellent kidney and body cleansers, high in powerful antioxidants, lower blood pressure, lower cholesterol, treats anemia and fatigue, and more.”
Look at what I’ve been missing!
PRO TIP: To easily peel beets, hold onto the greens and quickly run the peeler down each side.
Quinoa is actually a seed, not a grain, and is gluten-free, by the way.
For this salad I use red quinoa. Adding just half a cup gives this salad a delicate flavor, crunchy texture, and adds protein and many essential minerals and vitamins.
As a fruit, pomegranates are higher in carbohydrates, lower in fat, and higher in sugar. Even so, a higher fiber content balances out the effects on blood sugar levels.
Check out the video to learn how to remove the seeds from a pomegranate.
Fresh ginger and dark sesame oil are create a perfect flavor combination in the dressing. For more protein or to make this salad a full meal, add grilled chicken.
If you like this recipe, please do me a favor and give it a 5-star rating!
- 1 bunch kale, removed from stems and chopped
- 1 cup broccoli florets
- 1 cup carrots, julienned (or matchstick)
- 1/2 cup cooked red quinoa
- 1/2 cup pomegranate seeds
- 1/3 cup walnuts, chopped
- 1 bunch yellow beets, (3-4 beets)
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Ginger Sesame Dressing
- 2 3-inch fresh ginger, unpeeled and shredded
- 4 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon maple syrup
- 2 tablespoons olive oil
- 2 tablespoons dark sesame oil
Ginger Sesame Dressing
- Use a box grater to shred the ginger root. Wrap ginger in a piece of cheese cloth and squeeze to extract the juice (about 4 teaspoons). (Discard the shredded ginger.)
- Whisk together the remaining ingredients, adding the olive oil and sesame oil last.
- Preheat oven to 400 degrees. Cut the greens off yellow beats leaving about 2 inches (for holding). Peel beets, then cut off remaining tops and cut into 8 slices.
- Place beets on a baking sheet and drizzle with 1 teaspoon olive oil. Sprinkle with salt and pepper. Bake for 18-20 minutes, or until tender.
- Place kale, broccoli, carrots, red quinoa, pomegranate seeds, and beets in a large bowl. Pour Ginger Sesame Dressing over all and gently toss. Sprinkle with chopped walnuts. Serve immediately.
Dressing recipe adapted form the Everyday DASH Diet Cookbook
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Amount Per Serving: Calories: 249Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 385mgCarbohydrates: 20gFiber: 5gSugar: 9gProtein: 5g