Oh, I’m so excited to share my Twelve Superfoods Salad Recipe with you! This salad isn’t just any ordinary salad—it’s a vibrant, nutrient-packed celebration of flavors and textures all mixed together in one big bowl of goodness. Whether you’re craving something light and refreshing for lunch or a hearty side dish to wow your guests, this recipe fits the bill perfectly. I love how the combination of superfoods like kale, quinoa, and blueberries elevates a simple salad into a powerhouse of nutrition and taste.

Whenever I make this Twelve Superfoods Salad Recipe, it feels like a little health boost wrapped in deliciousness. It’s perfect for busy weeknights when you need something quick but satisfying or for meal preps that keep lunches exciting all week long. Plus, the blend of fresh fruits, nuts, and a tangy homemade dressing really makes it stand out—this salad always gets compliments and requests for the recipe from my friends!

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Why This Recipe Works

Balanced Nutrition: Combining twelve nutrient-rich ingredients gives you a well-rounded salad full of fiber, protein, and antioxidants.
Texture Harmony: Crunchy nuts, juicy fruits, and tender quinoa make every bite delightfully interesting.
Fresh Homemade Dressing: The zesty orange and tangy Greek yogurt dressing brings all the flavors together beautifully.
Versatility: Whether as a main meal or a side, this salad fits into any occasion with ease.

A white bowl filled with a fresh salad showing about four layers: the base layer is dark green curly kale leaves, slightly glossy and textured; scattered on top are small, round green edamame beans and light beige quinoa grains, adding small round shapes and soft texture; next are small clusters of walnut pieces and sunflower seeds, light brown with a rough texture, spread evenly; the final layer has plump, shiny red grapes and small, round dark blue blueberries, adding bright color contrast. The bowl is on a white marbled surface, and some blueberries are scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in the Twelve Superfoods Salad Recipe was chosen not just for flavor, but for how they complement each other nutritionally and texturally. Shopping for these can be simple if you focus on freshness and quality—especially for the kale, nuts, and fruit.

Quinoa: A fantastic gluten-free grain that adds protein and a slightly nutty taste; make sure to rinse it well before cooking to remove bitterness.
Edamame: These little soybeans pack protein and a satisfying bite, perfect for a superfood salad.
Curly Kale: This hearty green delivers fiber and vitamins; removing the thick ribs makes the salad easier to eat.
Fresh Blueberries: They bring sweet, antioxidant-rich bursts of flavor.
Red Grapes: Adding juicy, refreshing notes that balance the savory elements.
Dried Cherries: Their tartness adds an exciting contrast; if cherries are hard to find, dried cranberries work great too.
Feta, Goat, or Parmesan Cheese: This element contributes creaminess and a salty kick to lift all the other flavors.
Sunflower Seeds: A subtle crunch and nutty flavor that’s also allergen-friendly compared to some nuts.
Walnuts: Their earthy taste adds depth, plus healthy omega-3 fats.
Orange Juice: Fresh and bright, it forms the juicy base of the dressing.
Olive Oil: A heart-healthy fat that smooths out the dressing and coats the salad perfectly.
Garlic, Sugar, Salt, Pepper, Greek Yogurt: These bring punch and creaminess to the dressing, keeping the balance just right.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m a big fan of making this Twelve Superfoods Salad Recipe my own depending on the season or who I’m serving. Feel free to swap out fruits or nuts based on what you love or have on hand; I promise it still turns out fantastic!

Variation: When I want to make this vegan, I swap out the cheese for a crumbly tofu seasoned with lemon juice and herbs—still delicious!
Seasonal Swaps: In winter, I sometimes substitute fresh blueberries with pomegranate seeds for extra brightness.
Heat It Up: If you like a little kick, add some red pepper flakes to the dressing for a subtle spice twist.
Make It a Meal: Toss in grilled chicken or chickpeas for extra protein if you want this to be a full dinner salad.

Step-by-Step: How I Make Twelve Superfoods Salad Recipe

Step 1: Cook the Quinoa Perfectly

Start with cooking your quinoa—follow the package directions, usually 1 cup of water for every ½ cup of dry quinoa. I find it easiest to cook the full ½ cup dry since smaller amounts can be tricky to time right. Once cooked, fluff it with a fork and transfer about half into your big mixing bowl. I save the rest for another meal, like breakfast bowls—waste not, want not!

Step 2: Prepare the Edamame and Greens

Cook the frozen edamame per the package, usually just boiling or steaming for 5 minutes. Drain and add them straight to your bowl with quinoa. Now for the kale: give it a good chop or tear into bite-size pieces, and be sure to remove those thick ribs to avoid chewiness. This step makes the salad much more enjoyable, trust me.

Step 3: Add the Fruits, Nuts, and Cheese

Next, toss in your blueberries, halved grapes, and chopped dried cherries. Sprinkle over your choice of cheese—feta is my personal favorite for this salad because it adds that creamy, salty pop. Then add your sunflower seeds and walnuts for crunch. Stir gently to start combining all those lovely ingredients.

Step 4: Whip Up the Dressing

I like shaking my dressing ingredients in a jar since it’s quick and guarantees a smooth blend. In a jar with a lid, add the orange juice, olive oil, minced garlic, sugar, salt, and pepper. Seal it up and give it a vigorous shake for 1-2 minutes until it’s well combined. Now add the Greek yogurt, seal, and shake for another minute until it’s creamy. Taste it and adjust salt or pepper—your dressing should be a bit salty to stand up to the greens.

Step 5: Bring It All Together

Pour as much dressing as you like over your salad and toss everything really well to coat evenly. I like to serve immediately for the freshest crunch, but this salad holds well if you want to prep it beforehand. Extra dressing keeps nicely in the fridge, so shake it up before your next use.

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Pro Tips for Making Twelve Superfoods Salad Recipe

Prep Ahead: Cook quinoa and edamame in advance to save time on busy days; both keep well refrigerated.
Massage the Kale: Give the kale a gentle massage with a bit of olive oil and salt before mixing—it softens it and cuts bitterness.
Shake Your Dressing Well: Shaking the dressing in a jar creates the creamiest, most emulsified texture without any whisking mess.
Taste and Adjust: The key to a balanced salad is tasting often, especially because the salad ingredients are so fresh and unseasoned.

How to Serve Twelve Superfoods Salad Recipe

Twelve Superfoods Salad Recipe - Recipe Image

Garnishes

When I plate this Twelve Superfoods Salad Recipe, I love adding a few extra walnuts on top for crunch and a sprinkle of extra feta cheese to highlight the creaminess. Sometimes, a few fresh mint leaves make a lovely fresh garnish that brightens everything up even more.

Side Dishes

Pair this salad with simple grilled chicken or roasted salmon for an easy balanced meal. It also shines alongside quinoa bowls or even as a colorful side for your weeknight pasta dinner. I find it works especially well when you want something light but still filling.

Creative Ways to Present

For special occasions, I’ve served this salad in glass jars to showcase the vibrant colors, layering the ingredients separately and tossing right before eating. It’s fun and makes it super portable for picnics or potlucks. Alternatively, a big rustic wooden bowl makes a stunning centerpiece for your table when entertaining.

Make Ahead and Storage

Storing Leftovers

I keep any leftover salad in an airtight container in the fridge for up to two days. Because of the dressing, the kale softens over time but still tastes great. Just give it a quick toss before serving again.

Freezing

Honestly, I don’t recommend freezing this salad because the fresh fruits and crunchy nuts lose their texture. Instead, freeze leftover cooked quinoa separately if you want to prep in advance.

Reheating

If you added warm proteins like grilled chicken, reheat those separately. The salad itself is best enjoyed cold or at room temperature, so I don’t heat the salad to keep those fresh vibrant flavors intact.

FAQs

Can I use other greens instead of kale in the Twelve Superfoods Salad Recipe?

Absolutely! While kale is the star here for its texture and nutrition, you can swap it for baby spinach, arugula, or mixed greens if you prefer a milder flavor or softer texture. Just keep in mind that softer greens may wilt faster once dressed.
Is it okay to prepare the salad dressing in advance?

Yes! I often make the dressing a day ahead and keep it refrigerated in a sealed jar. Just shake it well before pouring it over your salad. The flavors actually meld beautifully when made ahead.
Can I omit the nuts if I have allergies?

Definitely. You can leave out walnuts and sunflower seeds or replace them with seeds like pumpkin or hemp if those are safer for you. The salad remains delicious and packed with texture.
What’s the best way to store leftover salad?

Store leftovers in an airtight container in the fridge and eat within 1-2 days. The salad may become a bit softer, so toss it before serving to redistribute the dressing.
Can I use dried cranberries instead of cherries?

Yes! Dried cranberries work just as well in the Twelve Superfoods Salad Recipe, offering similar tartness and sweetness.

Final Thoughts

This Twelve Superfoods Salad Recipe has become one of my kitchen staples because it’s such a celebration of wholesome ingredients that taste amazing together. It’s reliable, fresh, and versatile—which is exactly what I look for in a go-to salad. I hope you enjoy making it as much as I do and that it earns a special spot in your recipe lineup, too. Trust me, whenever I bring this salad to a gathering, it disappears fast—so you’re about to make a real crowd-pleaser!