ROASTED SWEET POTATO AND POMEGRANATE SALAD
Ingredients
Scale
- 4 cups baby kale or mixed greens
- 2 medium sweet potatoes, peeled, cubed, and roasted
- 1/4 cup feta cheese, crumbled (or a milder cheese like mozzarella)
- 1/4 cup pomegranate arils
- 1/4 cup pumpkin seeds, toasted
- 1/4 red onion, thinly sliced
- Christie’s Zinfandel Vinaigrette
Instructions
- In a large salad bowl, combine the baby kale or mixed greens, roasted sweet potato cubes, feta cheese, pomegranate arils, pumpkin seeds, and red onion. Drizzle the salad dressing on top.
- ***Roasted sweet potatoes are super simple. Here’s how I make mine. Preheat the oven to 425ºF and prepare a baking tray with foil and non-stick baking spray. Peel and cut the sweet potatoes into ½ inch cubes and toss with some olive oil, salt, and pepper. Spread them out evenly on the tray and bake for approximately 30 minutes, flipping them every 10 minutes.