Winter Harvest Salad Recipe
roasted sweet potatoes, pickled beets, toasted pecans, tempeh bacon, french cut red onions, shredded brussels sprouts, pomegranate arils, crumbled feta, arugula, chopped kale, pomegranate vinaigrette dressing
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and golden brown.
- 2
Prepare the Tempeh Bacon
In a skillet, cook the tempeh bacon over medium heat until crispy, about 5-7 minutes. Remove and set aside.
- 3
- 4
Combine Salad Ingredients
In a large salad bowl, combine roasted sweet potatoes, pickled beets, toasted pecans, tempeh bacon, red onions, shredded Brussels sprouts, pomegranate arils, feta cheese, arugula, and chopped kale.
- 5
Dress the Salad
Drizzle pomegranate vinaigrette dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper to taste.
- 6
Serve
Serve immediately and enjoy your Winter Harvest Salad!
