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
Ingredients
- FOR THE SALAD:
- 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
- FOR THE DRESSING:
- 1 lemon juice only
- 1/2 garlic clove crushed
- 100 ml olive oil
- 1/2 tsp Dijon mustard
- handful of blackberries
Instructions
-
Heat the oven to 180°C.
-
Put the carrots, parsnips and brussel sprouts in a roasting tin with the coconut oil and season well. Roast for 25-35 minutes.
-
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.
-
Place all the dressing ingredients into a blender and pulse until smooth.
-
Combine the quinoa, roasted parsnips, carrots, sprouts and kale.
-
Sprinkle over the pomegranate, pumpkin and sunflower seeds and serve with the blackberry dressing.
-
Delicious served warm or cold.
Recipe Notes
This salad keeps well in the fridge for 2-3 days.