The Jewel Salad
 
Ingredients
  • 5 ounces kale or arugula
  • 1 sweet potato, peeled and diced
  • 2 vacuum-sealed beets, diced
  • 1 cup cooked quinoa
  • ½ English cucumber, diced
  • ½ cup pomegranate seeds
  • 3 ounces feta cheese, grated
  • 3 tablespoons craisins
  • 2 tablespoons sunflower seeds
Creamy Balsamic Vinaigrette:
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lite mayonnaise
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 teaspoon dijon or yellow mustard
  • 1 garlic clove, crushed
  • 1 teaspoon salt
  • ½ teaspoon dried basil
Instructions
  1. Preheat oven to 425ºF. 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.
  2. Combine all dressing ingredients.
  3. 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.
Recipe by Between Carpools at https://betweencarpools.com/do-you-love-beautiful-dairy-salads-with-interesting-exciting-ingredients-try-this/