The name says it all! This scrumptious fall harvest salad is filled with the flavors of the season. Piled high with Wonderful pistachios and pomegranate seeds, this sweet, salty, and healthy dish is packed with powerhouse foods to fuel you through the rest of the year. It's quick enough to whip up on a weeknight, but festive enough to serve on your holiday table! Get the recipe below:
Ingredients:
1 large sweet potato or yam
2 tablespoons olive oil
1 tablespoon fresh rosemary
2 teaspoons paprika
2 teaspoons salt
8 cups (or 2 big bunches) of lacinato kale - you can find this in the produce section at the grocery store, just look for dark leafy greens attached to long, fibrous stems
the juice of 1/2 a lemon
2/3 cup sliced pitted Medjool dates
2/3 cup salted and shelled pistachios
2/3 cup pomegranate seeds
1/4 of a large red onion, thinly sliced
1/2 cup plain goat cheese
1/4 cup olive oil
1 tablespoon 100% pure maple syrup
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
salt and pepper to taste
Step 1:
Preheat your oven to 425 degrees.
Wash, peel, and chop your sweet potato into 1 inch cubes and place onto a baking sheet.
Coat the sweet potatoes with 2 tablespoons olive oil, 2 teaspoons paprika, 1 tablespoon minced fresh rosemary, and 2 teaspoons salt.
Bake in the oven for 25 - 30 minutes, stirring halfway through until golden brown on each side.
Let the sweet potatoes cool on your counter while assembling the rest of the salad.
Step 2:
Strip the kale leaves from their stems.
Finely chop the leaves into shreds and place into a large mixing bowl.
Squeeze the juice of 1/2 of a lemon onto the chopped kale and massage it into the leaves. This helps take out any toughness!
Add to the kale:
2/3 cup sliced pitted Medjool dates
2/3 cup salted and shelled pistachios
2/3 cup pomegranate seeds
1/4 of a large red onion
1 cup roasted sweet potatoes (you can save any leftovers for a delish breakfast hash!)
Step 3:
Make the dressing:
Whisk together 1/4 cup olive oil, 1 tablespoon 100% pure maple syrup, 2 tablespoons apple cider vinegar, and 1 teaspoon dijon mustard with salt and pepper to taste.
Step 4:
Pour the dressing over your salad (you may not need it all depending on your preference) and gently toss! Trust me, your tastebuds are about to SING!
Health benefits:
This salad is the perfect mix of nutrients your body needs to THRIVE. From complex carbs to antioxidants, healthy fats to fiber, you can feel good about eating this dish and feeding it to your family! This recipe is gluten-free and can easily be made paleo, Whole30, and vegan if you decide to skip the cheese. However, I highly recommend keeping it in, as it adds a delectable creaminess while still being easier to digest for those that are lactose intolerant. Pistachios are chock full of protein, essential vitamins, fiber, and antioxidants, which also can be found in pomegranate seeds. This helps fight inflammation in the body, soothing your system. Kale is a true health elixir. It contains potassium, among other vitamins and minerals, and most importantly, helps protect your body from cancer. When you dig into this tasty dish, know you're giving yourself the warmest hug this holiday season. Sending blessings your way!
