- 4 cups broccoli florets
- 2 sweet potatoes peeled and diced
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup quinoa rinsed
- 1 bunch kale torn into bite size pieces
- 1/2 cup pomegranate arils
- 1/2 cup feta crumbles
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or foil.
In a large bowl, toss broccoli and sweet potatoes with olive oil, salt and pepper. Spread out on prepared baking sheet and bake for 30 minutes, or until lightly browned and crisp.
Meanwhile, add quinoa to a small saucepan with 1/2 cup of water, bring to a boil, reduce heat to simmer, cover and cook for 10 minutes or until water is absorbed. Remove from heat and set aside.
To prepare the salad place the torn kale pieces in the bottom of a large salad bowl. Top with the roasted veggies, quinoa, and pomegranate arils. Drizzle with your dressing of choice and toss to coat. Top with feta crumbles and serve!
Serving: 2cups | Calories: 174kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 382mg | Potassium: 464mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7527IU | Vitamin C: 68mg | Calcium: 121mg | Iron: 1mg