If only every day of the year could feel like the first few weeks of January: new, fresh, exciting, and on-track. And though this year has really started off with a bang, tucking me away the past couple weeks to finish some bigger-scale projects, this hasn’t stopped me from eating healthfully. Rather, it’s in times like these that I feel the need to be a well-oiled machine the most. Superfood collection, I’m looking at you.
With that said, as cliche as it may be for a natural food advocate to say, I really do love salads. Love them. So light and fresh and easy to prepare, they make eating top-notch foods a no brainer. So for now, while the current vibe around here is all about getting this year off to the right start, this bright and perky salad combo has been my almost-everyday go-to.
Winter Citrus Salad
Loaded with poppy flavors like grapefruit and goldenberries, this bright salad makes well-balanced light lunch.
Makes 2-4 servings
1 cup uncooked quinoa
2 cups water
2 tablespoons olive oil
2 tablespoons yacon syrup or agave syrup
2 tablespoons champagne vinegar
½ teaspoon sea salt
½ teaspoon ground black pepper
5 ounces (1 package) mixed greens
1 cup torn radicchio leaves
1 grapefruit, segmented
¼ cup Navitas Naturals Rosemary Chia Pepitas, or regular pepitas
¼ cup chopped dried goldenberries
Combine the quinoa and water in a small sauce pan, and bring to a boil over high heat. Reduce heat to medium low and simmer for 15 minutes, or until all moisture has evaporated. Remove from heat and let stand for 5 minutes, fluff with a fork and let cool to room temperature.
Meanwhile, make the dressing: whisk together the olive oil, yacon syrup, vinegar, salt, and pepper.
In a large bowl toss together the salad greens, radicchio, grapefruit, golden berries, and pepitas. When the quinoa is cool toss in as well. Once ready to serve, toss the salad with the dressing and enjoy immediately.
