A Superfood Salad
For a January jumpstart, we're heading into the kitchen and adding healthy recipes to the menu. One of our recent favorites is the salad above, from Garden Café chef Ryan B. This refreshing dish puts superfoods in the spotlight, packed with beneficial ingredients and vibrant colors to brighten the table. Learn more about the benefits of five favorite superfoods, then read on for the recipe.
Kale: Packed with antioxidants including vitamin C and beta-carotene, kale helps to combat cellular damage that can be caused by free radicals. It also offers a boost for beautiful skin, helping to improve elasticity and fight wrinkles or fine lines.
Quinoa: Though considered the "mother grain" by the Incans, quinoa is actually a seed-- and a healthy addition to any meal. It boasts enough essential amino acids to be considered a complete protein, and is also high in minerals including calcium, zinc, and iron. Its balance of carbs and protein make it a great food for boosting energy and post-workout recovery.
Grapefruit: High in vitamin C as well as antiviral phytonutrients, grapefruit provides an immune boost that can be especially beneficial during cold and flu season. Vitamin C also helps to raise levels of the antioxidant glutathione, which can help to reduce stress.
Almonds: One of the most nutritionally dense nuts, almonds are high in protein and fiber. They're also a great source of vitamin E, iron, calcium, and potassium.
Turmeric: Used as a medicinal plant for thousands of years, turmeric is an excellent remedy for inflammation. In fact, it contains more than two dozen compounds that can help to alleviate or prevent pain, swelling, and inflammation. Turmeric also helps to boost liver function for an all-natural detox.
Superfood Salad with Herb & Turmeric Vinaigrette
1 bunch Belgian endive
1 bunch red or green watercress
1 bunch Red Russian kale (can swap for other seasonal greens)
1/4 cup mixed color quinoa
2 blood oranges
1 oz. fresh turmeric, peeled and chopped
1 garlic clove, chopped
1/2 cup olive oil
1/2 cup canola oil
1/4 cup sherry vinegar
1/2 cup chopped almonds
Shaved raw vegetables (carrots, turnips, or radish)
Salt & pepper
Fresh chopped parsley, thyme, and rosemary
Boil quinoa in salted water until seeds open and spiral. Let cool, then spread on a baking sheet and bake at 350°F for 10 minutes, or until crispy and slightly browned. Set aside to cool. Rinse and dry greens. Split endive in half and peel off individual leaves. Roughly chop kale. Peel and segment blood oranges and grapefruit. Shave root vegetables using a peeler.
For the dressing, combine olive and canola oils with chopped garlic and turmeric, then simmer over medium heat to infuse. Let cool, then whisk in a bowl with vinegar and chopped herbs. Season with salt and pepper to taste. For a smoother dressing, combine cooled oils, vinegar, and herbs in a blender.
To serve, toss all greens in a bowl, dress as desired, and season with salt and pepper. Top with almonds, citrus, and quinoa.
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