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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!

Super food salad with sesame ginger dressing served in a bowl with dressing on the side.

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.

Taste and Texture: Crunchy kale, tender roasted beets, nutty quinoa, and sweet-tart pomegranate come together in every bite.

Difficulty: Simple prep with roasted veggies and a quick homemade dressing.

Hot Tip: Use a cheesecloth to squeeze just the juice from grated ginger! It gives flavor without the fibrous bits.

Swaps: Try a different grain, swap the greens, or use the dressing on grain bowls and wraps.

Save-Worthy: Great for lunch prep or an energizing dinner packed with texture, color, and balanced flavor.

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.

Grated ginger on a board placed in a cheese cloth to press out the juice.

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.)

Ginger juice pressed from the cheesecloth mixed with other sesame ginger dressing ingredients.

COMBINE WITH OTHER DRESSING INGREDIENTS. Whisk together the remaining ingredients, adding the olive oil and sesame oil last.

Side by side photos of prepping the beets and placing them on a sheet pan to roast.

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.

Side by side photos of prepping the kale.

PREP THE VEGGIES. Place kale, broccoli, carrots, red quinoa, pomegranate seeds, and beets in a large bowl.

Side bye side photos of assembling the super food salad.

TOSS. Pour Ginger Sesame Dressing over all and gently toss. Sprinkle with chopped walnuts. Serve immediately.

More Recipe Success Tips

Juice the ginger and discard the pulp. Use a box grater and cheesecloth to squeeze out just the juice! It adds that punchy flavor without any stringy bits.

Massage the kale. A quick rub with a little olive oil makes it more tender and easier to eat.

Roast the beets until fork-tender. Roasting enhances their natural sweetness and gives the salad a heartier feel.

Cool the quinoa before mixing! Warm quinoa can wilt the other ingredients. So if you can, prep the quinoa ahead of time and allow it to cool in the fridge.

Dress right before serving. Tossing the salad just before eating helps preserve the crunch and prevents sogginess!

Super food salad with sesame ginger dressing in a large bowl with two wooden spoons.

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

Can I use pre-cooked beets?

Yes, packaged cooked beets can be a convenient time-saver. Just slice and add them straight to the salad.

What’s the best way to shred carrots?

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!

Dressed salad in a bowl stacked on top of another bowl with a large salad in the background.

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!

Hand pouring the ginger sesame dressing onto the salad in a bowl.

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!

Super food salad dressed with sesame ginger dressing in a bowl with a fork.

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Ingredients for super food salad in a bowl.

Super Food Salad with Ginger Sesame Dressing

Super Food Salad with Ginger Sesame Dressing has amazing color, interesting ingredients, crunchy texture, and delicious taste! 
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 5 sservings
Calories 298 kcal

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
  • 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

Dressing recipe adapted form the Everyday DASH Diet Cookbook 
  • Juice the ginger and discard the pulp. Use a box grater and cheesecloth to squeeze out just the juice! It adds that punchy flavor without any stringy bits.
  • Massage the kale. A quick rub with a little olive oil makes it more tender and easier to eat.
  • Roast the beets until fork-tender. Roasting enhances their natural sweetness and gives the salad a heartier feel.
  • Cool the quinoa before mixing! Warm quinoa can wilt the other ingredients. So if you can, prep the quinoa ahead of time and allow it to cool in the fridge.
  • Dress right before serving. Tossing the salad just before eating helps preserve the crunch and prevents sogginess! 
  • 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

Serving: 1gCalories: 298kcalCarbohydrates: 28gProtein: 7gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gSodium: 429mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 7068IUVitamin C: 46mgCalcium: 117mgIron: 2mg

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.

Keyword beets, ginger, kale, super food
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