Description
A fresh and wholesome salad bowl packed with seasonal flavors and Whole30-approved ingredients.
Ingredients
- 2 cups chopped romaine lettuce
- 1 cup chopped kale
- 1/2 cup diced roasted sweet potatoes
- 1/2 cup diced roasted Brussels sprouts
- 1/4 cup diced red onion
- 1/4 cup pomegranate seeds
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled compliant bacon
- 1/4 cup diced avocado
- 2 hard-boiled eggs, sliced
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Roast sweet potatoes and Brussels sprouts at 400°F for 20 minutes.
- Whisk olive oil, apple cider vinegar, Dijon mustard, salt, and pepper for dressing.
- Arrange romaine and kale as the base in a bowl.
- Top with roasted vegetables, red onion, pomegranate seeds, walnuts, parsley, bacon, avocado, and eggs.
- Drizzle with dressing and serve immediately.
Notes
- Store dressing separately if meal prepping.
- Substitute any nuts for allergies.
- Add grilled chicken for extra protein.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Roasting
- Cuisine: American