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Chopped Superfood Salad with Citrus Vinaigrette

This recipe includes all the colors! From the orange hues of winter squash, to golden and ruby beets, emerald green kale and rainbow-tinted peppers, it’s a real feast for the eyes and the taste buds! Our weekly haul is full of delicious and nutritious fruits and vegetables, many of which we consider to be superfoods. While there isn’t a formal definition or criteria to classify a food as a “superfood”, they’re commonly plant-based, nutrient-dense and contain a high concentration of healthy phytochemicals.

Many of the pigments that color the produce in our boxes, like the carotenoids in winter squash, betalains in beets, and anthocyanins in red onions, are antioxidant phytochemicals which may be protective against diseases like certain cancers and heart disease.

In addition to providing phytochemicals, the produce in this salad is nutrient-dense and beneficial in many ways. For example, kale is high in vitamins C and K to support our immune system and bone and eye health. As a cruciferous vegetable, kale contains the phytochemical sulforaphane which has been shown to be protective against various cancers. Apples are a great source of soluble fiber which can help to reduce blood cholesterol, promote healthy blood sugar levels, and support good gut bacteria.

Eating a variety of different colored fruits and vegetables throughout the week is one of the best ways to include essential nutrients, fiber, and beneficial phytochemicals in your diet. We’re so happy to help you add more healthy color and nutrient-dense produce to your plates week after week!

Chopped Superfood Salad with Citrus Vinaigrette

Active time: 30 Min.

Total time: 40 Min.

1 RFR orange, juiced


For the Salad:

4 cups peeled and cubed RFR butternut or acorn squash

1 tablespoon olive oil


½ cup uncooked red (or white) quinoa

1 bunch RFR kale, shredded or finely chopped

1-2 RFR beets, peeled and diced small*

1-2 small RFR golden delicious apples, diced

1 cup shelled edamame (thawed if frozen)

¼ cup diced RFR red onion

¼ cup toasted salted pepitas or sliced almonds

¼ cup dried cranberries or cherries

½ RFR avocado, diced (optional)

For the Citrus Vinaigrette:

1 orange, juiced

1 tablespoon lemon juice

3 tablespoons olive oil

1-2 teaspoons Dijon mustard

½ teaspoon salt


Pre-heat oven to 425 degrees. Toss the cubed squash or sweet potato with the olive oil and season to taste with salt. Spread the squash in a single layer on a sheet pan. Roast for 25 minutes, or until just fork-tender; set aside to cool.

Bring ¾ cup water and a very small pinch of salt to boil in a small lidded sauce pan. Add the quinoa, cover, and reduce heat to medium-low. Cook for 20 minutes, then remove from heat and allow to stand for 5 minutes before fluffing with a fork. This water to quinoa ratio results in al dente quinoa, which holds up best when tossed with salads. If you prefer more tender quinoa, add ¼ cup more water.

While the squash and quinoa cook, prepare the vinaigrette. Combine the orange juice, lemon juice, olive oil, mustard and salt in a jar, then shake it up until well combined.

To prepare the salad, start by tossing the shredded kale with the vinaigrette (as much as you like to taste) in a very large bowl. Using clean hands, massage the kale for 1-2 minutes. This works in the vinaigrette, helps to tenderize the kale, and reduces bitterness. Then, fold in the butternut/acorn squash or sweet potato, quinoa, beets, apple, edamame, red onion, pepitas or almonds, dried cranberries, and avocado until well combined. Divide the salad between two bowls.

*This salad incorporates the beets raw. If you prefer the flavor of roasted beets, roast them with the cubed squash.

How will you eat up the colorful produce in this week's box? Show us how you're enjoying it all and we'll share it to inspire others. Tag us @realfoodremedyrx on Facebook and Instagram.

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