Superfood Salad

5 from 7 votes

Superfood Salad is a powerhouse of nutrition, with beets, crunchy red cabbage, spinach, and plant-based protein for a burst of antioxidants.

Prep Time10

Cook Time12

Total Time22

Course: Salad, Side Dish or Main

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 302kcal

Author: Nisha Melvani

Ingredients

¼ cup dry French lentils or green lentils (optional)
1 cup frozen shelled edamame (optional)
½ medium red cabbage
1 medium beet washed and peeled
4 cups chopped spinach or baby spinach
⅓ cup raw pumpkin seeds (optional)

For the Miso Dressing:

1 ½ tablespoons white miso (mellow miso)
1 tablespoon tamari or soy sauce (reduced-sodium)
3 tablespoons rice vinegar
2 cloves garlic minced
1 ½ inch ginger minced or grated (optional)
1 tablespoon date syrup or maple syrup plus more to taste

Instructions

Prepare the proteins: If using lentils, cook them with water to cover for about 2 inches. Cook for about 12 minutes, or until al dente. Drain, and let cool. If using edamame, thaw them by running them under warm water in a fine mesh sieve.
Prepare the veggies: Grate or thinly slice the red cabbage. Grate o rjulienne the beets. Roughly chop the spinach or use baby spinach as is.
Make the dressing: In a small bowl, whisk together the miso, tamari, rice vinegar, ginger, garlic, and date syrup until smooth and well combined.
Assemble the Salad: In a large bowl, combine the cabbage, beets, spinach, and your choice of protein (lentils, edamame, or both). Toss gently to mix.
Serve: Add the dressing just before serving for maximum freshness. Sprinkle with raw pumpkin seeds if using for an extra crunch.

Notes

For a crunchier texture, slice them with a sharp knife or use a large grater. I used a fine grater for a more flavorful salad, as the dressing soaks even more into the veggies.

Plant-based protein: Use just lentils, edamame, or both for a protein-packed boost. Note: Edamame has more protein per calorie (~0.095 g/cal) compared to lentils (~0.078 g/cal).

Tips for Perfect, Non-Mushy Lentils: Cook the lentils in boiling water until just tender, al dente, to keep them firm and avoid a mushy texture. Let them cool completely before adding to the salad, and toss them in last for the best results.

Nutrition