I first had a salad like this at a restaurant a while back, and I couldn’t stop thinking about it. Light, fresh, that sweet and savoury balance, and it actually felt satisfying without that heavy after-feeling. So I went home and tried to recreate it. I used what I had in the fridge, added a few extras, and now it’s on regular rotation, especially in 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, a handful of blueberries blended with olive oil, balsamic vinegar, a splash of maple syrup, and a pinch of salt. It takes about two minutes to make and tastes better 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 texture. Sweet and salty, crunchy and 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 in my rotation lately. Whether it’s lunch between errands or a light dinner on a warm evening, it just works. Most of it can be prepped ahead too, so 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 looking for new ideas!

Simply Salt & Soul

The Salt (The Science): If you find kale hard to digest, massage it first with a little olive oil or lemon juice. It takes about a minute and it genuinely makes a difference, it breaks down the tough fibres and makes the whole thing easier on your gut. The quinoa isn’t just there for protein either, though it is a complete protein with all nine essential amino acids. Adding a cooked grain to raw greens gives your digestive system something warm and grounding to work with, which makes the whole meal easier to process.

The Soul (The Wellness): And yes, I know TCM usually leans away from a lot of raw foods. But health is also about balance and seasonality. In the heat of summer, when the body already feels warm, a cooling salad can make sense. The key is how it’s built, which is where things like massaged kale and quinoa come in. Sometimes there are guidelines, and part of the process is knowing when to adjust them a little.