LET'S GET COOKING

Subscribe with no spam, promise.

Studio Delicious

SUPERFOOD SALAD

By 24 Comments

Share this Recipe

Jump to Recipe Print Recipe

This is my take on a Superfood Salad — big, hearty and full of clean, healthy ingredients.  It works deliciously with a juicy lemon vinaigrette (recipe included) but just a drizzle of extra virgin olive oil, some flaky sea salt and freshly ground lemon pepper would taste great too.

Superfood Salad on a white plate with striped towel behind it

One of the dirty little secrets about January is that it’s freezing or at least chilly most places, yet everywhere you turn someone is trying to shove a cold salad down your throat.

Ingredients for Superfood Salad - raddicchio, carrot, pecans. blueberries, broccolini, lemon, avacado.

I guess it’s because we’re trying to detox from a month of chocolate fudge, cocktail sausages, cheese balls and eggnog.

Superfood Salad with a fork and olice oil on the side.

I’ll tell you this, a Superfood Salad was the furthest thing from my mind when I finished off a pumpkin pie for breakfast the other day 🙂

Superfood Salad on a white plate with striped towel behind it

SO WHY EAT A SUPERFOOD SALAD NOW, PAIGE?

  • This salad will set you right, especially if you haven’t seen a vegetable for a while.
  • It’s crunchy, punchy, substantial and very satisfying.
  • I always feel a little smug after eating a good salad, don’t you?

Superfood Salad tossed and placed on a small white plate with blue striped backfground

While this Superfood Salad is refreshing and tasty and wonderful on it’s own, nobody’s going to call the police if you have a big piece of toasty french bread slathered with a fatty substance served alongside 🙂

Superfood Salad in a wooden bowl with white background

HOW TO PUT TOGETHER A SUPERFOOD SALAD:

  • Swap out the broccolini for thin-sliced zucchini!  Any kind of berry will work! Use what you have on hand!
  • The ingredient list is super flexible, so have some fun coming up with new, healthy combinations
  • Add a cooked, thinly-sliced warm chicken breast or some grilled shrimp for a satisfying addition to this salad
  • You can easily scale this recipe for more people – I love to set out a couple of big platters with the dressing served on the side for a crowd.

Here’s another salad recipe you might like: Pan Roasted Pear Salad

PIN THIS RECIPE FOR LATER

Superfood Salad with text and website address on a white plate with striped background

SUPERFOOD SALAD

Print Rate
Author: Studio Delicious

Ingredients

  • Four Servings
  • FOR THE SALAD
  • 3 cups romaine lettuce (washed, dried) and cut in chunky pieces
  • 1/2 head of radicchio sliced in thin ribbons
  • 3 big leaves curly kale washed, spine removed and torn into pieces
  • 1 carrot shaved in ribbons (with a vegetable peeler)
  • Small bunch of broccolini or broccoli, sliced thin
  • 2 green onions washed,ends trimmed and sliced thin length-wise
  • 1 avocado sliced in 1" pieces
  • 6-8 brussel sprouts ends trimmed and thinly sliced
  • 1 fennel bulb trimmed and thinly sliced
  • 1/2 cup fresh blueberries washed and dried
  • 1/2 cup whole pecans
  • Flake sea salt such Maldon and freshly ground lemon pepper for serving
  • FOR THE LEMON VINAIGRETTE:
  • 6 tablespoons extra virgin olive oil
  • 4 tablespoons freshly squeezed lemon juice I used Meyer lemon
  • 3 teaspoons honey more or less depending how sweet you like it
  • 1 1/2 teaspoons dijon mustard I use Maille Original Dijon
  • 1 1/2 teaspoons mayo or veganaise I use Follow Your Heart brand
  • 1/2 teaspoon freshly ground lemon pepper Trader Joes makes a good one
  • 1/4 teaspoon salt

Instructions

  • MAKE THE SALAD:
  • Prepare all the vegetables and arrange them on your choice of:
  • * four salad plates, tossed just before serving with the vinaigrette
  • * four medium-sized bowls, ingredients composed with the vinaigrette passed on the side
  • * one large platter with all the ingredients for a composed salad, served with the dressing on the side.
  • I've shown how I do it all three ways in the photos of this post for reference.
  • MAKE THE VINAIGRETTE:
  • In a medium-sized bowl with a whisk handy, put all the ingredients in together except the olive oil and whisk until smooth.
  • Drizzle in the olive oil slowly while whisking to combine and emulsify the mixture. Taste and adjust the seasonings to your liking - meaning you can add a bit more honey or salt if you like.

Notes

I buy organic vegetables whenever possible, and they are preferred here.
You can use regular broccoli instead of the smaller broccolini, just slice it thinly so it isn't a challenge to eat.
Try walnuts instead of pecans if you like!
Add 1/2 cup cooked grains like quinoa for an even heartier salad.
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!

SOURCE: STUDIO DELICIOUS

 

You May Also Like:

Pan Roasted Pear Salad
Blackberry Salad with Toasted Hazelnuts
VEGGIE NOODLE SALAD WITH PEANUT SAUCE

Share this Recipe

LET’S BE COOKING BUDDIES!

Privacy and Terms of Use

Subscribe with no spam, promise.

Reader Interactions

Please rate this recipe and thanks for leaving a comment!

Your email address will not be published. Required fields are marked *

Comments

  3. Becky Tarala

    I'm still trying to wrap my mind around transitioning to a healthier menu this January. I need my comfort food when it's cold! Haha! Your salad is making me think I need to how on the healthy eating train sooner than later though. Love it!
    Reply

  5. Analida @ ethnicspoon.com

    This salad sounds fantastic and I do need to have more salad after the holiday binge! I love all the great ingredients in this! I have my own simple super food salad I go to when it is time to avoid the heavy foods: https://ethnicspoon.com/spinach-salad-with-pomegranate-dressing/ Thanks for sharing a great recipe!
    Reply

  11. Christine

    This sounds so perfect for me! I've been trying to eat more veggies and just be healthier in general, so I think I definitely need this in my life ;)
    Reply