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
- 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.
- 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.
- Next prepare the dressing. Place all dressing ingredients into a small bowl and whisk until well combined or add into a high-speed blender
- 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.