Sweet And Savory Salad Food

SWEET-AND-SAVORY KALE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
• For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
• Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
• Sprinkle the salad with the pomegranate seeds before serving.

SWEET AND SAVORY SALAD

Steps:

• Wash and rip lettuce, cress, cilantro and green onion, set aside in bowl.
• add diced avocado, apple and sliced cucumber.
• throw in the walnut pieces and cranberries.
• salt and pepper to taste.
• add dressings and toss.
• Enjoy.

SWEET AND SAVORY QUINOA SALAD

Steps:

• Wash quinoa thoroughly under cool running water using a sieve. Combine 2 cups water, quinoa and bring to a boil. Cook according to package instructions or approximately 20 minutes (covered). Cook corn in salted water until tender; then drain well.
• Place quinoa in a bowl and allow it to come to room temperature along with the drained corn.
• Meanwhile, chop scallions and parsley - add to quinoa once it has cooled. Add feta cheese and dried cranberries. Mix well. Add balsamic vinaigrette - mix well. Add additional dressing if needed. Adjust seasoning with salt and pepper.
• Allow salad to sit for at least 15 minutes to allow flavors to meld. Serve at room temperature and enjoy.

SWEET AND SAVORY BROCCOLI SALAD

Steps:

• Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
• Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
• Whisk mayonnaise, brown sugar, and red wine vinegar together in a separate bowl; drizzle over the broccoli mixture in small amounts, tossing the salad between additions to coat somewhat evenly.