Superfood Salad Recipe

Roast sweet potato

Preheat oven to 425°F (220°C). Toss cubed sweet potato with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet. Roast 20–25 minutes, flipping once halfway, until tender and lightly caramelized. Remove and let cool to room temperature.

Prep kale

Remove thick stems from kale and stack leaves. Thinly slice into ribbons to measure 6 cups packed. Place kale in a large bowl, sprinkle with 1/4 teaspoon salt, and massage with your hands for 1–2 minutes until leaves soften and darken.

Prepare apple and onion

Core and thinly slice the apple (leave skin on for texture and nutrients). Thinly slice red onion if using. To prevent apple browning, toss apple slices with a squeeze of lemon (from the dressing quantity) or add them to the bowl just before serving.

Toast pumpkin seeds

Place 1 cup pumpkin seeds in a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Remove from heat and let cool.

Assemble salad

In the large bowl with massaged kale, add cooled roasted sweet potato, apple slices, toasted pumpkin seeds, and goji berries. Add thinly sliced red onion if using. Toss gently to combine and set aside until dressing is ready.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon grated fresh ginger, 1/2 teaspoon ground turmeric, 1 teaspoon honey or maple syrup, 1/2 teaspoon Dijon mustard, and 1 teaspoon apple cider vinegar. Whisk or shake vigorously until emulsified. If the dressing is too thick or intense, add up to 1 tablespoon water to reach desired consistency. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, then taste and adjust sweet, acidic, or salty balance as needed.

Let the dressing rest 5 minutes so the turmeric and ginger flavors meld. Shake or whisk again before using.

Pour about two-thirds of the dressing over the assembled salad and toss gently to coat all components. Taste and add more dressing as desired. Adjust seasoning with salt and pepper.

Divide the salad among 4 plates or bowls and sprinkle any remaining toasted pumpkin seeds and extra goji berries on top for garnish. Serve immediately (roasted sweet potato is best slightly warm) or chill for up to 2 hours before serving.