Superfood Salad
Servings 4
Equipment
- Baking Sheet
- Small Saucepan
Ingredients
- 1 sweet potato, peeled & diced
- 1 tbsp olive oil
- 1 tsp honey, optional
- Sea salt and freshly cracked pepper, to taste
- ¼ cup cooked farro
- ¼ cup cooked tri-color quinoa
- 4 cups lacinato kale, stems removed & finely shredded
- ½ cup cauliflower, chopped into small pieces
- ¼ cup chickpeas, drained **aka garbanzo beans
- ¼ green apple, thinly sliced
- 1-2 radishes, thinly sliced, to taste
- 2 tbsp dried cranberries
- 2 tbsp toasted pumpkin seeds
- 2 tbsp walnuts **pecans will also work
- Fran's vinaigrette, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat the oven to 375 degrees.
- Prepare the sweet potatoes by peeling and dicing them, then place them in a large bowl. Add the olive oil, honey, sea salt, and freshly cracked pepper to taste. Toss well to coat evenly.
- Pour sweet potatoes onto a baking sheet and place in the oven to roast for 30 minutes, stirring halfway through the baking time. Remove from oven and set aside to cool completely.
- Cook the farro according to the package instructions in a small saucepan of salted boiling water. Drain and set aside to cool completely.
- Next, cook the tri-colored quinoa according to the package instructions in a small saucepan of salted boiling water. Set aside to cool completely.
- Make the vinaigrette–click here for the recipe. Set aside to allow flavors to mingle.
- When ready to serve, combine the finely chopped kale, cauliflower, cooled sweet potatoes, chickpeas, farro, quinoa, apple slices, radish slices, dried cranberries, toasted pumpkin seeds, and walnuts together in a large serving bowl.
- Drizzle the top with some of the well-whisked vinaigrette, to taste; toss to coat evenly.
- Serve immediately with freshly cracked black pepper on top. Enjoy.