Ingredients
For the salad:
- 2 medium sweet potatoes, cut into ½-inch cubes
- 1 red onion, thinly sliced, divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon olive oil
- 2 cups cooked whole grain (eg. farro, barley, brown
- rice, bulgur, quinoa), cooked according to package
- instructions
- 1 bunch Swiss or rainbow chard or kale, sliced into
- thin ribbons
- 1 tart apple, cut into matchsticks
- ¼ cup sunflower seeds
For the dressing:
- 2 Tablespoons olive oil
- Juice of 1 lemon, about 3 Tablespoons
- ¼ cup apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
Directions
- Preheat oven to 400°F.
- Toss sweet potatoes and half of the sliced onion with 1 Tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Arrange in a single layer on a sheet pan.
- Roast sweet potatoes and onions in oven until cooked through and browned, about 30 minutes.
- While vegetables are roasting, prepare dressing: in a large bowl, whisk together 2 Tablespoons olive oil, lemon juice, apple cider vinegar, ½ teaspoon salt, and ½ teaspoon black pepper.
- To the same large bowl, add roasted vegetables, remaining raw sliced onion, cooked grain, chard, apple, and sunflower seeds. Toss to combine.
- Enjoy at room temperature or cold! Salad will keep in refrigerator for up to 3 days.
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