Superfood Spinach Salad

by Chrissy

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Before I realized how easy it was to prep healthy salads for the week, Lauren and I would occasionally buy a salad or two from Trader Joe’s as a treat or when we had a busy week and knew we needed to take a healthy shortcut.

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I’m never really all that impressed with store-bought pre-made salads (unless they are from Whole Foods, which is unfortunate for the wallet), but there was one that I just loved. After eating this salad from TJ’s I knew I had to recreate it so I could enjoy it more often, and for a fraction of the cost.

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I posted the dressing a while back, but obviously never had any leftovers to share the whole salad recipe…my bad.

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So here it is, I call it the Superfood Spinach Salad. Full of healthy, filling and nutrient-rich toppings, this salad is a true winner, with spinach, cooked quinoa, dries cranberries, raw peptitas, carrot shavings, and edamame.

If you wanted to make this salad with even more protein, you can easily add some grilled chicken or tofu. Salads are super versatile like that.

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The dressing itself is mainly puréed carrot for a little sweetness, thicker texture and a boost of beta carotene. Fresh ginger and toasted sesame oil add a beautiful depth of flavor. This combo is pretty much the best thing ever.

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The dressing is a breeze to make, just pop all the ingredients into a blender or you can also use an immersion blender, which is what I like to use for my dressings, especially when I make smaller quantities.

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This salad is a beauty to serve at brunches, parties, picnics, potlucks…pretty much it’ll be a hit any and everywhere. I bet people will ask you what the secret is to making such a lovely salad. You can just tell them that it’s homemade dressings that make a salad extra tasty!


Superfood Spinach Salad

Print Recipe!

Serves 4-6


6 cups baby spinach (or 4 cups spinach and 2 cups romaine)

1 carrot, sliced in thin shavings

1/2 cup cooked quinoa

1/3 cup edamame

1/4 cup dried cranberries

3 Tablespoons raw pepitas

1/2 cup Asian Carrot Sesame Dressing (Recipe here), or to taste



Prepare dressing and set aside.

In a large bowl, place spinach and romaine, if you are using both, and then top with the rest of the ingredients. You can prepare this ahead of time, or make in individual servings for lunches, leaving the dressing on the side. When ready to serve, toss with desired amount of dressing and enjoy!


From the Little Yellow Kitchen,


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