Now this is my kind of salad! Nutty rice, crunchy almonds, and roasted sweet potatoes make this Hearty Fall Salad shine. The best part is when the pomegranate seeds burst with juice and combine with the flavors of the rest of the salad. The great news is that this salad will be as beautiful a day or two after the day you make it- all of the ingredients are sturdy and can keep in the fridge. Enjoy as a Thanksgiving side, and then as leftovers, too!
What (your ingredients):
2 small sweet potatoes
1 ½ cups cooked brown and wild rice
1 head kale, torn into bite-pieces
1/3 cup slivered almonds
Arils of 1 pomegranate
½ teaspoon salt
3 tablespoons good balsamic vinegar (I used Blackberry Ginger vinegar to add lots of flavor!)
1 tablespoon good olive oil
How (your directions):
Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat.
Cube sweet potatoes into bite-size pieces, and roast on lined baking sheet for 30 minutes.
Once sweet potatoes have finished roasting, toss them into a large bowl. Simply add remaining ingredients and toss until ingredients are evenly distributed.
Serve warm, room temperature, or cold!
Why (the science): The juice from pomegranate arils have 3X the antioxidant capacity of green tea!