This salad is super easy and delish. I made this on a Monday and it stayed good until Thursday !! I will say, I recommend making the dressing and dressing it each time you eat it, rather than on the first day. Doing it too early and storing it in the fridge can kind of dry it out. I literally love sweet potatoes so much and they are sooo good with the hummus dressing.
Serves:2-3
Ingredients:
1 bag of kale (or 1 bunch, chopped)
Seeds of 1 pomegranate
1 sweet potato, cubed
1 ½ cups cooked quinoa
½ red onion, finely chopped
1 handful microgreens
¼ cup crumbled goat cheese
⅓ cup hummus
2 tbsp olive oil
1 lemon, juiced
Salt and pepper
Method:
1. Toss the sweet potato in olive oil, salt, pepper, cumin, and roast at 400 degrees for about 25-30 minutes
2. Massage the kale with a drizzle of olive oil and a pinch of coarse sea salt
3. Combine the kale, pomegranate, cooled quinoa, red onion, cheese, and microgreens in a large bowl
4. Combine the hummus, olive oil, lemon juice, salt, and pepper and whisk to form a dressing
5. Add the sweet potato to the salad, pour the dressing, and mix to combine
Comments