Go Back Email Link
+ servings
Superfood salad
Print Recipe
5 from 6 votes

Superfood Salad

This superfood salad is full of nutrient-dense ingredients and dressed with an oil-free apple cider vinaigrette dressing. Get all your nutrients in one delicious super fod salad recipe.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 363kcal


Salad Ingredients

  • 1 bunch Kale chopped ( I used purple kale)
  • 1 head Romaine Lettuce cut into bite-sized pieces
  • 2 cups cooked Quinoa I used red, but any color can be used
  • 1 cup Red Cabbage chopped
  • 1 Red Onion cut into bite-sized pieces
  • 1 Apple I chose Honeycrisp
  • 1 cup Grape Tomatoes cut in half
  • 1 English Cucumbers cut into bite-sized pieces or quartered
  • 1 pint Blueberries
  • 1 large Sweet Potatoes cut into bite-sized pieces and roasted
  • 1 /2 cup Raw Pecans

Oil-free Apple Cider Vinegar Dressing

  • ¼ cup Apple Cider Vinegar
  • 1 Shallot
  • 1 clove Garlic
  • ¼ cup Water
  • 1 Tablespoon Maple Syrup
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Fresh Lemon Juice
  • Salt and pepper to taste


Roasting the Sweet Potatoes

  • Preheat the oven to 400 degrees.
  • Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  • Make sure the sweet potato is scrubbed well to remove any debris.
  • Once the sweet potato is cut, rinse again, so the potato's individual pieces are wet, so seasoning sticks. 
  • Sprinkle with garlic pepper, salt, and pepper. 
  • Cook for 20 minutes and allow to cool before adding to the salad.

Cooking the Quinoa

Making the Salad Dressing

  • Combine all the ingredients in a high-speed blender; place in the refrigerator until ready to use.

Making the Superfood Salad

  • Combine the kale, cabbage, and Romaine lettuce in the base of a large bowl.
  • Add the cooled quinoa to the center of the bowl.
  • Add the cooled sweet potatoes and other fruits and vegetables to the bowl.
  • Pour the dressing over the entire salad and toss.
  • Cover and refrigerate until ready to serve.
  • Toss again before serving and add the raw pecans on top as a garnish is using.


  • Chop kale finely for easier chewing and digestion.
  • Allow the quinoa to cool completely before adding it to the salad. To expedite the cooling process, transfer the cooked quinoa to the refrigerator after cooking.
  • Use a vegetable chopper to cut vegetables the same size for easier preparation and cooking.
  • Buy organic when possible, and beware of the Dirty Dozen list of fruits and vegetables.
  • Make the dressing ahead of time to allow it to chill while preparing the salad.
  • After roasting the sweet potatoes, allow them to cool completely before adding them to the salad.
  • Do not add the nuts until right before serving to avoid sogginess.


Calories: 363kcal | Carbohydrates: 56g | Protein: 9g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 84mg | Potassium: 1020mg | Fiber: 12g | Sugar: 21g | Vitamin A: 19789IU | Vitamin C: 50mg | Calcium: 165mg | Iron: 4mg