This Supergreen Power Salad with Cranberry Hazelnut Quinoa and an Orange Vinaigrette is a close adaptation of my favorite lunchtime salad from Etai’s (formerly Udi’s) Bakery Cafe here in Denver.
So hey Monday, take this. A bowl full of tasty, electric greens might make this whole time change thing okay.
Kale. Arugula. Carrots. Quinoa. Cranberries. Nuts. Citrus. These are a few of my favorite things that always stay on my grocery list in the winter for filling + fresh meals!
Paired with sugar snap peas, store-bought shredded carrots and pre-steamed beets (this salad has enough components – so use your favorite shortcuts!), this salad comes together quite quickly and packs a punch. It’s got veggie staying power, and can hang out in the fridge for a few days without wilting into a mess.
- 6 cups lacinto kale, chopped
- 4 cups arugula
- 2 cups shredded carrot
- 4 small steamed beets
- 1 cup sugar snap peas, chopped
- 2 cups cooked quinoa
- ½ cup chopped hazelnuts
- ½ cup dried cranberries
- 1 orange, juiced (about ⅓ cup)
- 1 tablespoon agave nectar (or maple syrup)
- 2 tablespoons olive oil
- ¼ tsp salt
- Begin by cooking ½ cup dry quinoa per package instructions if you don't have any cooked on hand.
- In addition, prep by steaming your beets. Allow the beets to cool and then slice them thinly into matchsticks.
- Remove the ribs of the kale and chop the leaves. Add the kale to a bowl with arugula, shredded carrot, and sliced beets.
- Chop snap peas into 3-4 pieces each and add them to the salad.
- In a separate bowl, combine the cooked quinoa with the hazelnuts, dried cranberries, and the ingredients for the vinaigrette. Toss well to combine.
- Add the quinoa mixture to the raw salad ingredients and toss to combine.
- Serve immediately or reserve additional salad in the fridge for up to 3 days.
Since the sun will be out in Denver all this week, I’m excited for the snow to continue to melt away. I’ll be relying on these bright winter notes of citrus and greens together to get me through to spring produce.
A trip to the Bay Area this coming weekend should also help remind me that winter won’t be here forever. Any SF/Berkeley area recommendations are welcome (because I know you foodies have your favorite spots!).
Do you have a favorite go-to meal when you forget your lunch? Have you tried recreating it at home?