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Chicago Superfood Salad

Chicago Superfood Salad


  • 1 bunch of kale, washed, stems removed and chopped
  • 1/2 cup frozen, shelled edamame, thawed
  • 1 pint local fresh blueberries, washed and drained
  • 1/4 cup pumpkin seeds
  • 1/4 cup walnuts, chopped
  • 1/4 cup goji berries
  • 1/2 red onion, diced
  • 3 large carrots, peeled and diced
  • 2 tablespoons chia seeds
  • 1/2 cup pure pomegranate juice
  • 1/4 cup Village Batch Organic Manaki Olive Oil (Chicago local)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon The Spice House turmeric (Chicago local)
  • Sea salt and black pepper to taste


  1. Combine salad ingredients and toss in a large bowl.
  2. In a separate bowl, combine dressing ingredients and mix well. Pour dressing over salad and toss to coat.
  3. Refrigerate for 1 hour before serving.
  4. Store in the refrigerator for up to 3 days.


  • Recipe from Target to Table: Creating Healthy and Delicious Meals One Superfood at a Time (available summer 2015) by Kristen Johnson, R.D, L.D.N, ACE-PT speaker, and director of social engagement for On Target Living.

Nutrition Information

Per serving: 271 kcal cal., 17 g fat (2 g sat. fat), 165 mg sodium, 8 g fiber, 12 g sugar, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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