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Kale, Sweet Potato & Pomegranate Salad

Crunchy salad with kale, pistachios, roast sweet potato and juicy pomegranates.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Salad
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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