This salad is packed full of nutrients and antioxidants. Kale is full of omega-3 fatty acids and is one of the most nutrient-dense foods out there. Pomegranates provide a delicious burst of sweetness to the dish.
Servings
2
Prep time
Cook time
Recipe
GF
Ingredients
- 1 large sweet potato, peeled & diced
- 2 tbsp extra-virgin olive oil
- Salt & pepper, to season
- 4 cups mixed greens (baby rocket & kale)
- 1 cup quinoa, cooked
- Seeds 1 pomegranate
- ½ cup roasted almonds, chopped
- ¼ cup soft goat’s cheese
Dressing - 2 tbsp balsamic vinegar
- ¼ cup olive oil
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
Method
- Preheat oven to 190ºC and line a large baking tray.
- Place the sweet potato on the tray, drizzle with olive oil and season with salt and pepper. Bake for 30 mins until the sweet potato is tender.
- Place the greens on a large serving plate then top with sweet potato, quinoa, pomegranate, almonds and goat’s cheese.
- Whisk all the dressing ingredients until well combined. Add ½ the dressing to the salad and toss gently.
- Serve with remaining dressing.
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