Superfood Salad Recipe

preheat

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly oil it.

Peel (optional) and cut the sweet potatoes into 1–1.5 cm (about 3/4 inch) chunks. Try to keep pieces uniform for even roasting.

Toss the sweet potato chunks in a bowl with 1.5 tbs olive oil, 0.5 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper until well coated.

Spread the chunks in a single layer on the prepared baking sheet and roast for 20–30 minutes, turning once halfway, until edges are golden and centers are tender. Remove from oven and let cool slightly.

While the sweet potato roasts, rinse 1 cup quinoa thoroughly in a fine-mesh sieve under cold water to remove saponins. Drain well.

Combine rinsed quinoa, 2 cups water or stock and 0.25 tsp salt in a small saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 12–15 minutes until liquid is absorbed.

Remove from heat and let sit covered for 5 minutes. Fluff with a fork and spread on a plate to cool slightly.

Thinly slice or shred 1 cup red cabbage. Heat a non-stick skillet over medium-high heat (no oil necessary for light toasting) or add 1 tsp olive oil for more color.

Add the shredded cabbage and toss frequently for 4–6 minutes until it softens slightly and the edges char a little. Remove from heat and let cool. This gives a toasted, slightly sweet flavor and reduces raw bite.

If using pre-cooked beetroot, slice or cube 2 medium beets. If raw, roast whole beets wrapped in foil at 200°C (400°F) for 45–60 minutes until tender, then peel and cut. Keep warm or bring to room temperature.

In a small jar or bowl combine 3 tbs extra-virgin olive oil, 1.5 tbs fresh lemon juice, 1 tsp honey or maple syrup, 0.5 tsp Dijon mustard, 0.25 tsp salt and 0.125 tsp black pepper.

Whisk or shake vigorously until emulsified. Taste and adjust seasoning—add a little more lemon for brightness or honey for sweetness.

Halve and pit the avocado, then slice or fan it. Crumble 100 g feta into bite-sized pieces.

In a large bowl, add 6 cups mixed seasonal salad leaves. Add the warm (or cooled) quinoa (about 1 cup cooked) and gently toss to combine with greens.

Top the greens and quinoa with roasted sweet potato chunks, toasted red cabbage, beetroot pieces, sliced avocado and crumbled feta, arranging in sections or evenly distributed as preferred.

Sprinkle 3 tbs pumpkin seeds over the salad.

Drizzle the dressing over the salad just before serving (start with half and add more to taste). Gently toss or serve composed with dressing on the side.

Serve immediately. Leftovers: keep dressing separate and store salad components in airtight containers for up to 2 days (best assembled fresh).