Description
The perfect salad to prep ahead and eat all week.
Ingredients
Scale
For the salad:
- 1 yam, peeled & cut into cubes
- 1 bunch kale
- 1 pomegranate
For the dressing:
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons cold-pressed, extra virgin olive oil
- 1 tablespoons raw honey
- 1 tablespoons sherry wine vinegar
Instructions
- Preheat oven to 425F. Place your cubed yams on a baking sheet and drizzle with a little cold-pressed, extra virgin olive oil. Bake for 20 minutes.
- Meanwhile, wash your kale, remove from the stem and cut into bite-size pieces (I use scissors). Remove the seeds from the pomegranate.
- Mix the dressing until well combined. Pour over your kale and massage the dressing in with your hands. Add the pomegranate seeds and roasted yams.
Notes
Make it Vegan
Use pure maple syrup instead of honey.
Nutrition
- Serving Size: 6