We’ve talked about how peanuts are a Superfood with more protein than any nut and more than 30 essential minerals and vitamins, but how does that translate to your plate? Jennifer Iserloh, also known as the Skinny Chef, is a trained chef and certified health coach. She enjoys creating Superfood dishes and combining peanuts with other flavorful and nutritious ingredients.
Whether I’m looking for an energy boost, or a tasty unique meal, Superfoods always come to mind because they do both best. Superfoods are nutrient-dense, whole foods that have lots of vitamins and minerals that we need each and every day. But beyond just a multivitamin hit, Superfoods like peanuts, contain flavonoids, antioxidants, and other special plant-based nutrients that come in a perfect, tasty delivery system!
Looking for effortless ways to power charge your meals? Pair up Superfoods for a synergy that makes meals more nutritious and delicious! Peanuts add incredible crunch to this colorful salad but they also make a handsome match with spinach because the mostly good fat content in peanuts helps the absorption of fat soluble vitamins like vitamin A. Both peanuts and spinach have folate, a B vitamin. I call it a “life force” vitamin because you can’t make DNA without it and it’s crucial for properly oxygenating red blood cells, so important for an active lifestyle.
But why should your blood cells have all the fun? Crunchy peanuts, tender fresh baby spinach, and tangy pomegranate seeds make this sensational salad perfect for a fast meal that delights your taste buds. Kale, which has plenty of Vitamin A and Vitamin C, adds another interesting layer of texture and protein. Kick it up a notch with thinly sliced jalapenos. Can’t take the heat or want kids to dig into this salad? Add thinly sliced red bell pepper for color and a hint of sweetness.
2 tablespoon olive oil
1 tablespoon apple cider vinegar
½ teaspoon sea salt
¼ freshly ground black pepper
4 cups baby spinach leaves
2 cups thinly sliced kale
½ cup pomegranate arils
¼ cup unsalted dry roasted peanuts, chopped
1 small jalapeño, thinly sliced (optional)
1. Place the olive oil, apple cider vinegar, salt, and pepper in a large bowl. Whisk well to combine.
2. Add the spinach, kale, pomegranate arils, and peanuts. Toss well and divide between four plates.
3. Top with jalapeños and serve immediately.
Nutritional Stats Per Serving (2 cups): 164 calories, 4 g protein, 12g carbohydrates, 11g fat (0 g saturated), 0 mg cholesterol, 3 g fiber, 350 mg sodium.