This salad has become a postpartum staple in our house. Every other week I’m finding myself with the same craving for this salad. I have no complaints. It is packed with fibre, protein and just what the OB ordered! This nourishing and flavourful salad is made with roasted sweet potatoes, kale, red onion, pomegranates, and feta cheese. Hardy, sweet and nutritious!
Set the oven to 400F. Layer a baking pan with parchment paper. Chop the sweet potato into ½ inch cubes. Toss with avocado oil, sea salt and pepper. Add to the baking pan and bake for 25-35 mins. They should be slightly brown and soft.
Rinse the quinoa in cold water. I use a mesh strainer and rinse the quinoa well to get rid of any starch. Then add the quinoa and veggie broth into a pot with a lid. Turn on high and bring to a boil (be careful if there is starch residue it will boil over so make sure you’re watching it). Once it reaches a boil, lower it to a simmer and let simmer for about 15 mins. All liquid should be absorbed and the quinoa should be puffy. Set a side and let it cool.
Once quinoa is cool. Add to a large salad bowl along with roasted sweet potato, shredded kale, chopped ¼ inch pieces of red onion, pomegranates, and feta cheese. Mix well so it is all incorporated together.
Using a small bowl add olive oil, balsamic vinegar, maple syrup, sea salt and pepper. Whisk together. Add the dressing to the large salad bowl and toss the salad. Serve and enjoy!
Preheat: 425F
Bake: 25-35 mins
Ingredients:
3/4C quinoa
1 1 1/4C veggie broth
2 small sweet potatoes
1 tbsp avocado oil
½ tsp sea salt
¼ tsp black pepper
1C shredded kale
1/3 C pomegranates
1/4C feta cheese
1/2 a red onion
Dressing
1/4C olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
½ tsp sea salt
¼ tsp pepper
Refined sugar-free, gluten-free & vegan! (without feta cheese)
