Sweet Potato, Collard Green, Pomegranate, and Sunflower Seed Salad
2 Medium sized sweet potatoes, cut into
1 Bunch Collard Greens or Curly Kale
¼ Cup Pomegranate Seeds
¼ Cup Sunflower Seeds, Toasted
Canola Oil or Olive Oil
Salt, to taste
Pepper, to taste
Apple Cider Vinegar, to taste
1 Tablespoon Yogurt
- Preheat oven to 400F. Toss the sweet potatoes in a small amount of oil, salt, and pepper. Roast in the oven or on the stovetop until tender.
- While the sweet potatoes are roasting, shred the collard greens or kale into small pieces and place into a bowl. Add the pomegranate seeds, sunflower seeds, and the sweet potatoes once they are finished roasting.
- Season the salad with salt, pepper, and apple cider vinegar to taste. This salad can be served right away or stored for up to 3 days. The salad can also be enjoyed hot or cold. If you want to enjoy the salad hot, just lightly sauté everything in a pan with the exception of the yogurt and pomegranate seeds. Add these ingredients at the end and serve immediately.
Recipe and photo courtesy of Pilot Light Culinary Director Justin Behlke.