Kim’s Superfood Salad



Created by:

Yugumbir State School, QAST
Prep time:
20 min
Cooking time:
10 min




3cupsbaby spinach
1carrot, grated
2tomatoes, diced
2sweet potatoes
1Lebanese cucumber, sliced
1small tinbeetroot, thinly sliced
1small tin corn
4slicestinned pineapple, drained and chopped
1tbspchia seeds
2tbsp pepitas & sunflower seeds, mixed
3tbspsweet chilli sauce
1tbspolive oil
1tbspbalsamic vinegar


  1. Chop one sweet potato into quarters, length ways. Slice into 2.5cm slices.
  2. Mix olive oil, balsamic and vegetta in a bowl. Add sweet potato and coat with oil mix. Place on a lined baking tray and bake in 160 degrees fan-forced oven for 15-18 minutes. Cool.
  3. In a bowl assemble the salad of baby spinach, carrot, tomato, cucumber, beetroot, corn, pineapple, pepitas, sunflower seeds and chia seeds. Top with roasted sweet potato.
  4. Add a 30ml of sweet chilli sauce to a small serving container (with lid).
  5. Just before service, drizzle the sauce over the salad, or serve on the side.

Recipe description

A nutritious and delicious salad which is quick to assemble and satisfying. This recipe from Yugumbir State School was a finalist in the 2022 Recipe of the Year competition.


Add in capsicum for a different texture.  Or to increase the protein add in tuna or chicken.  Swap baby spinach with any lettuce leaf of your choice. Packaging suggestion: Use bio bowls with a clear lid. This recipe was an entrant in the 2022 Recipe of the Year competition which is funded by the Queensland Government through Health and Wellbeing Queensland. Health and Wellbeing Queensland

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