This Super Food Salad with Sweet Potato, Kale, and Pomegranate is packed full of healthy ingredients then drizzled with a refreshing homemade Lemon Vinaigrette dressing.
I don’t know about you, but by the time Wednesday rolls around I’m feeling pretty sluggish (I like to refer to it as my mid-week slump). To help combat this, I usually like to double up on vegetables and protein to help fuel me through the rest of the week, and this salad is the perfect way to do just that.
It is loaded with nutrients but doesn’t sacrifice health for taste (a MUST in my book) and looks gorgeous to boot. Oh, and did I mention it takes about 20 minutes to throw together?
Super Food Salad Ingredients
This “super food bowl” has red kale (also used in this kale soup recipe) mixed with romaine lettuce, sweet potato, radishes, beets, gorgonzola, and pomegranate all topped with a zesty lemon vinaigrette. I know it’s a lot of veggies, but I promise even the “health averse” will come around. If you don’t like any of the above vegetables, feel free to swap them out for your favorites!
But please, don’t leave out the pomegranate. Besides their aesthetic contribution, the pomegranate seeds add a nice crunch and subtle tartness that helps balance out the earthy vegetables. Or you could always eat them by the handful…. just me?
Oh, and a little fun fact for you. Apparently, eating salads (especially those with lots of nutrients) with a creamy/fatty component (like salad dressing) significantly helps your body absorb the nutrients from the food you are eating! How awesome is that? So don’t leave out the cheese!
Super Food Salad with Sweet Potato, Kale, and Pomegranate
This Super Food Salad with Sweet Potato, Kale, and Pomegranate is packed full of healthy ingredients then drizzled with a refreshing homemade Lemon Vinaigrette dressing.
Ingredients
Salad
- 1 sweet potato, cut into medallions
- 2 cups red kale chopped
- 2 cups romaine lettuce
- 2 radishes, thinly sliced
- 2 beets, cooked and thinly sliced
- 1 pomegranate, de-seeded (or store-bought arils)
- 3 tbs Gorgonzola
Lemon Vinaigrette Dressing
- 6 tbs fresh lemon juice (about 2 lemons)
- Zest from 2 lemons
- 2 tsp agave nectar (honey will work fine)
- 2 garlic cloves (I used a micro-plane zester to help it disperse evenly)
- 1/4 cup olive oil
Instructions
- Preheat the oven to 375°F.
- To prepare the vinaigrette, simply combine the ingredients in a small bowl and whisk together. Set aside.
- For the sweet potatoes, 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.
- Meanwhile, for the beets, boil at a medium-high heat for about 20 min 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 and serve.
