A salad like this makes the whole table look beautiful…and it’s so enjoyable too.
This salad is a new favorite. It’s exciting to prepare, serve, and definitely to eat.
You can definitely swap the quinoa for any whole grain (or leave it out if you already have some grainy side dishes in your meal and want to focus on the veggies).
You can pair this with any balsamic vinaigrette; store-bought is fine. Or, simply use the recipe below.
The Jewel Salad
Ingredients
- 5 oz kale or arugula
- 1 cup cooked quinoa
- 1 sweet potato, peeled and diced
- 2 vacuum-sealed beets, diced
- ½ English cucumber, diced
- ½ cup pomegranate seeds
- 3 oz feta cheese, grated
- 3 tbsp craisins
- 2 tbsp sunflower seeds
Creamy Balsamic Vinaigrette:
- 2 tbsp balsamic vinegar
- 2 tbsp lite mayonnaise
- 2 tbsp water
- 1 tbsp olive oil
- 1 tsp dijon or yellow mustard
- 1 garlic clove, crushed
- 1 tsp salt
- ½ tsp dried basil
Instructions
- Preheat oven to 425°F. Add sweet potato cubes to a greased baking sheet. Add beets to another baking sheet. Spray veggies and sprinkle with salt. Bake for 20 minutes, or until sweet potatoes are soft.
- Combine all dressing ingredients.
- In a bowl, layer kale, whole grain, sweet potatoes, beets, cucumbers, pomegranate seeds, feta, craisins and sunflower seeds. Drizzle with dressing and toss before enjoying.
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