I discovered a version of this salad when we first arrived in Park City. We were exhausted and hungry after a long morning of traveling and I was craving some nutritious sustenance. It hit the spot in a major way and I knew right then, that I’d be adding this into my rotation once we got home. It was one of those moments when I thought to myself, why didn’t I think of this? Such a simple, but delicious combination of salad goodness.
The salad in the restaurant had blueberries and grapefruit on it too, but since I’m not a fan of grapefruit and blueberries aren’t in season, I left those out. I can tell you right now that blueberries will most definitely make an appearance in my salad come July. Such an unexpected flavor and texture!
The first time I ordered this salad at a restaurant, I got it with grilled chicken, which added just the right amount of protein. I forgot the chicken the week I brought this to work for lunch and found that it didn’t sustain me as well without it. You’ll definitely want to pack some extra protein or a soup to go with this if you’re taking it for lunch too. Other than that, it is a powerhouse of a salad.
Super Food Salad
Greens (baby kale, chard, spinach and arugula)
2 or 3 medium beets
1 or 2 medium sweet potatoes
about 1 cup of raw pumpkin seeds
some delicious cheese of your choice (feta or chèvre work well here)
your favorite vinaigrette
salt and pepper
First, prep the salad ingredients.
Roast the beets.
Want a quick beet roasting tutorial and another awesome beet salad recipe? Read this!
Cut the skinned and roasted beets into bite-sized pieces and place into a container. Add a dash of olive oil, vinegar, and a pinch of salt. Toss to combine.
Roast the sweet potato.
Peel, cut, and toss the sweet potato with a little olive oil and salt. Spread out on a cookie sheet and roast in a 400 degree oven until tender, about 20 minutes.
Toast some pumpkin seeds.
This is really the star of this salad. They add the most delicious crunch. To toast the seeds, place raw pumpkin seeds in a dry skillet over medium heat and stir occassionally, moving the seeds around the skillet. They’re done when they start to snap, crackle and pop out of the pan and start turning golden.
Make a vinaigrette.
Making homemade vinaigrette is super simple. Following a 3:1 oil to vinegar ratio is really the way to do it (thank you, Michael Ruhlman!). I usually put 3 or so tablespoons of oil into a small mason jar with 1 tablespoon of vinegar. Sometimes I add a bit of dijon mustard, a pinch of whatever spices are calling my name (an italian herb mix of dried oregano, basil, and thyme is nice), and a bit of salt and pepper. Put the lid on the mason jar, shake it up, and dress your salad.
Make the salad.
Fill a bowl with a big helping of fresh salad greens. Toss the greens with your vinaigrette and top with some beets, sweet potato, avocado, chevre, and toasted pumpkin seeds. Enjoy!
Making this for lunch?
Pack the greens and vinaigrette jar in one large container. In a mason jar, stack the toppings in the following order, from bottom to top: beets, sweet potato, cheese, and avocado. Dump on your salad during lunch, sprinkle with the toasted seeds, and devour with joy.
Having you been wanting to start a garden so you can grow your own salad? I’ve got a bunch of classes on the books that can help you on your way! Check out the Urban Farm Schoolhouse website for all the details!