Lunch

Harvest Salad

Preparation: 60 minutes

Serves: 2

INGREDIENTS

  • 2 - 3 cups Kale and Spinach Mix
  • ½ Apple (Thinly Sliced)
  • ½ Pear (Thinly Sliced)
  • ½ Cup cucumber (Halved and Sliced)
  • ½ Cup brown rice & quinoa, cooked
  • ½ Red onion (Sliced)
  • 1 Small beetroot (Cut into cubes)
  • 1 Medium sized sweet potato (Cut into cubes)
  • 1/3 Cup pomegranate
  • 3 Tbsp pepita seeds
  • 3 Tbsp pecans
  • ½ Avocado, sliced
  • 100g Feta
  • 3.5 tbsp Olive

DIRECTIONS

  1. Preheat the oven to 200 degrees. Then toss sweet potato, beetroot, and red onion in 1.5 tbsp of olive oil and season with salt and pepper and place on a baking tray lined with parchment paper. Bake for 30-40 minutes.
  2. Preheat the oven to 200 degrees. Then toss sweet potato, beetroot, and red onion in 1.5 tbsp of olive oil and season with salt and pepper and place on a baking tray lined with parchment paper. Bake for 30-40 minutes.
  3. Next prepare the dressing. Place all dressing ingredients into a small bowl and whisk until well combined or add into a high-speed blender
  4. Once vegetables and rice are cooked, place kale, spinach, apple, pear, brown rice (Should be slightly warm, but not hot), onion, beetroot, sweet potato into a large bowl. Drizzle with the lemon mustard dressing and toss until everything is well combined. Finally top up salad with the pomegranate, feta, nuts, and avocado slices.