january superfood salad
January Superfood Salad #EATWELL with Robert Welch
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
A January superfood salad that is packed full of super healthy ingredients that taste awesome together!
Course: Lunch, Salad, Vegetarian
Cuisine: British
Keyword: january superfood salad
Servings: 2
Author: Laura Scott
  • 150 g cooked quinoa
  • 2 tsp coconut oil
  • 1 medium parsnip peeled & roughly chopped (I swapped this for butternut squash)
  • 2 medium carrots peeled & roughly chopped
  • 150 g brussel sprouts halved
  • A handful of sunflower seeds
  • A handful of pumpkin seeds
  • A handful of pomegranate seeds
  • 100 g kale
  • 3 tbsp olive oil
  • 1 lemon juice only
  • 1/2 garlic clove crushed
  • 100 ml olive oil
  • 1/2 tsp Dijon mustard
  • handful of blackberries
  1. Heat the oven to 180°C.
  2. Put the carrots, parsnips and brussel sprouts in a roasting tin with the coconut oil and season well. Roast for 25-35 minutes.
  3. In a large bowl mix the kale, olive oil and lemon juice and massage well with your hands for a couple of minutes until the leaves have softened and darkened in colour.
  4. Place all the dressing ingredients into a blender and pulse until smooth.
  5. Combine the quinoa, roasted parsnips, carrots, sprouts and kale.
  6. Sprinkle over the pomegranate, pumpkin and sunflower seeds and serve with the blackberry dressing.
  7. Delicious served warm or cold.
Recipe Notes

This salad keeps well in the fridge for 2-3 days.