I love salad, because it’s so versatile. You pretty much can throw anything on top of lettuce and call it a salad. It also can be very healthy and detoxifying.
Ingredients- Yields 2-3 servings
4 cups kale chopped
3 cups shaved brussels sprouts (I used trader joe’s pre shaved brussels sprouts, but you can buy them whole and dice them)
1/2 red onion sliced
1/2 cup crumbled blue cheese
1 medium to large sweet potato
1 pomegranate seeds removed
olive oil
salt & pepper
Directions
- Pre heat oven to 400. Dice up your sweet potato into inch cubes, place on a greased cookie sheet and drizzle with olive oil and sprinkle salt & pepper liberally on top. Place in your oven for 30 minutes. In the meantime assemble your salad. In a serving bowl add your kale, brussels sprouts, onion, and blue cheese. I made my own honey dijon dressing dressing (recipe below), and de seeded my pomegranate. Cut your pomegranate length wise and with a spoon de seed that sucker. BUT BE CAREFUL. Pomegranate seeds have a mind of their own while removing them. I have a pomegranate stained white shirt to prove it…maybe wear an apron? Or a garbage bag? Either, or…up to you…
- Once sweet potatoes are done. Take them out of the oven, let them cool for about 10 minutes and then toss them in your salad. Add the dressing of your choice, or the one below and EAT
Honey- dijon dressing
1 tbsp honey
1 tbsp dijon mustard
3 tbsp white wine vinegar
1/2 cup olive oil
salt & pepper
Directions
- Add all ingredients to a bowl, olive oil last which I recommend adding slowly and whisking at the same time (incorporates things faster). Set aside until ready to use.
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