Bright & Fresh
Introducing 2024, the most thrilling time to ever eat fresh and healthy! With the arrival of a New Year — fresh with possibilities for health and taste both— I wanted to share this recipe that's just like another: vibrant, colorful, full of attitude! Loaded with the goodness of seasonal produce and a bit of twist, this salad can both ensure to activate your taste buds as well as help you stick to that health regime. So, we are trying out from that should be loved by all — a salad suitable for any day you may need to make lunch in 15 minutes or want to serve an elegant rare privilege dinner.
Ingredients:
For the Salad:
— 4 cups of your favorite mixed greens (I used baby spinach, arugula and kale)
PS — If you have time: Roasted Sweet Potatoes1 medium sweet potato, peeled and cubed
– 1c halved cherry tomatoes
Cucumber 1 large (cut into slices)
- Avocado: 1, diced
– 1/4 red onion, thinly sliced
Quinoa: 1 cup cooked and cooled
1/2 cup, crumbled Feta Cheese
• Pomegranate Seeds : 1/4 cup
Toast the almonds: 1/4 Cup
For the Dressing:
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh Lemon Juice
— 1 tsp of Dijon Mustard
- Honey: 1 teaspoon
- Garlic: 1 clove, minced
- Salt and Pepper to taste
Fresh Herbs (Optional) – Chopped basil or mint for added freshness.
Instructions:
1. Roast the Sweet Potatoes:
- Preheat an oven to 400°F [200°C].
Drizzle olive oil over the cubed sweet potatoes and add garlic salt, pepper or whatever spices you like
~ Lay on a baking sheet and roast for 20-25 minutes or until golden brown at the edges. Cool before adding to your salad.
2. Prepare the Quinoa:
Directions Rinse 1/2 c of quinoa under cold water
Cook according to package instructions (usually 1 part quinoa : 2 parts water, bring to a boil then simmer for app. Cool to room temperature.
3. Assemble the Salad:
In a large salad bowl, combine mixed greens, cherry tomatoes,cucumber, avocado and red onion. Add the prepared quinoarotein).
Fold the sweet potatoes into it gently (they may squish and that's fine!). Sprinkle some feta cheese on top.
4. Make the Dressing:
Category- In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, honey (or maple), minced garlic and season with salt & pepper
- Adjust seasoning to taste. If you like or prefer, stir in a handful of freshly chopped herbs as well.
5. Toss and Serve:
Add a little of this dressing over the salad, right before serving.
Sprinkle with pomegranate seeds and toasted almonds for a nice textural contrast in addition to some bright pops of color.
Tips for Success:
– Season: whenever possible, use seasonal ingredients If it is in fall or winter, roasted beets, apples (for sweetness not sourness), pears.
Mix in grilled chicken, tofu, or chickpeas for a protein – boost to fill you up.
Packaged the ingredients seperately and then serve. That will help prevent it from going limp.
With my tips you can satisfy your cravings while nourishing yourself, and this Asian crunchy salad is no exception.
Why You'll Love This Salad:
Not only Is this 2024 salad full of color and flavor, but also packed with a variety of nutrients that are good for your body. Greens, sweet potatoes + feta pack a huge punch in terms of protein and fiber and healthy fats. A few pomegranate seeds for sweetness and antioxidants, toasted almonds because its a salad folks!
This salad is great for those looking to get back on track with a healthy routine, but also just plain yummy and hydrating. A burst of fresh, healthy ingredients all combined to make one incredible dish. Thank you for reading and enjoy every bite 🙂 Cheers to a healthy 2018!
Happy Salad Making!
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