Kale Harvest Salad
Salads do not have to be boring! Ones like these, colorful and arguably loaded with more toppings than leafy greens, are the ones I actually crave. The juicy pomegranates and extra-virgin olive oil blend with each bite to create a light dressing. The seasoned, roasted sweet potatoes add to the vibrancy and delicious textures. Try this wholesome salad as a meal on-the-go, for something quick and nourishing at home, or serve as a vibrant side!
Ingredients:
1.5 cups sweet potatoes, cut into wedges
3 tbsp avocado oil
1 tsp oregano
1/2 tsp pepper
1/2 tsp pink salt
3 cups kale, chopped
1/2 cup pomegranate seeds
1/2 red apple, thinly sliced
1/4 cup goat cheese of choice, grated
1/4 cup pumpkin seeds
2 tbsp fresh cilantro
1/2 avocado, peeled + sliced
3 tbsp extra-virgin olive oil
Directions:
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Slice the sweet potato(es) into medallions about 1/2-1 inch thick, then into halves or quarters to create the wedges, and place them on the prepared baking sheet. Drizzle with the avo oil and sprinkle with the oregano, pepper, and salt. Mix this around to make sure the wedges are covered well. Place these in the oven to cook for 12 minutes on the middle rack.
Meanwhile, place the kale in a medium/large-sized serving bowl. Top with the pomegranate seeds, apple slices, grated goat cheese (if using), pumpkin seeds, cilantro, and avocado.
Once done cooking, add the sweet potatoes, then drizzle with the extra-virgin olive oil.
Grab a fork and enjoy!
Store leftovers (feel free to pack this for a later, on-the-go meal/side!), if any, in the fridge in an airtight container for up to 3 days. Although, the sooner you eat this, the fresher it will look and taste!
