Super Green Goddess Recipe
Organic shredded kale, organic baby spinach, roasted sweet potatoes, shredded cabbage, spicy broccoli, roasted almonds, chickpeas, raw carrots, green goddess ranch
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized cubes. Toss them in a bowl with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
- 2
Prepare the Broccoli
While the sweet potatoes are roasting, bring a small pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
- 3
Prepare the Salad Base
In a large salad bowl, add the organic shredded kale and organic baby spinach as the base. Toss them together gently.
- 4
Add the Vegetables
Once the sweet potatoes have cooled slightly, add them to the salad bowl along with the shredded cabbage, spicy broccoli, shredded carrots, and chickpeas.
- 5
Add the Nuts
Sprinkle the roasted almonds over the top of the salad for added crunch and flavor.
- 6
Dress the Salad
Drizzle the green goddess ranch dressing over the salad ingredients. Toss everything together until well combined and the dressing is evenly distributed.
- 7
Serve
Divide the salad into serving bowls and enjoy fresh! This salad can also be kept in the refrigerator for up to a day if stored in an airtight container.