January Superfood Salad #EATWELL with Robert Welch
A January superfood salad that is packed full of super healthy ingredients that taste awesome together!
Lunch, Salad, Vegetarian
january superfood salad
Author: Laura Scott
FOR THE SALAD:
1medium parsnippeeled & roughly chopped (I swapped this for butternut squash)
2medium carrotspeeled & roughly chopped
A handful of sunflower seeds
A handful of pumpkin seeds
A handful of pomegranate seeds
FOR THE DRESSING:
handful of blackberries
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.
This salad keeps well in the fridge for 2-3 days.
The recipe 'January Superfood Salad #EATWELL with Robert Welch' first appeared on How to cook good food and is copyright.