Yields:
4 Servings
Difficulty: Easy
Cook Time:
30 Mins
This is one of the best Holidays Salad recipes that In have come across. Roasted Sweet Potatoes Kale, Brussel Sprouts, pecans, dried cranberries, feta and pomegranate in order to make this festive looking salad.
The best way to eat uncooked Kale leaves is to give it a proper massage. I added in some balsamic vinegar, Maple Syrup and a pinch of black pepper to the leaves before ginognit a proper massage.
The only prep work needed for this salad is roasting the sweet potatoes. This is a make ahead recipe for parties and occasions. This salad can be enjoyed both at room temperature or cold too.
Try this festive looking salad for your next party or get together event.
#festive #salad
Ingredients
Instructions
- Peel and cube sweet potatoes and toss them in 2 tsp. oil and the spices (garlic, paprika, cumin and salt). Bake in preheated oven for 30 minutes turning once in between. Keep aside to cool.
- Finely chop kale leaves, discarding the stems and massage kale for about 5 minutes adding in some balsamic vinegar, maple syrup, olive oil, salt and pepper.
- Now add in finely chopped brussel sprouts. And then a couple of spoonful each of pecans and dried cranberries. Keep aside.
- Next up, whip feta cheese and yogurt adding inn a dash of lemon juice. Keep aside.
- To assemble the salad, first spread the feta-yogurt mixture onto a platter. Layer it with the greens and then final layer of the roasted sweet potato cubes. Top off the salad with pomegranate seeds, and more pecans, cranberries and feta if needed. Enjoy!