Please enter the email you’re using for this account.
Dairy
Easy
40 Minutes
Diets 
A salad like this is super exciting to enjoy; it’s my new favorite. Add the whole grain if you want to make it a complete veggies + side dish component of your dinner. You can pair this with any balsamic vinaigrette; I like the one from VegiToss.
5 ounces kale or arugula
1 sweet potato, peeled and diced
2 Gefen Organic Beets or other vacuum-sealed beets, diced
1 cup cooked whole grain (quinoa or farro)
1/2 English cucumber, diced
1/2 cup pomegranate seeds
3 ounces Ta’amti Feta Cheese, grated
3 tablespoons Gefen Dried Cranberries (or use sugar-free dried cranberries)
2 tablespoons sunflower seeds
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Gefen Light Mayonnaise (or use sugar-free mayonnaise)
2 tablespoons water
1 tablespoon olive oil
1 teaspoon Dijon or yellow mustard
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon dried basil
Preheat oven to 425 degrees Fahrenheit. 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, dried cranberries, and sunflower seeds. Drizzle with dressing and toss before enjoying.
Photo by Chana Rivky Klein
How Would You
Rate this recipe?
Please log in to rate
Best salad ever!