Super Food Salad with Sesame Ginger Dressing
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This Superfood Salad is all about the Sesame Ginger Dressing—made with fresh ginger juice, toasted sesame oil, and rice vinegar, it brings bright, bold flavor to every bite. Combined with roasted golden beets, crunchy kale and broccoli, nutty red quinoa, and juicy pomegranate seeds, it’s the kind of salad that feels nourishing and energizing!
Sheila’s Recipe Snapshot for Super Food Salad with Sesame Ginger Dressing
Fresh, colorful ingredients and a punchy sesame ginger dressing make this salad bright and satisfying.
Super food salad with ginger sesame dressing has amazing color, interesting ingredients, crunchy texture, and delicious taste. It’s a mix of hearty greens, roasted golden beets, red quinoa, and juicy pomegranate seeds, all tied together with a flavorful sesame ginger vinaigrette made from fresh ginger juice and toasted sesame oil.
For years, I thought I didn’t like beets because I only knew the pickled red kind—but roasted beets completely changed my mind! They’re tender, slightly sweet, and a great addition to salads like this one.
Pro tip! To easily peel beets, hold onto the stems and run a peeler down each side while they’re raw.
I also use red quinoa in this salad, not only for its delicate flavor, but also for the protein, fiber, and essential minerals it adds. Just half a cup is enough to make this salad more filling without overpowering the other ingredients!
Ingredient Notes for Sesame Ginger Dressing and Super Food Salad
For the Sesame Ginger Dressing
- Fresh Ginger | Grated and juiced for a bold, spicy flavor that forms the base of the dressing.
- Rice Vinegar | Adds the perfect amount of tang.
- Soy Sauce | Brings savory depth to the dressing, so we are using this instead of salt!
- Honey | Lightly sweetens the vinaigrette to mellow out the ginger and vinegar.
- Sesame Oil | Adds toasty richness and aroma.
- Olive Oil | Rounds out the dressing with a neutral base.
For the Super Food Salad
- Golden Beets | Roasted until tender for earthy sweetness and vibrant color.
- Kale | Provides a hearty, textured base that holds up well to dressing.
- Broccoli | Adds crunch and a fresh green flavor.
- Carrots | Shredded or julienned for a bit of sweetness and texture.
- Red Quinoa | Nutty and filling, it adds plant-based protein.
- Pomegranate Seeds | Bright, juicy bursts of tartness and color.
- Chopped Walnuts | Sprinkled on top for crunch and healthy fats.
Variations and Substitutions
- Beets: Use red beets, or try roasted sweet potato or butternut squash.
- Kale: Swap for baby spinach, arugula, or shredded cabbage if preferred!
- Red quinoa: Any color quinoa works, or try farro, bulgur, or brown rice.
- Pomegranate: Use dried cranberries or chopped oranges if pomegranate isn’t available.
- Walnuts: Try chopped almonds, cashews, or pumpkin seeds.
- Soy sauce: Substitute with tamari or coconut aminos for a gluten-free sesame ginger dressing.
How to Make Salad with Sesame Ginger Dressing
This super food salad with sesame ginger dressing recipe highlights nutrient-dense ingredients and a bright, homemade dressing with just the right balance of zing and depth.
PREP THE GINGER. 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.)
COMBINE WITH OTHER DRESSING INGREDIENTS. Whisk together the remaining ingredients, adding the olive oil and sesame oil last.
PREP THE BEETS. 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.
BAKE. 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.
PREP THE VEGGIES. Place kale, broccoli, carrots, red quinoa, pomegranate seeds, and beets in a large bowl.
TOSS. Pour Ginger Sesame Dressing over all and gently toss. Sprinkle with chopped walnuts. Serve immediately.
More Recipe Success Tips
Storage Tips
- Refrigerator: Store components separately for best texture. The salad (without dressing) keeps well for up to 3 days. The dressing can be stored in the fridge for up to a week.
- Make ahead: Roast the beets, cook the quinoa, and prep the dressing ahead of time. Assemble just before serving.
Frequently Asked Questions
Yes, packaged cooked beets can be a convenient time-saver. Just slice and add them straight to the salad.
If you want, you can chop them into matchsticks like I did. But you can also use a food processor, box grater, or pre-shredded carrots to save time!
Looking for More Homemade Dressing Recipes?
Make your salads unforgettable with some of my favorite homemade dressing recipes like my caesar dressing recipe, traditional Greek salad dressing recipe, or my spinach salad dressing recipe!
What to Serve With Super Food Salad
This super food salad works well as a standalone meal, especially for lunch, since it has some hearty additions and protein-packed quinoa to keep you full.
However, for a more filling meal, simple proteins like Southern salmon patties, Dutch oven roasted chicken, or grilled sirloin steak would pair nicely. It can also be served with with a cup of beef vegetable soup or an easy homemade yeast roll.
If you have any leftover dressing, you can use it on grain bowls like my egg roll in a bowl recipe or salmon rice bowl recipe! It will add a real boost of flavor!
Beyond the Recipe
“Super food” is one of those buzz words that grew out of a shift toward nutrient-dense, whole food-based meals that started gaining momentum in the early 2000s.
While the term “superfood” doesn’t have a strict scientific definition, it’s commonly used to describe ingredients that are rich in vitamins, minerals, antioxidants, and healthy fats—like kale, quinoa, pomegranate, and walnuts!
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Super Food Salad with Ginger Sesame Dressing
Ingredients
- 1 bunch kale removed from stems and chopped
- 1 cup broccoli florets
- 1 cup carrots julienned (or matchstick)
- ½ cup cooked red quinoa
- ½ cup pomegranate arils
- ⅓ cup walnuts chopped
- 1 bunch golden beets (3-4 beets)
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Ginger Sesame Dressing
- 2 3 inch fresh ginger peeled and grated
- 4 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 2 tablespoons dark sesame oil
Instructions
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.
Salad
- 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.
Notes
- Refrigerator. Store components separately for best texture. The salad (without dressing) keeps well for up to 3 days. The dressing can be stored in the fridge for up to a week.
- Make ahead. Roast the beets, cook the quinoa, and prep the dressing ahead of time. Assemble just before serving.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
