Cruciferous and nutrient-dense, this Colorful Superfood Spinach Salad checks all the boxes. Packed with superfoods, protein, and tossed in a White Balsamic Honey Mustard Vinaigrette, it’s a satisfying bowl of greens that balances color, crunch, texture, and layers of flavor. Healthy eating doesn’t have to be boring—this salad proves it.
What’s in the Colorful Superfood Spinach Salad?
- Spinach – very low calorie, high in vitamin C, and a good source of magnesium and potassium
- Baby kale – rich in vitamins A and C and a source of calcium
- Roasted butternut squash – fiber-rich, low in calories, and high in vitamin A
- Pepitas – healthy fats, fiber, protein, calcium, and iron
- Purple cabbage – low calorie, rich in vitamins C, K and B6, and full of anthocyanins
- Chickpeas – high in fiber, protein, and folate
- Quinoa – a nutrient-dense grain with fiber, minerals, antioxidants, and all nine essential amino acids
- Chicken breast – lean, high-protein option
- Feta cheese – bold flavor in a small portion
- Avocado – healthy fats, fiber, and potassium
I recently adapted a low-carb Mediterranean approach. Like many of us, quarantine added a few extra pounds—more baking, homemade pizza, and the occasional extra glass of wine—and I wanted meals that felt satisfying while supporting my goals. This salad features flavors I love, and it’s been easy to make it part of a sustainable routine while still allowing creativity in the kitchen.
How to Roast Butternut Squash
Roasting butternut squash is simple. If available, buy pre-peeled and cubed squash to save time. Otherwise, peel and cut the squash into 1-inch cubes.
Spread the cubes on a parchment-lined rimmed baking sheet, lightly spray or brush with extra virgin olive oil, sprinkle with kosher salt, and roast at 400°F (200°C) for about 20 minutes or until tender and slightly caramelized. Let cool before adding to the salad.
Shortcuts for Assembling This Delicious Salad
- Buy packaged, pre-washed mixes of spinach, kale, and cabbage to save time.
- Purchase pre-cut butternut squash or prepare a batch in advance.
- Batch-cook quinoa and store it in the fridge for quick assembly.
- Keep canned chickpeas on hand—they’re a pantry staple and save prep time.
- Use pre-cooked chicken from the deli or quickly poach chicken in an Instant Pot; grilled, baked, or shredded chicken all work well.
- Make a double batch of the White Balsamic Honey Mustard Vinaigrette so you’ll have dressing ready for multiple meals.
A quick Instant Pot trick: place a frozen chicken breast in the pot, cover with water, cook on high for 10 minutes (meat/stew setting), then allow a 10-minute natural release. The chicken shreds easily and stays moist—simple and reliable when you want an easy protein option. I believe good food can be both easy and delicious.
To assemble the salad: place two big handfuls each of spinach and baby kale in a large bowl. Layer in roasted butternut squash, cooked quinoa, shredded purple cabbage, chickpeas, pepitas, poached chicken, crumbled feta, and sliced avocado. Drizzle with White Balsamic Honey Mustard Vinaigrette and toss gently to combine. The result is vibrant, satisfying, and full of contrasting textures and flavors.
This Colorful Superfood Spinach Salad makes a great main-course salad, perfect for meal planning, brunch, or summer barbecues. Customize quantities to your taste and dietary preferences—once you make it, you’ll likely find yourself coming back to it again and again.
Inspired by this recipe? If you make it, tag the creator on social media to share your version. All content and photographs ©Claudia’s Table and claudiastable.com
Colorful Superfood Spinach Salad
Ana Coronado
March 2, 2021
Equipment
- Large bowl
Ingredients
- 1 container baby kale
- 1 container spinach (baby or regular)
- Shredded red cabbage
- Roasted butternut squash
- Pepitas (roasted, no salt)
- Chickpeas (canned, drained well)
- Avocado, sliced
- Feta, crumbled
- Cooked quinoa
- Chicken breast, shredded or sliced
- White Balsamic Honey Mustard Dressing (see note)
Instructions
Assembling the salad
- In a large bowl, place spinach and baby kale as the base.
- Add about 1 cup roasted butternut squash.
- Add about 1 cup cooked quinoa.
- Add about 1/2 cup shredded purple cabbage.
- Add about 1 cup chickpeas (drained).
- Add 1/3 cup roasted pepitas (no salt).
- Add about 1 cup poached or cooked chicken breast.
- Add about 1/2 cup crumbled feta cheese.
- Add 1 ripe avocado, sliced.
- Finish with about 1/2 cup White Balsamic Honey Mustard Vinaigrette and toss gently to combine.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
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