Soups are warm and cozy in the wintertime but salads can be too! With rich and savory flavors including lots of superfoods, salads can be as hearty and healthy as soups this season, especially when they are combined with Moringa. Moringa Powder can be used when cooking salad ingredients, blended into salad dressings or sprinkled atop any of your favorite wintertime salads. This superfood of all superfoods adds over 90 bio-nutrients that will keep your body revved and energized during the winter months.
Here are three of our favorite Moringa winter salads. We hope you enjoy them as much as we do.
Brussels Sprouts, Kale & Cabbage Salad
1 Tablespoon Moringa Powder
1 Tablespoon olive oil
1 cup walnuts, almond slivers or pistachios
2 tablespoons tahini
1 tablespoon honey
1 tablespoon Dijon mustard
1½ tablespoons Moringa Powder
5 tablespoons olive oil
½ teaspoon apple cider vinegar
½ teaspoon sea salt
1) Steam Brussels sprouts until tender. Slice into small chunks.
2) Chop kale and cabbage into long shreds.
3) Sauté Brussels sprouts, kale and cabbage in olive oil and Moringa Powder for 5 minutes until soft. Place in serving bowl and let cool.
4) Add in tangerine slices, pomegranate beads and nuts.
5) Mix ingredients for dressing in a separate bowl.
6) Toss salad mix with dressing and enjoy
Adapted from Green Kitchen Stories.
Roasted Squash & Cranberry Salad
1 large butternut squash
2 tablespoons olive oil
2 tablespoons Moringa Powder
½ cup dried cranberries
1 teaspoon onion powder
1 teaspoon nutmeg
Salt & Pepper
1) Peel your butternut squash and scoop out the seeds. Cut into cubes.
2) Toss with olive oil, onion powder, nutmeg, salt, pepper and Moringa powder.
3) Lay squash cubes on a greased baking sheet and bake at 350 degrees for 45 minutes until cubes are tender and golden.
4) Let cubes cool and then add to a bed of spinach leaves and top with cranberries.
Adapted from Budget Bytes.
Quinoa & Black Bean Salad
2 cups cooked quinoa
3 cups vegetable broth
3 tablespoons olive oil
2 tablespoons salt
½ teaspoon ground pepper
1 cup chopped basil
4 tablespoons Moringa Powder
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon sugar or natural sugar alternative
3 minced garlic cloves
1½ cups edamame
3 cups assorted cherry tomatoes
½ cup green onions
½ cup shredded carrots
1 can black beans
1) In a saucepan, cook quinoa in vegetable broth and 2 tablespoons Moringa powder until broth is absorbed into quinoa grains.
2) In a separate pan, sauté tofu in 1 tablespoon olive oil and 1 tablespoon Moringa powder until golden brown. Sprinkle with salt.
3) In a large mixing bowl, add remaining olive oil, salt, pepper, lemon juice, basil, Moringa powder, mustard, sugar and garlic.
4) Add quinoa to the sauce mixture.
5) Pour in steamed edamame, black beans, green onions and carrots to the quinoa and sauce. Stir lightly until all ingredients are moist.
6) Serve chilled.
Adapted from Cooking Light.