Super Food Salad with Kale – Bachelor on a Budget Cooking Bachelor on a Budget Cooking

Super Food Salad with Kale

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May 27, 2016

I make a Superfood salad that is packed with nutritionally dense ingredients.


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Directions

1Mix chopped beets and squash with salt, and 2 Tablespoons of olive oil, and spread on a baking sheet with parchment paper. Throw in the oven at 425 degrees for 20-30 minutes. Flip halfway.

2Add some olive oil to a pan on medium high heat, and add chopped kale, fry and mix around for two minutes. Remove Kale from pan and chill in the fridge or outside.

3Turn pan to low, and add seeds. Toast in the pan for a few minutes till fragrant.

4For Vinaigrette, mix together 3 Tablespoons of Olive Oil to 1 Tablespoon of Balsamic Vinaigrette, with 1 teaspoon of salt. Add any pomegranate juice that's filtered to the bottom of your bowl. Shake or mix vigorously.

5Add all prepared ingredients to salad bowl, and top with Vinaigrette if eating immediately. Garnish with avocado, add pepper to taste, and serve.

Ingredients

2 Cups of Squash (Peeled and Chopped)

2 Cups of Beets (Peeled and Chopped)

1 Bunch of Kale (Washed, dryed, and chopped)

1 Pomegranate (Seeded)

1 Avocado

1/4 Cup of Sunflower and/or Pumpkin Seeds

5 Tablespoons of Olive Oil

1 Tablespoon of Balsamic Vinaigrette.

Salt and Pepper to Taste


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