Mary Berry Superfood Salad

I first made this Mary Berry Superfood Salad because I was in that January mindset—you know, the one where you swear you’ll eat more greens but still want something that feels like a proper meal. To be honest, I didn’t expect much. “Broccoli and celery?” I thought. “That’s not lunch—it’s a side dish with delusions of grandeur.”

But then something odd happened: it worked. Really well. The dressing hits that magic lemony-sweet spot, the beetroot gives it colour and depth, and toasted pumpkin seeds? Game-changer. The only hitch? I completely forgot to skin the broad beans the first time. Bitter little devils. But let me show you how I fixed that—and why this salad has stuck around far longer than my January resolutions.

Why This One Works So Well

Most “superfood” salads lean heavy on raw kale and smugness. But this one? It’s fresh, yes—but also soft, crunchy, earthy, tangy, and totally satisfying.

The quick blanch on the broccoli and peas keeps their colour bright and texture snappy, while the beetroot and toasted seeds bring a proper bite. Mary’s lemony dressing ties the whole thing together without drowning it in oil. And honestly? The celery surprised me. I nearly left it out (never been a fan), but thinly sliced, it adds this clean crunch that plays so well with the beetroot.

INGREDIENTS + WHY THEY MATTER

• Tenderstem Broccoli (350g) – Blanched briefly, it stays vivid green and tender with bite. Regular broccoli works but needs thinner slicing.
• Broad Beans or Peas (100g) – I prefer peas for ease, but when I remembered to skin the broad beans? Lovely, nutty flavour.
• Celery (2 sticks) – Thinly sliced, it gives fresh crunch without overwhelming the mix.
• Cooked Beetroot (2 small) – Adds colour, earthiness, and just the right sweetness. I used vacuum-packed cooked beetroot (not pickled).
• Pumpkin Seeds (25g) – Toasted in a dry pan for 2–3 minutes until they pop—makes a huge difference.
• Dressing:
  • Garlic (2 cloves) – Crushed raw into the dressing; you can mellow it slightly by letting it sit 10 minutes before tossing.
  • Lemon Juice (2 tbsp) – Brightens everything.
  • Olive Oil (4 tbsp) – A smooth base.
  • Sugar (1 tsp) – Balances the sharpness.

Ingredient Swaps That Hold Up

• No pumpkin seeds? Toasted sunflower seeds or chopped almonds work too.
• Vegan-friendly as is. But if you fancy, add crumbled feta (goat’s cheese is too tangy here).
• No beetroot on hand? Roasted sweet potato works in a pinch—just don’t skip that earthy-sweet element entirely.
• Broad beans too fiddly? Use frozen peas. They’re honestly perfect here.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Broad beans tasted bitter	Forgot to skin them	Always pop them out of their thick skins
Soggy salad	Didn’t chill blanched veg properly	Refresh in cold water and dry thoroughly
Garlic overpowered dressing	Used too much or didn’t let it mellow	Let the dressing sit 10 mins before tossing

HOW TO MAKE MARY BERRY’S SUPERFOOD SALAD

1. Blanch your greens: Bring salted water to a boil. Add the broccoli and broad beans or peas, boil just 1 minute. Drain and plunge into cold water. Pat dry—don’t skip this or the salad gets soggy.
2. Prep the base: In a large bowl, toss in the blanched veg and sliced celery.
3. Mix your dressing: Whisk together crushed garlic, lemon juice, olive oil, and sugar. Let it sit 5–10 mins if you can—it mellows the garlic.
4. Dress and toss: Pour over the veg, season generously, and toss gently until everything’s coated.
5. Finish: Add beetroot batons on top (so they don’t stain everything purple) and scatter with toasted pumpkin seeds just before serving.

TIPS FROM MY KITCHEN

• I always toast the pumpkin seeds first—otherwise I forget until the salad’s already in bowls.
• If using broad beans, I skin them while the broccoli’s cooling. It’s fiddly, but oddly satisfying.
• I let the dressing sit 10 mins to mellow the raw garlic—it makes a difference.
• Sometimes I double the dressing and keep half in a jar for the next day.

STORAGE + SERVING

• Fridge: Keeps well for 2–3 days in a sealed container. I like it best slightly chilled, not fridge-cold.
• Freezer: Don’t bother. The texture turns to mush.
• Serve with: Grilled halloumi, poached chicken, or even a slab of sourdough and hummus. It’s filling, I promise.

FAQs – Real Query Answers

Q: Can I make this salad ahead of time?
A: Yes—but keep the dressing separate and add the beetroot and seeds just before serving so nothing goes soggy or stained.

Q: Do I have to toast the pumpkin seeds?
A: You should. It makes them nuttier and crunchier. Takes 2 minutes in a dry pan and totally worth it.

Q: Can I use raw broccoli?
A: Technically, yes—but blanching it for 1 minute makes it much easier to eat and digest. Plus, brighter colour.

Q: What’s the best beetroot to use?
A: Cooked, plain beetroot (not pickled). Vacuum-packed supermarket ones are perfect.

Try More Recipe:

• Mary Berry Caesar Salad
• Mary Berry Beetroot and Feta Salad
• Mary Berry Couscous Salad
• Mary Berry Asparagus Feta Salad