Cruciferous, and nutrient dense, this Colorful Superfood Spinach Salad ticks all the boxes. Chockfull of superfoods, protein, and dressed in a White Balsamic Honey Mustard Vinaigrette that will be your new favorite bowl of greens and dressing! Eating healthy can still be satisfying friends, you just need color, crunch, textures and layers of flavors.
What’s in the Colorful Superfood Spinach salad?
- Spinach-super low calorie, high in vitamin C, rich in magnesium and potassium
- Baby Kale-rich in vitamin C, vitamin A and calcium
- Roasted butternut squash-low calorie, fiber dense, and rich in Vitamin A
- Pepitas-good fat, fiber dense, protein, calcium and iron
- Purple cabbage- low calorie, rich in Vitamins C, K and B6 and anthocyanins.
- Chickpeas-rich in Fiber, protein and folate
- Quinoa-the near perfect food, Quinoa is rich fiber, minerals, antioxidants and all 9 essential amino acids.
- Chicken breast- high protein, low fat and low calorie
- Feta cheese-packs lot of taste in a smaller portion plus a favorite of ours
- Avocado-good fat, fiber rich, and rich in potassium.
I recently adapted a low carb Mediterranean diet. I, like many, have put on extra pounds during quarantine. And like many of us, baking, homemade pizza and some extra wine have definitely left a mark behind. In my case, an extra inch around my waist. These are flavors I already love, so it has not been hard to follow and it has allowed me a lot of creativity in the kitchen as well.
How to Roast Butternut Squash
Roasting butternut squash is very simple. If you have a Trader Joe’s, I buy their peeled and cut butternut squash. You can find peeled butternut squash pretty much in most grocery stores these days.
I place the peeled and cubed Butternut Squash on a parchment lined rimmed half sheet and spray extra virgin olive oil, sprinkle with a little salt (kosher) and roast for about 20 minutes. Allow to cool before adding to the salad.
Shortcuts for assembling This delicious salad
- Buy packaged cabbage, kale, spinach that is already washed and ready to eat.
- Buy cleaned and cubed butternut squash but I will show you how to prepare your own.
- Batch cook Quinoa (I will also show you how to do this.)
- Canned chickpeas are a panty hero. I always have them on hand.
- Buy chicken breast that is already cooked in your deli department or cook your own in an Instant pot. You can use grilled, poached or baked chicken for this salad.
- Make a double batch of my White Balsamic Honey Mustard Vinaigrette. You’ll have enough dressing for today and for later.
One of the best things to make in an Instant Pot is poached chicken. I take a frozen chicken breast, place in the pot with enough water to cover the chicken, 10 minutes on high, (meat/stew setting) and then another 10 minutes natural release. I remove the chicken, shred it, and allow it cool. It turns out surprisingly moist and well, it’s easy. If you know me by now, easy is something that is important. I always say that good food can be easy and still be delicious. There are times when being in the kitchen all day happens, but it should almost always be optional. 😘
So let’s put this big bowl of goodness together. Place spinach and baby kale in large bowl, about two big handfuls of each. Then layer in all the remainder. Add the White Balsamic Honey Mustard Vinaigrette and toss all the lovely goodness together. Amazeballs!!! Actually should be amaze-veg-balls!
I guarantee once you make this Colorful Superfood Spinach Salad once, you will be hooked. This is also a perfect salad for brunch, bbq and meal planning. It makes a mean main dish salad as well. Try it and let me know how you like it! If you love this salad, check out the recipes below for some inspiring salads!
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Colorful Superfood Spinach Salad
- Large bowl
- 1 container Kale baby
- 1 Spinach baby or regular
- Cabbage red, shredded
- Butternut squash roasted
- Pepitas roasted no salt
- Chickpeas canned, drained well
- Avocado sliced
- Feta crumbled
- Quinoa cooked
- Chicken breast shredded or sliced
- White Balsamic Honey Mustard Dressing see note
Assembling the salad
- In a large bowl, place Spinach and Baby Kale first.
- Add about 1 cup of roasted butternut squash
- Add about 1 cup of cooked quinoa
- Add about 1/2 cup of shredded purple cabbage
- Add about 1 cup of chickpeas
- Add 1/3 cup of roasted pumpkin seeds (no salt)
- Add about 1 cup of poached chicken breast
- Add about 1/2 cup of Feta cheese
- Add 1 ripe avocado
- Add about 1/2 cup of White Balsamic Honey Mustard Vinaigrette
All content and photographs ©Claudia’s Table and claudiastable.com