Ingredients
- 4 cups, chopped Kale
- 1 Pear
- 6 Tablespoons Pomegranate Arils
- 4 Tablespoons, toasted Pumpkin Seeds
- 1 cup, chopped Pecans
- 4 Tablespoons Hemp Seeds
- 4 Tablespoons Lemon and Mustard Vinaigrette
Directions
Vibrant, dark leafy green and nutrition-dense superfood salad.
I dislike boring salads. It has to have color, texture and some zest!
The best salads are made with produce that is in season and luckily most of the ingredients used here are in season all year round.
As with most salads, it starts with some greens.
Since this is a superfood salad, I’ve chosen kale. You can use any variety you like or have on hand.
Kale is among the most nutrient dense foods on the planet.
It is high in vitamin A, K, C, B6, manganese, calcium, and more!
Other dark leafy greens that work well as spinach, chard, and arugula.
For color and a fruity aspect, I love combining pomegranate arils and pear!
Pomegranate is packed with important nutrients like fiber, protein and folate.
These jewel tone arils contain plant compounds with powerful medicinal properties that increase antioxidant activity.
Adding sliced pear not only adds sweetness but also some creaminess.
Eating pears can promote gut health, boost heart health, can aid with weight loos and more.
For a true superfood meal, one must add nuts and seeds!
Nuts and seeds are generally rich in calcium, magnesium and potassium, all of which serve to reduce blood pressure.
My favorite seeds to add to salads are pumpkin seeds and hemp hearts.
I like to lightly toast the pumpkin seeds in a dry skillet to bring out the aroma and taste.
Pumpkin seeds are rich in vitamins and minerals which are important in helping wounds heal.
Hemp seeds also known as hemp hearts are mild in flavor, slightly nutty but packed with nutrition.
These seeds contain over 30% fat and are exceptionally rich in two essential fatty acids, omega-6 and omega-3.
This salad pairs well with all kinds of salad dressings but my favorite is a lemon and mustard vinaigrette.
Steps
1 Done | Make The Vinaigrette and Prep The IngredientsAs mentioned, you can use any dressing for this salad, but I love the lemon and mustard vinaigrette. Wash, de-stem and chop the kale then lightly massage with your hands to break up the fibers a bit before adding to your salad bowl. Also, chop the pecans, wash and slice the pear and lightly toast the pumpkin seeds in a dry skillet on medium-high heat for 4-5 minutes, tossing frequently. The seeds are toasted when you can small the nuttiness. |
2 Done | Make The SaladAdd all of the ingredients to the salad bowl. Dress the salad and gently toss. You can store any leftovers in an air-tight container in the refrigerator for up to 3 days. I recommend storing the vinaigrette separately. |
