Reset Salad
Reset Salad
Salads
Start the New Year fresh with our Reset Salad. Roasted sweet potatoes, coconut quinoa, crisp veggies, and a zesty lime-ginger dressing come together with crunchy cashews for a light, colorful, and delicious way to kick off 2026.
Ingredients
- ½ medium red cabbage, thinly sliced
- 3 large carrots, peeled & grated or thinly sliced
- 6 oz washed fresh baby spinach
- 1 bunch cilantro, chopped
- 8 oz shelled steamed edamame
- 1 red bell pepper, thinly sliced
- 2 small sweet potatoes, peeled and cut into 1” chunks
- 2 cups cooked Coconut Quinoa (see recipe below)
- 1 cup roasted cashew halves and pieces
- 1 Tbsp SELECT Extra Virgin Olive Oil
- Salt & pepper
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- 2 Tbsp Natural Nut Butter or Tahini
- ¼ cup Olive Oil - Persian Lime (sub. SELECT or Peperoncino Garlic Crush)
¼ cup Balsamic - Ginger & Honey (sub. Black Garlic)
- 2 tsp Honey or agave syrup (optional)
- Juice & zest from one lime
- Pinch of sea salt
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- 1 cup uncooked quinoa
- 15 oz. canned full-fat coconut milk
- 1/2 cup water
- 1 Tbsp maple syrup, or more, to taste
Directions
Preheat the oven to 350 degrees and arrange sweet potato chunks in a single layer on a baking sheet. Drizzle with SELECT olive oil and season with salt and pepper, then roast for 30 minutes or until tender.
- While the sweet potatoes roast, make the dressing by combining all ingredients and whisking vigorously until smooth.
- Make the coconut quinoa by placing coconut milk, water, maple syrup, and quinoa into a saucepan. Bring it to a boil over high heat. Turn the heat to low, cover the saucepan, and let the quinoa cook for about 15 minutes or until the quinoa is tender.
- When sweet potatoes are done roasting, mix with red cabbage, carrots, cilantro, edamame, and red bell pepper in a bowl and toss with 2 Tbsp dressing.
- Layer 1 cup baby spinach in the bottom of a bowl, top with ⅔ cup Coconut Quinoa and 1 cup of the mixed vegetables.
- Drizzle with dressing to taste, top with cashews, and enjoy this delicious reset!
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