power salad with ginger dressing

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NuStart · Recipes · Salads

Power Salad with Ginger Dressing

Oven · ~35 min · Serves 3 · about 2 cups each

Protein 5 g · Fiber 5 g · Calories 235

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Sodium about 345 mg per serving, about 15% of the 2,300 mg daily maximum

Ingredients

  • Salad: 1 large beet, diced
  • Salad: 1 small sweet potato, diced
  • Salad: 5 asparagus spears, cut into pieces
  • Salad: 1 cup baby kale and/or spinach
  • Salad: ½ cup quinoa cooked in low-sodium vegetable broth (Pacific Foods Organic Low Sodium, or any low-sodium brand)
  • Salad: ¼ red bell pepper, diced
  • Salad: ¼ cup cucumber, diced
  • Salad: 2 Tbsp roasted cashews, chopped
  • Dressing: 2 medium peeled carrots, diced
  • Dressing: 1-inch piece ginger, diced
  • Dressing: 1 garlic clove
  • Dressing: 1 Tbsp rice wine vinegar
  • Dressing: 1 Tbsp tahini
  • Dressing: 1 Tbsp reduced-sodium soy sauce (Kikkoman Less Sodium, or any reduced-sodium soy sauce)
  • Dressing: 1 Tbsp mayonnaise
  • Dressing: juice of ½ lemon

Directions

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  1. Preheat the oven to 375°F. Keeping each separate, roast the diced beet, sweet potato, and asparagus with a drizzle of olive oil, salt, and pepper (asparagus ~10 min, beets and potatoes ~20 min); let cool.
  2. Blend the dressing ingredients in a food processor until creamy, adding water as needed.
  3. Place the kale and/or spinach in a bowl.
  4. Top with the roasted vegetables, quinoa, diced vegetables, and cashews.
  5. Drizzle with the ginger dressing and enjoy.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Produce

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Broth. Any broth labeled low sodium or unsalted works here. Pacific Foods Organic Low Sodium is the one we tested with; its carton lists 50 mg of sodium per cup for chicken, 140 mg for beef and 120 mg for vegetable, against roughly 860 mg a cup for regular broth. The brand is not the point; the label is. Low-sodium broth does taste thinner than salted, and that is the whole idea: salt at the end, where you can taste it, instead of at the start where the carton decided for you.

No reduced-sodium soy sauce in the house? You do not need to buy a second bottle. Mix 3 parts regular soy sauce with 2 parts water; that lands within a few milligrams of the reduced-sodium version and keeps the liquid the recipe is built around, which is what you want in a dressing or a marinade. If you would rather not add water, use a scant 2 teaspoons for every tablespoon called for. That is the simpler move and it works well in a stew or a stir-fry, where a little less liquid will not be missed. Either way, taste before you add more.

Per-serving values are approximate and vary with brand, variety, and preparation.