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  • Writer's pictureYiannoulla Burness

Super Food Salad

What makes a superfood? Superfoods are foods high in nutrients and low in calories. This salad boasts curly kale a leafy green superfood rich in vitamins A, C, E and K as well as B vitamins. Baby leaf spinach another leafy green superfood high in potassium, magnesium, calcium and folate. Quinoa a superfood seed often mistaken for a grain, it has a number of health benefits including heart health, good digestion because it is high in fibre, studies have shown this superfood helps manage diabetes and hypertension as well as lower cholesterol.


A large mixing bowl, serving plater or bowl


32g or 1/4 cup quinoa multi coloured

80g baked pumpkin, cubed, (bite size)

55g pine nuts, lightly toasted

55g baby spinach leaves

20g kale leaves (curly variety)

4 tablespoons pomegranate seeds

Non dairy feta cheese (optional)


*Place quinoa in a small saucepan, add purified water. (for a 1/4 cup quinoa add 1/2 cup water). Bring to a boil then turn down the heat and simmer until water has evaporated, (15-20 minutes) then cool.

*Prepare pumpkin, bake in a hot oven for 20 minutes or until cooked, remove and cool.

*Place pine nuts in a dry skillet pan and lightly brown on low heat, remove and cool.

*Prepare spinach and kale leave, tear leaves if large.

*In a large bowl add quinoa, pumpkin, 1/2 the toasted pine nuts, spinach and kale leaves.


1 tablespoon dijon mustard

2 tablespoon freshly squeezed lemon juice

1 teaspoon apple cider vinegar

1/4 - 1/2 teaspoon salt

2 tablespoon extra virgin olive oil


*Place dressing ingredients in a small bowl whisk together until combined.

*Dress the salad just before serving.

*Toss lightly until well coated.

*Transfer the salad to a serving plate, garnish with crumbled feta, pomegranate seeds and the rest of the toasted pine nuts.

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