bright, fresh, beautifully colored salad with pomegranate, crunchy, salty pumpkin seeds, roasted sweet potato, and a simple homemade vinaigrette.
This salad is the epitome of when you throw a bunch of crap into a giant bowl and it turns out to be phenomenal✨
If you do one thing this week, try this salad. It was possibly the best meal I've ever had and will be living rent free in my head for the next year. Or ten.
Just pick your favorite salad base, I chose chopped kale, cabbage and spinach today, then top with your roasted veggies and protein of choice, juicy pomegranate seeds, creamy avocado, seeds, and drizzle over your honey-olive oil based vinaigrette.
"Sweet pops of pomegranate, creamy avocado, and salty crunchy seeds. Sure to hook you with the first bite."
Sweet Potato: rich in vitamin A, vitamin C, potassium, fiber, and zinc.
Kale: an amazing source of vitamin C. Also perfect for this salad since it keeps everything from becoming soggy if you have leftovers (which I highly doubt you will ;).
Sunflower + Pumpkin Seeds: add a delicious crunch, protein, and vitamin E (antioxidant).
Dressing: couldn't be simpler. It's a blend of honey, sea salt, balsamic, fresh lemon juice, and olive oil.
How to store?
This salad can be stored in an air-tight container for up to 3-4 days. Using kale will help the salad last longer and prevent that dreaded sogginess.
Winter Salad
Ingredients:
SALAD
Mixed greens of choice
150g sweet potato, cubed
4 ounces chicken breast (or tofu)
Cauliflower and broccoli florets
1 large carrot, sliced
1/2 avocado, sliced, pit removed
1/2 pomegranate, arils removed
Handful pumpkin and sunflower seeds
1 tsp maple bourbon seasoning *optional
1/4 tsp cinnamon
1/2 tsp paprika
1/2 tsp garlic powder
Salt, pepper to taste
EASY VINAIGRETTE:
1-2 tbsp olive oil
1 tbsp balsamic drizzle
1/2 lemon, juiced
1-2 tbsp honey
1/4 tsp sea salt
(Serves 1 - 2)
Method:
1. Preheat the oven to 425F.
2. Dice the sweet potato and add to a baking sheet with parchment paper. Add the chicken (or tofu), cauliflower, broccoli, and sliced carrots, as well. Drizzle with olive oil, and add spices, tossing to coat.
*If you don't have maple bourbon seasoning, just throw together a quick blend of brown sugar, sea salt, maple syrup and vanilla extract. Keep this paste in a small jar in your fridge to use for salmon, sweet potatoes, carrots, and even popcorn!
3. Roast for 30 minutes until golden brown and tender.
4. Chop the kale, and massage with some lemon, salt, and a smidge of olive oil. Remove the arils from the pomegranate and set aside.
5. Make the vinaigrette: add all ingredients to a small jar and mix.
6. Add the greens, roast chicken, sweet potato, veg, pomegranate, avocado, and seeds to a large salad bowl. Drizzle the vinaigrette over the top of the salad and toss. Enjoy!
*Nutritional values may vary based on what you use.
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