I was craving a really good, wholesome salad today. I went to the grocery store and picked up some things that are just super autumnal and in season this time of year. I was also inspired by sweetgreen, something that is always so delicious and so expensive! This diy version is just as good if not better. This salad is super easy, and incredibly delicious. It only requires a few ingredients, some you may even already have!
pomegranates
I love pomegranates. When they’re in season and fresh, they are soo good! I hate to be the person that’s says fruit is like candy (cause it’s not), but pomegranate seeds are basically candy. They’re crunchy, sweet, juicy, refreshing, and just my absolute favorites! Of course, I had to put some in the salad so that you can get a fresh bite with a burst of pomegranate juice.
the process
The vinaigrette is a really yummy, simple dressing. It’s your typical 3:1 ratio of oil to vinegar. I used apple cider vinegar, maple syrup, and dijon mustard for a really great harvest vinaigrette that basically tastes just like fall.
Then, it’s simply combining all the ingredients and eating! I really like to pour over the dressing over all the ingredients and massage it into the lettuce. I have two reasons for this, one is that it helps soften the kale and makes it less prickly, two I like that the crumbled gorgonzola pieces turn a little bit creamy and combine well with the dressing. So good!
[recipe title=”Harvest Salad with Roasted Sweet Potatoes and Maple Dijon Vinaigrette” servings=”4″ time=”30 mins” difficulty=”easy”]
Super delicious autumnal salad ready to eat within thirty minutes. Everything you love about fall in one bowl. It so satisfying and extremely delicious.
[recipe-ingredients]
– 5 cups shredded kale
– 2 cups raw shredded brussel sprouts
– 1/2 sweet potato, sliced
– 1/2 teaspoon chili powder
– 1/8 teaspoon cayenne pepper
– 1/4 teaspoon dried oregano
– 1/4 teaspoon garlic powder
– Kosher salt and pepper
– 2 tablespoons olive oil
– 1/2 cup pomegranate seeds
– 1/4 cup roasted, salted pistachios
– 1/3 cup crumbled gorgonzola cheese
Maple Dijon Vinaigrette
– 3/4 cup olive oil
– 1/4 cup apple cider vinegar
– 1 tablespoon dijon mustard
– 1 tablespoon maple syrup
– 1/8 teaspoon dried oregano
– Kosher salt and ground pepper
[/recipe-ingredients]
[recipe-directions]
- Preheat the oven to 425°F. Line a baking sheet with foil.
- Place sweet potato slices on the baking sheet and top with olive oil, chili powder, cayenne pepper, salt and pepper to taste, garlic powder, and oregano. Toss with your hands until all the slices are coated in the oil and spices. Place in preheated oven and bake for about 15 minutes or until soft and tender.
- While the sweet potatoes are baking, prepare the dressing. In a mason jar or bowl, combine olive oil, vinegar, syrup, oregan, and salt and pepper to taste. Mix together until emulsified.
- In a big, metal bowl, combine all the ingredients. Kale, brussel sprouts, pomegranate seeds, sweet potatoes, gorgonzola, pistachios and pour over dressing. With your hands, toss the salad together coating each ingredient. Serve and enjoy!
[/recipe-directions]
[recipe-notes]
Tips & Tricks: You can serve with grilled chicken to add some protein. But I really like this as a lunch or dinner. So easy and so delicious!
[/recipe-notes]
[/recipe]
