Are you ready to make an incredibly filling, nutrient dense salad that’s loaded with flavor + crunch and takes just 10 minutes to throw together?

You just said “yes” out loud, didn’t you?

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

This recipe is actually straight from the new cookbook, Superfoods at Every Meal, by Kelly Pfeiffer.

In Kelly’s book she focuses on the 10 everyday superfoods you see below and shows you how to easily incorporate them into your daily routine.

quinoa
chickpeas
kale
sweet potatoes
blueberries
eggs
honey
coconut oil
Greek yogurt
walnuts

If you asked me to list my top 10 favorite foods I think you’d find 9/10 of these on my list. (I would probably swap oats for Greek yogurt, but I do love yogurt.)

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

Kelly presents the information about these ingredients in an easy to understand and approachable manner. Her writing is relatable, and you can quickly tell what a kind and loving person she is after reading the first few pages of her book. She shares a story about her family, their health, and why she set out to make a change. Her determination to make healthy food her husband actually enjoys eating is inspirational.

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

The recipes in Kelly’s book show you exactly where to start with eating healthy. She teaches you how to incorporate these superfoods into many classic and comforting recipes that she’s reinvented with healthy additions and swaps. The ingredients she uses are very common pantry and fridge staples, which I love! You could pick her book up right before deciding to make dinner and have a handful of options with what you already have right at home.

Kelly keeps her recipes and cooking technique simple, like you’ll see with this salad. I was shocked at how quickly it came together and how much flavor was packed into each bite.

These are some of the classic recipes that Kelly has creatively reinvented with a healthier spin:

Quinoa Pizza Bites
Kale & Artichoke Dip
Sweet Potato Tots with Creamy Ketchup
Blueberry & Walnut Chicken Salad Sandwich
Honeydew Caprese Salad with Quinoa

And here are some others that I cannot wait to try:

Smashed Berry & Balsamic Kale Grilled Cheese
Mini Cheesecakes with Blueberries
Sweet Potato Pie with Maple Quinoa Crust
Sweet Potato Mac & Cheese
Chickpea Pesto Bagelwich
Quinoa Breakfast Tacos

Kelly’s recipes include meat & gluten, but she offers a large amount of vegetarian recipes and many are naturally gluten-free or are easily swapped with gluten-free flours and bread/wraps. Some of her baked recipes offer gluten-free options.

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

Print Recipe!

Recipe from Superfoods at Every Meal, shared with permission by Fair Winds Press

Chopped Purple Power Salad

gluten-free // yields 3-4 servings

for the salad:

2 tablespoons sesame oil
1 cup diced, de-stemmed kale
3/4 head purple cabbage, shredded and diced (appx. 3 cups)
1 cup cooked quinoa
3/4 cup coarsely chopped walnuts
1/4 cup crumbled goat cheese

for the dressing:

1/4 cup chickpeas, rinsed and drained
1 tablespoon soy sauce -- (use GF tamari if needed)
2 tablespoons honey -- (I used raw honey)
1 tablespoon plain Greek yogurt -- (I used full fat Greek yogurt)

To make the salad: Combine sesame oil and kale in a large mixing bowl. Gently massage the oil into the kale leaves by hand for approximately 2 minutes. This helps reduce the bitterness and softens the texture of the kale. Add the cabbage, quinoa, walnuts, and goat cheese and toss gently to combine.

To make the dressing: In a separate bowl, combine all dressing ingredients and use an immersion blender—a food processor or blender will also work—to puree until smooth.

Pour the dressing over the salad and toss thoroughly to combine.

----

Ashley’s notes:

I would make a double batch of the dressing because it was super tasty and because it soaks in a bit if you are going to eat this the following day. The salad holds up well for leftovers or a packed lunch. It’s also much easier to blend a double batch (rather than single) of the ingredients in a blender.

I also used sheep’s feta instead of goat cheese (forgot to buy it) and it tasted perfect.

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

And now it’s giveaway time!

Kelly and Fair Winds Press are giving away 1 copy of Superfoods at Every Meal for one of you to enjoy!

To enter: Leave a comment below telling me the ingredients you just can’t get enough of right now, or one healthy change you’ve made so far this year.

Giveaway ends: 2/9/15 9pm EST

Happy weekending!!!

It’s going to be in the 60’s + 70’s all weekend here, so if you need me I’ll be outside.

Ashley

Chopped Kale Salad

gluten-free, vegan // yields 3 meal-sized salads or 6-8 side salads

1/2lb asparagus

1 head kale, de-stemmed + finely chopped

3 cups chopped cabbage

3 radishes

2 bell peppers

1 green zucchini

1 1/2 cups cooked quinoa, chilled

1 cup cooked chickpeas, rinsed + drained

1-2 avocados, sliced

red onion, thinly sliced

2-3 portabella mushrooms, sliced

2 teaspoons sunflower oil

2 tablespoons balsamic vinegar

Make the dressing recipe first to allow flavors to develop while preparing the salad.

Trim the asparagus ends, chop into bite-sized pieces, and steam until just tender. About 7 minutes depending on the thickness. Place in an ice bath to chill, then drain + pat dry.

For the mushrooms: Add the oil to a pan over medium heat. Once hot, place the sliced mushrooms in the pan and add the 2 tablespoons balsamic vinegar. Cook until tender, about 7 minutes, stirring occasionally. Place on a plate and let cool fully.

Thinly slice then chop the radishes, pepper, and zucchini.

Place the kale and cabbage in a large mixing bowl and toss with desired amount of dressing. Massage until tender.

Add the chilled asparagus, radishes, pepper, zucchini, quinoa, and chickpeas in the bowl and toss with the greens. Add more dressing if needed.

Serve in large bowls with cooled mushrooms, sliced avocado, sliced red onion, pepper, sesame seeds, etc. Add more dressing if desired.

Creamy Almond Ginger Dressing

5 tablespoons creamy almond butter

1/4 cup apple cider vinegar

2 tablespoons olive oil

2-3 teaspoons gluten-free tamari, or soy sauce

2 1/2 teaspoons pure maple syrup

2 teaspoons grated ginger

1/4 teaspoon grated garlic

1/4-1/2 teaspoon black pepper

2-3 tablespoons water

Place all ingredients, excluding the water, into a jar and shake with the lid on until fully combined and creamy. It is important to use grated ginger + garlic, not minced. I use my microplane zester for this.

Add water slowly to thin out and shake to combine. Dressing will thicken as it sits. Taste and adjust if needed.