Superfood Salad
User Reviews
5.0
12 reviews
Excellent
Superfood Salad
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 sweet potato, peeled & diced
- 1 tbsp olive oil
- 1 tsp honey, optional
- Sea salt and freshly cracked pepper, to taste
- ¼ cup cooked farro
- ¼ cup cooked tri-color quinoa
- 4 cups lacinato kale, stems removed & finely shredded
- ½ cup cauliflower, chopped into small pieces
- ¼ cup chickpeas, drained **aka garbanzo beans
- ¼ green apple, thinly sliced
- 1-2 radishes, thinly sliced, to taste
- 2 tbsp dried cranberries
- 2 tbsp toasted pumpkin seeds
- 2 tbsp walnuts **pecans will also work
- Fran's vinaigrette, to taste
- freshly cracked black pepper, to taste
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Instructions
- Preheat the oven to 375 degrees.
- Peel and dice the sweet potatoes then place in a large bowl. Add the olive oil, honey, sea salt, and freshly cracked pepper, to taste. Toss well to coat evenly.
- Pour sweet potatoes onto a baking sheet and place in the oven to roast for 30 minutes, stirring halfway through bake time. Remove from oven and set aside to cool completely.
- Cook the farro per instructions in salted boiling water. Drain and set aside to cool completely.
- Next, cook the tri-colored quinoa, per instructions. Set aside to cool completely.
- Make the vinaigrette–click here for the recipe. Set aside to allow flavors to mingle.
- When ready to serve the salad, combine the finely chopped kale, cauliflower, cooled sweet potatoes, chickpeas, farro, quinoa, apple slices, radish slices, dried cranberries, toasted pumpkin seeds, and walnuts together in a large serving bowl.
- Drizzle the top with some well-whisked vinaigrette, to taste; toss to coat evenly. Serve immediately with freshly cracked black pepper on top. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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