Summer Superfoods Salad with Roasted Salmon

Superfoods Salad


I don’t know about you, but every time I go into a Whole Foods, I’m tempted by their salad bar. And the number one temptation for me is their superfoods salad, which inspired this version.

You’ll feel great after eating this colorful, summery salad full of nutrient-rich foods. As an added benefit, it holds up really well for several days, even after being dressed.

Difficulty: Easy
Time Intensity: Medium
Special equipment needed: None




  • 2 tbsp gluten-free tamari
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 4 salmon filets, skin removed


  • Remaining salmon marinade
  • 1 tsp ground ginger
  • 1 lime, juiced
  • 1 tbsp honey
  • 1 tbsp sesame oil


  • 1 sweet potato, cubed
  • 4 tbsp olive oil, divided
  • 1 tsp kosher salt
  • 1 bunch of kale, stem removed and cut into bite-sized pices
  • 1 pint blueberries, washed
  • 1/2 c. walnuts, toasted (350º for about 15 minutes or until fragrant and browning)
  • 2 tbsp flax seeds
  • 1 pint cherry tomatoes, washed
  • 1 head broccoli, stalk removed and cut into bite-sized florets

Summer Super Foods SaladInstructions:

  1. Preheat oven to 400º.
  2. Put sweet potato cubes  on a roasting pan and toss with 2 tbsp olive oil and salt. Roast until tender, about 25 minutes (will vary according to the size of your cubes).
  3. Once sweet potatoes are done, reduce oven to 375º.
  4. Prepare salmon for roasting by placing in a glass dish.  Mix tamari, rice vinegar and honey and pour half of it over salmon, setting the rest aside for the dressing.
  5. Roast salmon for about 15-20 minutes or until just done (will vary on the size of your fish).
  6. Prepare the kale by tossing it with 2 tbsp of olive oil and using your hands to massage each piece. Massage until bright green to tenderize it.
  7. Prepare the dressing by combining the remaining salmon marinade and remaining ingredients. Set asside.
  8. Assemble the salad by combining the kale, sweet potato cubes, blueberries, flax seeds, tomatoes and broccoli.
  9. Add the dressing and toss all ingredients to combine.
  10. Top with the salmon, which can be served cold or hot.

Serves 4