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.
