Roasted Superfood Salad

  • Currently 4/5
From Homes & Gardens June 2007

This salad combines all those superfoods you have probably read that you "should" be eating in a way that showcases their great taste, appealing colors, and texture. Of course, it's a British recipe, so some of the ingredients might be hard to get, and I've converted grams and cm to the closest US equivalents.
2 tbsp hemp-seed or flax-seed oil
2 tbsp clear honey
1 tbsp balsamic vinegar
1 tsp sea salt flakes
1 orange, halved
2 sweet potatoes, cut into 1 inch chunks
3 raw beets, scrubbed and quartered
8 shallots, skinned and halved lengthwise
1 cup green broccoli
1 cup purple broccoli
3.5 tbsp seven seeds mix or any combination of sunflower, pumpkin, hemp, linseed, sesame, fennel and carraway seeds
3.5 tbsp mixed organic sprouts (mung bean, green and brown lentil, aduki bean and chickpea)
1. Preheat the oven to 425 degrees.
2. In a large bowl combine the honey, vinegar, and salt. Squeeze in the juice of one half of the orange and stir. Put the sweet potato, beets, and shallots into the bowl and turn until coated, then pour into a lightly oiled, shallow roasting pan and roast for 20-25 minutes or until tender and golden.
3. Blanch the broccoli stalks in boiling water in batches for 3-4 minutes each, then refresh in iced water. Drain and put to one side.
4. Combine the broccoli and roasted vegetables in a serving dish and sprinkle with seeds and sprouts. Squeeze over the juice from the remaining half orange and serve.
Meal   DinnerDish   Salad
Cooking Method   Roasted

Holly Seiferth

Member since Dec 2007

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