Superfood Salad

Kick off the year with a veggie-packed Superfood Salad featuring citrus-roasted broccoli, hearty kale and the satisfying crunch of sliced almonds.

What You’ll Need:

Method:

Quinoa and Kale:

1. Cook quinoa according to package instructions and keep warm.
2. In a small sauté pan, heat olive oil over medium heat. Add garlic, salt, and pepper, and sauté for 1–2 minutes until softened.
3. Stir in kale until just wilted, then fold the mixture and green onions into the cooked quinoa.

Citrus-Roasted Broccoli:

1. Preheat oven to 400°F.
2. In a large bowl, toss broccoli florets with lemon juice, olive oil, water, salt, and pepper.
3. Spread broccoli on a sheet pan and roast for 15 minutes, or until tender and lightly browned.

Smashed Avocado:

1. While quinoa and broccoli cook, smash a whole Hass avocado in a bowl.
2. Season with salt and pepper to taste.

Assembly:

1. In individual bowls, layer arugula, quinoa and kale mixture, roasted broccoli, and smashed avocado.
2. Top with sliced almonds and drizzle with your favorite vinaigrette.

Tip: Add toasted pepitas (pumpkin seeds) for extra texture and protein.

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