Super Food Salad with Sweet Potato, Kale, and Pomegranate
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
What You'll Need
  • I. Salad
  • 2 cups red kale chopped
  • 2 cups romaine lettuce
  • 2 radishes thinly sliced
  • two beets cooked and thinly sliced (I simply boil the beet roots for about 20 min or until tender)
  • 1 pomegranate de-seeded (to help with this, fill a large bowl with warm water. Quarter the pomegranate and submerse in the water. Using your hands, separate the seeds from the rind. The seeds will sink, so all you have to do is skim the top and you're good to go!)
  • 1 sweet potato cut into medallions
  • 3 Tbs. Gorgonzola
  • II. Vinaigrette
  • The juice of two lemons
  • The zest from two lemons
  • 2 tsp. agave nectar (honey will work fine)
  • 2 cloves of garlic (I used a micro-plane zester to help it disperse evenly)
  • ¼ cup olive oil
  1. Preheat the oven to 375.
  2. To prepare the vinaigrette, simply combine the ingredients in a small bowl and whisk together.
  3. For the salad, line a baking sheet with parchment paper. Add the sweet potato and drizzle with olive oil, salt and pepper and toss together with your hands. Bake for 20 minutes or until tender. add all the ingredients into a large bowl, reserving some pomegranate and gorgonzola. Add the vinaigrette and toss together, making sure to thoroughly coat. Top with reserved pomegranate and gorgonzola. Serve immediately!
Recipe by The Blonde Chef at