SuperPower Health & Holiday Salad
I love a healthy salad that can be a meal! This holiday season, I prepared a delicious salad chock full of root veggies, beans, seeds, and dark leafy greens with flavorful spices. This salad meets all the fiber, omega 3, protein, and healthy fats we need. Make this for a crowd or small gathering of friends and family this season. I guarantee you’ll make it again and again! Enjoy!
To Healthy Cooking & Eating!
SuperPower Holiday Salad
A superpower salad filled with antioxidants, fiber, vitamins, and minerals – combining ingredients that make a complete protein.
Ingredients
- 2 Sweet potatoes Cube, prep for sheet pan roasting.
- 1 lb Brussel sprouts Slice in half to prep for sheet pan roasting.
- 2 cans Chickpeas Drain and rinse well with cold water. Dry well before roasting.
- 2 Avocados Cube
- ¾ cup Sunflower seeds Roasted or raw
- 3-4 cups Curly kale Shred – modify using other varieties such as lacinato, arugula or spinach
- 1 tsp Paprika
- 2 tsp Garlic powder
- 1 tsp Chili powder
- 1 cup Olive oil For roasting and dressing
Very Caesar-like Dressing
- 1/2 cup Tahini To taste
- 4 cloves Garlic
- 3 Tbsp Lemon juice
- 1 cup Parmesan cheese, shredded Vegan or regular
- 2 tsp Dijon mustard
- 1 Tbsp Worcestershire sauce Vegan or regular
- Salt and pepper
Instructions
- Preheat oven to 425° and prepare three sheet pans for roasting
- Sweet Potatoes – Wash whole, cut into cubes (keep the skin on for more fiber). Spread on an oiled sheet pan, sprinkle with paprika, garlic powder, salt and pepper. Toss to cover all sweet potatoes for cooking.
- Brussel Sprouts – Wash, slice or use pre-sliced Brussel sprouts for convenience. Layer on sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Mix to cover all the sprouts.
- Chickpeas – Rinse and drain well. Pat dry to remove excess liquid. Toss in olive oil, chili powder, salt and pepper..
- Roast all in the oven for 30-45 minutes at 425
- Avocados – Peel, slice into cubes.
- Kale – Layer shredded greens of your choice on the bottom of serving bowls, toss the roasted veggie mixture on top.
Make the Dressing
- Using a blender, immersion blender, or nutribullet, combine the following ingredients: 1 cup oil, 1 cup shredded parmesan, 1/2 cup tahini, 3 Tbsp lemon juice, 2 Tbsp Dijon mustard, 1 Tbsp Worcestershire, 4 cloves of garlic, and salt and pepper to taste.
- **Serve dressing on the side for personal taste – see note below.
Notes
Melissa’s Modifications
I just love this SuperPower Holiday Salad! It made a big hit with my Thanksgiving guests. I will make this over and over again! Its freshness, versatility and superfood combination for body and brain health fosters longevity. The recipe’s nutritional values are for the salad only. For the dressing: 3 cups of dressing = 15 servings. One serving is one Tbsp: 226 calories; 22g fat; 0 cholesterol; 172 sodium; 6.6g carbs; 0.4g fiber; 1.5g protein. This salad is so flavorful that it needs very little dressing. Feel free to adjust the dressing to your liking. Enjoy this deliciousness! MelissaNutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 43gProtein: 19.7gFat: 44gSodium: 280mgFiber: 14.4gSugar: 3.6g
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