It’s no secret I love chia seeds for everything they do. Not only are they a versatile addition to almost any meal / snack / drink, but they are full of good-for-you vitamins and nutrients! Read on for a super easy recipe that is my go-to for a healthy meal during the week!
The biggest question I get asked in regards to adding chia seeds to my food is about taste.
What do chia seeds taste like?
In my opinion, there’s no real discernible flavor at all. They do add a little crunch if used dry, which is great in salads and granola, or the chia seeds will thicken and can get somewhat gelatinous when used in a smoothie, pudding, or other liquid.
This salad is one of my go-tos and is so easy to make on a weekend night to have for the rest of the week. It honestly takes less than 10 minutes from refrigerator to table, and is a huge step up from your basic (and super boring) iceberg lettuce based salad. If you’re going the pre-made route, I would omit the beets, pumpkin seeds, dried cranberry and chia seeds and only add right before being served.
1 c. spinach
1.5 c. spring mix greens
1 c. kale
3 brussels sprouts, sliced thin (I used a mandolin)
½ c. broccoli florets
3 roasted beets, diced
2 tbsp. baked pumpkin seeds
3 tbsp. dried cranberries
1. Add spinach, mixed greens, and kale to a large bowl and mix.
2. Add the brussels sprout, broccoli, beets, pumpkin seeds, dried cranberries and chia seeds
3. Drizzle with poppy seed dressing and serve!
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