Kale, Sweet Potato & Pomegranate Salad
Crunchy salad with kale, pistachios, roast sweet potato and juicy pomegranates.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Salad
Cuisine Mediterranean
- 1 cup Kale
- 2 cups Spinach
- 1 medium Roast Sweet Potato Cubes
- 1/2 cup Cooked Quinoa
- 1 cup Pomegranate Seeds
- 1/2 cup Herbed Feta Cubes
- 3 Green Onion Sprigs
- 1/4 cup Pistachios
- Fresh Mint
Peel skin from sweet potato and clean. Cut into cubes, place on a roasting pan, coat in olive oil, salt, pepper to taste. Bake for 45 minutes at 400F. Set aside and cool before adding to salad.
Rinse quinoa, then place in a pot with double the amount of water, bring to a boil then let simmer until all the water is absorbed - approximately 20 minutes.
Layer ingredients - starting with the base of kale and spinach.
Top with balsamic fig dressing!
Keyword gluten-free, kale, quinoa, sweet potato, Vegetarian