As we get into the swing of school, you might be feeling a little down. This Superfood Salad packs a punch that’s sure to get you on the right track. Blueberries, edamame, and cherries contain antioxidants and vitamins that’ll keep you from getting the school-year sniffles, while walnuts support brain health to keep your thinking cap sharp. This salad keeps well in the fridge and is a great, filling, and nutritious lunch.

For the salad: 

½ Cup blueberries

½ Bunch curly kale

½ Cup dry quinoa

½ Cup dried cherries

½ Cup chopped walnuts

½ Cup frozen edamame

½ Cup halved red grapes

⅓ Cup goat cheese

1 Small red onion

For the dressing:

2 Tablespoons olive oil

Salt and pepper to taste

¼ Cup lemon juice

1-2 Garlic cloves, minced

First, you’ll need to get your quinoa cooking. Follow the package directions, as every type of quinoa is slightly different. While your quinoa is cooking, you can get started on your edamame. Most of the time, you can cook edamame in the microwave. Just put it in a bowl and microwave it until it’s hot, then drain the water. Combine the quinoa and edamame in a large bowl big enough for the rest of your ingredients. 

For your kale, you might want to chop or tear it up into smaller pieces, as it can be a little awkward to eat sometimes. Make sure you wash it if it isn’t pre-washed. After this, you can chop up your onion, walnuts, and grapes. Add your kale, halved grapes, chopped walnuts, and onion, as well as your blueberries and dried cherries to the bowl. Toss everything, and then add your goat cheese. 

For the dressing, you’ll need to grab a small bowl and something to whisk with- a fork will do just fine. In the small bowl, combine the olive oil, lemon juice, salt, pepper, and minced garlic. Whisk it with a fork and pour over your salad, then toss to combine. I find that it’s actually better to let the salad sit with the dressing on it, as it helps to soften the kale.

There are a few changes you can make to make this salad fit your taste preferences. If you’re not big on kale, you can swap it out with baby spinach or a spring mix. You can also add strawberries or apples if you don’t have blueberries or grapes. Really, any fruit works well in this salad. 

If you prefer a more acidic dressing, you can substitute the lemon juice with apple cider vinegar, or if you’re more of a fan of creamy dressings, you can add a tablespoon of Greek yogurt to the dressing mix. You can also just use a store-bought vinaigrette if you’re in a rush. 

Feel free to add any toppings you like, such as grilled chicken, avocado, pickled beets, pistachios, or whatever you think you would enjoy with this salad. Happy cooking!