Twelve Superfoods Salad Recipe

If you’re on the lookout for a vibrant, nutrient-packed meal that feels as good as it tastes, I’ve got you covered with this Twelve Superfoods Salad Recipe. It’s not just any salad — it’s a powerhouse blend of colors, flavors, and textures that’ll keep you energized and satisfied. I often whip this up when I need a quick lunch that doesn’t sacrifice taste or nourishment.

What makes this Twelve Superfoods Salad Recipe stand out is how thoughtfully the ingredients come together — from crunchy walnuts to juicy blueberries and creamy cheese, all tied with a tangy, zingy dressing. Whether you’re meal prepping for the week or serving guests, this recipe fits beautifully into any occasion where fresh, wholesome food is key.

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Ingredients & Why They Work

The magic behind the Twelve Superfoods Salad Recipe is how each ingredient brings its own special benefit and texture to the bowl. Shopping for fresh, quality produce and nuts ensures your salad tastes vibrant and satisfying every time.

• Quinoa: It’s a complete protein and gives a fluffy, nutty base to the salad.
• Edamame: Adds a pop of green and plant protein to keep you full longer.
• Curly Kale: Provides fiber and nutrients, but removing the thick ribs makes it tender and enjoyable.
• Blueberries: Juicy bursts of antioxidants and sweetness that brighten the flavor.
• Red Grapes: Adds natural sweetness and juicy crunch in every bite.
• Dried Cherries: Bring a chewy texture and tartness, but dried cranberries work great too.
• Cheese (Feta, Goat, or Parmesan): Offers creaminess and savory depth to complement the fruits and greens.
• Sunflower Seeds: Crunchy nutty flavor plus a good dose of vitamin E.
• Walnuts: Rich in omega-3s with a satisfying bite.
• Orange Juice: Zesty and sweet base for the dressing, brightening the salad.
• Olive Oil: Smooth, healthy fat that blends the dressing together beautifully.
• Greek Yogurt: Makes the dressing creamy without weighing it down.

Make It Your Way

I love customizing the Twelve Superfoods Salad Recipe depending on what I have on hand or the season. It’s so versatile that you can swap or add ingredients without losing that fresh, wholesome vibe.

• Variation: Once, I swapped walnuts for pecans and added sliced avocado for extra creaminess — it was a hit at our picnic.
• Dietary Adjustments: Skip the cheese or use a dairy-free alternative to keep it vegan-friendly without sacrificing flavor.
• Seasonal Swaps: In winter, I jazz it up with pomegranate seeds or roasted butternut squash for a warm, cozy twist.

Step-by-Step: How I Make Twelve Superfoods Salad Recipe

Step 1: Cook and Prepare Your Grains and Edamame

Start by cooking the quinoa exactly according to package directions. I always make ½ cup dry quinoa but only use half cooked, saving the rest for another meal — less waste and more prep efficiency! Meanwhile, cook the edamame and drain well. Transfer quinoa and edamame into a large mixing bowl as your salad base.

Step 2: Prep the Kale and Other Fresh Ingredients

Remove the thick ribs from your curly kale and chop or tear the leaves into bite-sized pieces — it softens the texture and makes the salad easier to eat. Toss the kale, blueberries, halved grapes, dried cherries, crumbled cheese, sunflower seeds, and chopped walnuts into your bowl with quinoa and edamame. Give it a gentle stir to combine everything evenly.

Step 3: Whisk Up the Bright, Creamy Dressing

In a jar with a tight lid, add orange juice, olive oil, minced garlic, sugar, salt, and pepper. Shake it like crazy for a minute or two until everything comes together nicely. Add Greek yogurt last, then shake again until creamy and smooth. Don’t be shy about adding a pinch more salt — this dressing should be a little salty and tangy to balance the hearty salad ingredients.

Step 4: Toss and Serve Immediately

Pour your dressing over the salad — start with less and add more if you like, because it’s easier to add than to fix an overdressed salad. Toss everything well to coat all the greens and fruits. Serve it up right away for maximum freshness and crunch.

How to Serve Twelve Superfoods Salad Recipe

Garnishes

I usually finish this salad with an extra sprinkle of sunflower seeds or a few torn mint leaves for freshness. Sometimes a drizzle of extra virgin olive oil or a squeeze of lemon elevates the flavors beautifully, especially if you’re serving it as a light main course.

Side Dishes

When I want to turn this into a more substantial meal, I like pairing the Twelve Superfoods Salad Recipe with grilled chicken or a flaky piece of salmon. It also goes well alongside a warm, crusty bread or a simple lentil soup for a comforting but balanced spread.

Creative Ways to Present

For special occasions, I’ve served this salad layered in a large glass trifle bowl so the beautiful colors pop through the sides — it makes a great centerpiece! You can also portion it into individual mason jars for grab-and-go lunches that look pretty and keep fresh.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps best stored in an airtight container in the fridge for up to 2 days. Because of the kale and sturdy nuts, the texture holds up well. I usually keep the dressing separate if I anticipate leftovers, and toss just before serving to keep everything crisp.

Freezing

This salad isn’t the best candidate for freezing since fresh fruits and greens can lose texture and flavor when thawed. I recommend freezing extra cooked quinoa or edamame separately instead for future quick salad builds.

Reheating

If you want a warm twist on the Twelve Superfoods Salad Recipe leftovers, just gently reheat the quinoa and edamame in the microwave or on the stove, then toss with fresh kale and the other ingredients cold to keep a nice balance of textures.

FAQs

Final Thoughts

This Twelve Superfoods Salad Recipe is one of those dishes that’s as joyful to make as it is to eat — it’s colorful, packed with healthful ingredients, and flexible enough to suit your mood or pantry. I recommend giving it a try next time you want to nourish yourself without fuss but with loads of flavor and texture. Trust me, it’s a recipe you’ll want to keep coming back to, whether for a quick lunch or a lovely side.

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