This superfood salad with pomegranate is not only packed with nutrient dense foods, it is also delicious, making it an ideal light dinner or side dish. This salad is gluten-free and can be easily veganized by omitting the goat cheese.
This salad is full of flavor and texture. I served it to our dinner guests a few weeks ago and we ate every single bit of it. If you are looking for a new salad recipe, this is it. By using what is in season and available, this has quickly become one of my favorite winter salads.
what is a superfood salad?
This is simply a salad made with dark leafy greens as opposed to one made with a lettuce like iceberg, which lacks most of the nutrition found in leafy greens. When choosing a base for your salad, remember this: the darker the better. Spinach, kale, arugula, and swiss chard are all examples of dark leafy greens.
In additions to the greens, topping your salad with powerhouse ingredients is key. Choose ingredients that pack a ton of nutritional punch.
how do you make a kale superfood salad?
There are a ton of different ways to make a kale superfood salad. Most commonly, it has some kind of dark fruit and usually nuts on it as well.
This salad does too, as you can see from the photo above. Most of the kale salads I see look very similar with blueberries and almonds, but it’s winter and blueberries aren’t in season, so I chose pomegranate and pistachio.
how do you make a sweet potato salad?
You can use sweet potatoes on a salad like this one, in slices or cubes. You could also use them in place of white potatoes in a more traditional potato salad. They are low in calories, low in sodium, low in sugar (good for diabetics) and they have a ton of vitamin A and fiber.
So, however you decide to make your sweet potato salad, you’ve made a good choice. Another option for a sweet potato salad would be to take these ingredients and simply mix them up in a bowl. If pomegranate isn’t available, you could try dried cranberries.
what are the benefits of superfoods?
Nutritionally speaking, you couldn’t get more bang for your buck if you tried. We all know that we should be eating more salads, more greens, more vegetables. The problem is that they don’t always taste good. They just taste “healthy”, so that’s a turn off for some people.
Here’s the thing that will make all the difference – learn how to cook them in a way that you like. A plain baked sweet potato tastes completely different than a roasted sweet potato. This goes for pretty much all vegetables.
Let’s use an onion as an example. A raw onion versus caramelized onion – they are completely different and yet, still an onion. Same thing applies with superfoods, try different combinations that you like, because it might not be the same as what someone else likes.
I found out the hard way that someone in this house doesn’t like the texture of pomegranate arils, but I love them. So, there you have it.
superfood salad for lunch
Trying to pack lunches for the week can be a real chore. I struggle with it and I’m surrounded by food every single day of my life, so if I have a hard time, I’m sure I’m not the only one. Work lunches can get boring quickly because we reach for what’s familiar, easy and quick.
However, this can also mean either unhealthy choices or the same ol’ thing over and over. To use this salad for meal prepping purposes, divide your greens into your containers, layer everything on top except for the olive oil and pomegranate molasses. Put those in a separate dressing cup and voila. Delicious work lunches for the week.
superfood salad with pomegranate
This salad has a double dose of pomegranate benefits. It has pomegranate arils (seeds) and also a drizzle of pomegranate molasses, which I used as part of the dressing.
Ingredients and Equipment used in Superfood Salad:
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- 2 sweet potatoes, sliced 1/4" thick
- 4 oz goat cheese, crumbled
- 1/4 cup pomegranate, arils
- 1/4 cup pistachios, chopped
- 12 oz baby kale
- 1 tsp salt, kosher or sea salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp pomegranate molasses
- Preheat oven to 400°F. Place sweet potatoes on a baking sheet lined with parchment paper.
- Drizzle sweet potatoes with 1 tbsp olive oil, salt and pepper. Toss to coat evenly and arrange in a single layer. Roast for 10 minutes, then flip over and continue roasting for another 10 minutes, or until cooked through. Remove from oven and set aside to cool slightly.
- Place baby kale on platter, layer sweet potatoes, crumbled goat cheese, pomegranate and pistachios on top of sweet potatoes. Drizzle with remaining olive oil and pomegranate molasses. Sprinkle with flaked sea salt, if desired.
Amount Per Serving: Calories: 319Saturated Fat: 5gCholesterol: 13mgSodium: 757mgCarbohydrates: 32gFiber: 3gSugar: 10gProtein: 11g
What else can I have with this Salad?
- Citrus Pomegranate Salsa
- Sweet Potato Veggie Cakes
- Stuffed Pork Loin
- Grilled Lamb Loin Chops
- Curried Cauliflower with Golden Raisins
- Coconut Bread