I first fell in love with a salad like this at a restaurant a while ago. It was light, fresh, and had that perfect sweet-and-savoury balance that actually fills you up without making you feel heavy. Naturally, I had to come home and recreate my own version. I used what I had in the fridge, added a few extras, and now it’s a staple in my rotation—especially during the summer.

What’s in the Bowl:

Here’s what I usually include:

• Spring mix, kale + romaine: A mix of tender greens and a nice crunch.
• Cooked quinoa: Adds texture and keeps me full longer.
• Roasted beets: Sweet and earthy (I use the pre-cooked ones to save time).
• Blueberries: A little natural sweetness and a great source of antioxidants.
• Feta cheese: Creamy and salty—it pairs perfectly with the fruit.
• Roasted pecans & Pumpkin seeds: For crunch, healthy fats, and minerals like zinc and magnesium.

I top it with a quick homemade blueberry vinaigrette. I just blend a handful of blueberries with olive oil, balsamic vinegar, a splash of maple syrup, and a pinch of salt. It’s much brighter than anything store-bought.

Why I Love It (Besides It Being Delicious)

This bowl hits all the marks…

✔️ Quick to make

✔️ Full of good-for-you ingredients

✔️ Feels fancy but is totally doable on a weekday

If you’re like me and love knowing what your food is doing for you, here’s why this bowl wins:

• Quinoa gives you fibre and complete protein (hello, lasting energy).
• Beets are great for circulation and liver support.
• Blueberries are loaded with antioxidants for skin and brain health.
• Feta gives a nice calcium boost.
• Pumpkin seeds = magnesium, zinc, and healthy fats for mood and hormone balance.
• Pecans add heart-healthy fats and a gentle sweetness.

It’s all about balance, flavour, and textures. Sweet + salty, crunchy + creamy. I love when healthy food actually feels satisfying.

Dressing Options

If blueberries aren’t your thing (or you just want to mix it up), here are a few dressing swaps that work beautifully:

• Simple balsamic vinaigrette
• Citrus dressing with lemon or orange juice
• Honey mustard for a little zing
• Even a creamy tahini-lemon blend works if you want something richer

It’s a simple salad, but it’s become a regular part of my routine lately. Whether it’s lunch between errands or a light dinner on a warm evening, it just works. You can prep most of it ahead of time, and it holds up well if you’re packing it for later.

Let me know if you give it a try—or if you’ve got a go-to summer salad you’re loving right now. I’m always up for new ideas!

Simply Salt & Soul

The Salt (The Science): To make a raw salad more “Spleen-friendly”—especially if you find kale hard to digest—try massaging the kale with a little olive oil or lemon juice first. This simple step helps break down the tough fibres, making the nutrients more bioavailable and much easier on your gut.

Adding a cooked, neutral grain like quinoa is another smart move. It’s a complete protein with all nine essential amino acids, providing lasting energy. It also acts as a functional “bridge”—adding a warm, cooked element to raw greens makes the entire meal much more grounding and easier for your body to process.

The Soul (The Wellness): You might be thinking: “Wait, doesn’t TCM usually discourage raw foods because they can dampen the Spleen?” You’re right! TCM typically favours warmth to keep our “digestive fire” burning. However, health is about seasonality and balance. In the heat of summer, our bodies carry more internal heat, and cooling foods help us find equilibrium.

In TCM, quinoa is considered a Qi tonic that strengthens the Spleen and Kidneys. Adding this neutral-to-warm grain to your bowl is a smart way to “protect” your digestive fire. It balances out the cooling nature of the raw greens and berries, helping you stay nourished without “dampening” your energy.