Massaged kale salad with shaved Brussels, red cabbage, beets, and berries tossed in a lemon-cayenne vinaigrette and topped with miso-glazed salmon and pepitas. This superfood salad is brimming with heart-healthy omega-3 fatty acids, vitamins, minerals, and antioxidants. If I could eat one salad every day for the rest of my days, it would be this one.
Every component of sweet, savory, tangy, umami, crispy, and crunchy exists in this virtuous bowl of goods and I want to MARRY IT.The term “superfood” gets tossed around pretty loosely these days, and to be honest, I haven’t always been a fan of it. Not only is the term highly subjective, but it has the tendency to dim the spotlight on other healthy foods that weren’t crowned with the superfood “health halo”, yet are perhaps equally nutritious.
But on the flip side, if it piques the interest of consumers and gets them to eat healthier, I’ll support it. As long as we don’t forget that all healthy foods are pretty damn super and deserve a placeholder in our diet.So why slap a “superfood” label to this salad? Let me name the reasons (er, ingredients)!
- Salmon: packed with heart-healthy omega-3 fatty acids, protein, and vitamins.
- Miso: rich in gut-healthy probiotics.
- Kale: high in vitamins A, C, and K, as well as a good source of fiber.
- Brussels sprouts: excellent source of vitamin C, and a great source of vitamin A, potassium, folate, and iron.
- Berries: packed with antioxidants (s/o to anthocyanin!), fiber, vitamin C, potassium and folate.
- Beets: rich in antioxidants and folate, and a good source of fiber, potassium and nitrates.
- Pomegranate: great source of fiber and potassium, and more antioxidant capacity than red wine and green tea.
- Greek yogurt: packed with protein, probiotics and calcium.
Also worth mentioning is the the heart-healthy monounsaturated fats contributed by the avocado and the metabolism-supporting benefits of cayenne pepper. Phew!
I mean, heck, these salads may even have hangover-curbing abilities which is totally worth mentioning as we’re coming off of a 3-day weekend.
…I know I didn’t put the most stellar things in my body.These beautiful salads come together in only 30 minutes and hold up GREAT the next day (hale to the kale!). They’re perfect for weekday lunches and dinners, especially paired with a whole grain on the side.
They’re also very customizable. If you don’t like a particular ingredient, either leave it out or replace it with a different nutrient-dense fruit, vegetable, nut or seed. Now this is food that does the body and the taste buds good.
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
- 1 lb. salmon, sliced into four fillets
- 1½ Tbsp. white miso paste (shiro miso)
- 3½ Tbsp. olive oil, divided
- 1½ Tbsp. honey
- 1 Tbsp. apple cider vinegar
- 2 cloves garlic, minced
- Juice of 1 lemon
- ½ tsp. cayenne pepper
- ½ tsp. sea salt
- ¼ tsp. black pepper
- 1 bunch Lacinato kale, ribs and stems removed, torn or roughly chopped
- 2 cups shredded Brussels sprouts
- 2 cups shredded red cabbage
- ½ cup blueberries
- ¼ cup pomegranate arils
- ½ cup roasted beets, diced
- 2 Tbsp. pepitas
- Optional toppings: sliced avocado, Greek yogurt (for salmon)
- Combine miso and 1 Tbsp. olive oil in a small bowl; stir with a whisk. Rub evenly on flesh of salmon.
- Preheat broiler with oven rack 6 inches from heat. Place fillets, skin side down, on a foil-lined baking sheet. Broil for 6-8 minutes, until cooked through.
- In a medium-sized bowl, prepare dressing by combining remaining 2½ Tbsp. olive oil, honey, vinegar, garlic, lemon, cayenne, salt, and pepper. Stir with a whisk.
- Place kale in a large bowl. Pour dressing over kale and gently massage into leaves. Add remaining salad ingredients - brussels, cabbage, berries, pomegranate, beets, and pepitas - and toss to combine.
- Divide salad into 3 bowls and top with one piece of roasted salmon.