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? I also love this Tuna Chickpea Salad Wrap.
Marisa
Rebecca @ Strength and Sunshine says
This looks so delicious! It is packed! Love the hazelnuts and quinoa!
genevieve @ gratitude and greens says
Love all the veggies in this! I’m super excited about using fresh peas from the market for this- now that it’s spring and they’re in season! Happy Monday!
Marisa says
Yes! Can’t wait to get my hands on some peas!
Sarah @ Making Thyme for Health says
Oh, you’re coming to Cali! Yay! There are so many amazing places to eat, I don’t even know where to start. Lalime’s in Berkeley is amazing. Kind of pricey but worth it. And I also love Herbivore and Cafe Gratitude for casual vegan eats.
Although it looks like you’ll have your fill with healthy salads with this! It’s beautiful and I love the orange vinaigrette. Sounds so refreshing!
Marisa says
I didn’t have enough time to get to your recommendations this time, but I will when I return for the fall 😉
Erin @ The Almond Eater says
Ahh this salad looks delicious, but I think it’s the orange vinaigrette that I’m diggin’ most. I’ve been on an orange kick lately!
Marisa says
Yes! Try it out! I know you’ll appreciate the orange burst of flavor!