Foodie Facts

Superfood salads to the rescue

March, 2019

We know salads have a reputation of being boring and unsatisfying. But they don’t have to be – salads can be an incredible addition to your dinner, an easy meal prep option for work lunches or a great post-workout meal.

We’ve got five superfood salad recipes to fuel your body and supercharge your week.

Spiced Apple Cider and Sweet Potato Quinoa Salad

Superfood: kale, apple, sweet potato, walnuts, cranberries

The combination of kale, apple, sweet potato, walnuts and cranberries will give you a wide range of vitamins and flavours in your lunch or side dish. You can even add chicken or roasted chickpeas on top to give you extra protein. Check out Heather Christo’s recipe.

Grilled Chinese Chicken Salad

Superfood: ginger, miso

This salad is a simple, make-ahead recipe that is packed with crunchy vegetables and a delicious dressing. Throw in some chicken for a protein-packed salad. Take a peek at Food & Wine’s recipe.

Sprouted Salad in a Jar

Superfood: chickpeas, edamame, alfalfa sprouts

Have you seen coworkers or gym buddies bring salads in a mason jar and wondered what they have in there? Well, this salad recipe is an easy grab-and-go lunch full of antioxidants and protein for a quick meal at work or a post-workout snack. Just layer on your power-packed veggies and store for when you’re ready to eat. Pack up Inspired Edibles’ recipe.

Loaded Power Salad

Loaded Power Salad

Superfood: avocado, chickpeas

This vibrant salad is truly loaded with fun flavours, colours and textures and is a healthy feast for your belly. The mix of avocado, chickpeas, feta and peppers is anything but boring. Feel happily full with What’s Gaby Cooking’s recipe.

Quinoa Broccoli Slaw with Honey-Mustard Dressing

Superfood: quinoa, broccoli, raw honey

This nutrient-packed salad with broccoli and quinoa will give you a healthy boost and keep you full throughout your afternoon. An added bonus is that this salad is easy to make ahead and store in the fridge. Eat up Cookie and Kate’s recipe