Hey, have you tried the Twelve Superfoods Salad Recipe yet? It’s one of those dishes I turn to when I want something vibrant, healthy, and just bursting with flavor. The mix of textures and colors here is incredible—each bite feels like a little celebration of wholesome ingredients, and it’s surprisingly easy to whip up on a busy day.

What makes this recipe stand out is how it brings together a dozen powerhouse ingredients that each pack a nutritional punch. Plus, it’s ridiculously versatile—great for lunch, a side at dinner, or even a picnic treat. I’ve made this salad countless times and every time I’m reminded how fresh and satisfying superfoods can taste without feeling like a chore to prepare.

❤️

Why This Recipe Works

Balanced Flavors: Sweet, savory, and tangy elements blend harmoniously for a well-rounded taste experience.
Nutrient-Dense Ingredients: Each superfood ingredient contributes vital vitamins, antioxidants, and fiber, making it a nutritious meal or side.
Simple Prep: Despite including twelve ingredients, the cooking and assembly steps are straightforward and manageable.
Flexible and Adaptable: You can tweak the salad to your liking, swapping ingredients and dressing components for your tastes or dietary needs.

A white bowl filled with a fresh salad showing about four layers: the base layer is dark green curly kale leaves, slightly glossy and textured; scattered on top are small, round green edamame beans and light beige quinoa grains, adding small round shapes and soft texture; next are small clusters of walnut pieces and sunflower seeds, light brown with a rough texture, spread evenly; the final layer has plump, shiny red grapes and small, round dark blue blueberries, adding bright color contrast. The bowl is on a white marbled surface, and some blueberries are scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

What I love most about the Twelve Superfoods Salad Recipe is how the ingredients complement each other, both in flavor and texture. Most are easily found in grocery stores, but quality really shines through—so fresh kale, ripe blueberries, and crunchy nuts make all the difference.

Quinoa: A protein-rich grain that adds a nicely chewy texture and helps make the salad more filling.
Edamame: These young soybeans bring a pop of green color plus extra plant-based protein and fiber.
Curly Kale: This hearty green is packed with vitamins and has great structure to hold up under the dressing.
Blueberries: Fresh and sweet bursts that add natural sweetness and antioxidants.
Red Grapes: Their juiciness balances the earthiness from the kale and nuts.
Dried Cherries: A tart-sweet chewiness that layers in more flavor depth; dried cranberries work too.
Feta, Goat, or Parmesan Cheese: Adds creaminess and a salty tang that rounds out the flavors.
Sunflower Seeds: Crunchy and nutty, they provide a lovely contrast to the softer ingredients.
Walnuts: With their rich, slightly bitter profile, walnuts give complexity and good fats.
Orange Juice: This brings fresh citrus brightness to the dressing.
Olive Oil: A smooth base that helps infuse the salad with healthy fats.
Garlic: Minced finely to punch up the savory depth without overpowering.
Granulated Sugar, Salt & Pepper: These simple seasonings bring balance and elevate all the other ingredients.
Greek Yogurt: Adds creaminess and a hint of tang to the dressing while keeping it light.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve found the best salads come when you allow yourself to experiment a little, and the Twelve Superfoods Salad Recipe is perfect for that. I often swap walnuts for pecans or add a pinch more garlic depending on my mood, and it always turns out great.

Variation: When I made this salad for a vegan friend, I skipped the cheese and substituted with toasted nutritional yeast, which gave it a lovely savory note without any dairy.
Seasonal Substitutions: If you can’t find fresh blueberries, frozen work just fine, or try substituting with pomegranate seeds in the fall and winter for festive color and flavor.
Make It Heartier: Adding grilled chicken or chickpeas turns this salad into a more substantial main dish.
Mild or Bold Dressing: I usually make the dressing saltier than I think I should because kale needs a strong flavor, but feel free to dial it back if you prefer something lighter.

Step-by-Step: How I Make Twelve Superfoods Salad Recipe

Step 1: Cook the Base Ingredients

First, cook your quinoa according to the package directions—usually that’s 1 cup water to ½ cup dry quinoa. I like to make a little extra and save the leftovers for another meal because it keeps so well. While that’s cooking, toss your frozen edamame in boiling water for a few minutes until tender, then drain. It’s easiest to handle the quinoa and edamame separately before mixing everything together later.

Step 2: Prepare the Kale and Fruit

Strip the thick ribs off the kale and chop or tear the leaves into bite-sized pieces—you don’t want any tough bits when you’re munching. Give it a good rinse and dry. Then halve your grapes and get your blueberries and dried cherries ready. These fruits add a refreshing sweetness that’s just the right counterpoint to the kale’s earthiness.

Step 3: Toss Together Your Salad Ingredients

In your big bowl, combine half the cooked quinoa, edamame, kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, and chopped walnuts. Stir gently to mix everything but don’t crush the fruit. I always feel like this part lets me see all the vibrant colors come together before the magic of the dressing.

Step 4: Shake Up the Dressing

Grab a jar with a lid and add orange juice, olive oil, finely minced garlic, sugar, salt, and pepper. Seal it tight and shake it energetically for 1-2 minutes. Then add the Greek yogurt and shake again until smooth and creamy. I always taste the dressing here to adjust—remember, it should be a bit salty because it has to season the kale and other ingredients well.

Step 5: Combine Salad and Serve

Pour your desired amount of dressing over the salad and toss thoroughly so every bite is coated. Serve immediately for the freshest flavor and texture, although leftovers keep great in the fridge for a day or two. Trust me, the flavors actually meld beautifully if you give it a little time.

💡

Pro Tips for Making Twelve Superfoods Salad Recipe

Kale Prep: Removing the thick ribs and giving the leaves a gentle massage with a bit of olive oil or salt softens them for easier eating—try it!
Dressing Shake: Don’t rush the shaking; it really helps emulsify the dressing for a creamy texture without lumps.
Fresh is Best: Using ripe grapes and fresh blueberries elevates the salad, so buy those that feel firm and fragrant.
Storage Tip: Keep leftovers in an airtight container and add any extra dressing just before serving to avoid sogginess.

How to Serve Twelve Superfoods Salad Recipe

Twelve Superfoods Salad Recipe - Recipe Image

Garnishes

I like sprinkling a few extra sunflower seeds or chopped walnuts on top for that added crunch and a little fresh cracked black pepper for a bit of punch. Sometimes a little extra crumbled feta goes a long way, too, especially when serving as a main dish.

Side Dishes

This salad pairs beautifully with grilled chicken or salmon, but for a veggie-packed meal, I often serve it alongside warm roasted sweet potatoes or a crusty whole-grain bread. It even goes well with a light soup on chillier days.

Creative Ways to Present

For special occasions, I’ve served this salad layered in clear glass jars so guests can see all the layers of beautiful ingredients. It’s fun and makes a great grab-and-go option for potlucks or picnics. You could also use large lettuce leaves as edible cups for a pretty presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover salad in an airtight container in the fridge, preferably with the dressing separate to keep things crisp. When I’m ready to eat it again, I give it a quick toss with a little fresh dressing or a squeeze of lemon to brighten it back up.

Freezing

Because this salad relies on fresh fruits, crunchy nuts, and creamy cheese, I wouldn’t recommend freezing the assembled salad. However, uncooked quinoa can be made in advance and frozen for convenience if you want a quick prep next time!

Reheating

Since this is primarily a cold salad, reheating is not usually needed. But if you add any roasted veggies or proteins to make it a warm dish, you can gently reheat those separately and toss with the salad when ready to serve.

FAQs

Can I make the Twelve Superfoods Salad Recipe ahead of time?

Absolutely! It’s best to prep the quinoa, edamame, and dressing ahead and store separately. Assemble the salad and toss just before serving to keep everything fresh and crisp.
What can I substitute if I don’t have some superfoods on hand?

No worries—this salad is flexible! You can swap walnuts with almonds or dried cherries with dried cranberries. Frozen blueberries can be used instead of fresh, and any crumbly cheese like ricotta salata or cotija works too.
Is this salad suitable for vegans?

To make a vegan version, simply leave out the cheese and Greek yogurt in the dressing. You can substitute the yogurt with a plant-based alternative or add a touch of tahini for creaminess.
How long does the dressing keep?

The dressing stays good in an airtight jar in the fridge for up to one week. Just remember to shake it well before each use to recombine the ingredients.

Final Thoughts

The Twelve Superfoods Salad Recipe has become a go-to in my kitchen not only because it’s packed with goodness but because it’s so reliably delicious and satisfying. Whether you’re just stepping into the world of superfoods or looking for a fresh, tasty way to up your salad game, this recipe won’t disappoint. Give it a try—you might just find it becoming your new favorite, just like I have.