Gluten-Free Superfood Salad Recipe
Servings: 4 servings
Calories: 368kcal
Ingredients
- 3 tablespoons Marukan Genuine Brewed Rice Vinegar
- 3 tablespoons olive oil
- 3 teaspoons maple syrup
- 2 teaspoons Dijon mustard
- Kosher or fine sea salt
- Black pepper
- 2 medium sweet potatoes , diced and roasted
- 4 small beets , roasted, peeled, and chopped
- 1 large bunch kale , stemmed and finely chopped (about 6 cups)
- ½ cup cooked garbanzo beans (if canned, drain and rinse)
- ¼ cup roasted and salted pepitas (pumpkin seeds)
Instructions
- Combine the vinegar, oil, maple syrup, mustard, ¾ teaspoon salt, and ½ teaspoon pepper in a small jar and shake well.
- Toss the roasted sweet potatoes and beets with about 1/3 of the dressing.
- Place the kale in a large bowl, top with the remaining dressing and, with clean hands, massage the dressing into the kale for 2-3 minutes. Put in a serving bowl and top with sweet potatoes, beets, garbanzo beans, and pepitas.
Nutrition
Calories: 368kcal | Carbohydrates: 50g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Sodium: 214mg | Potassium: 1270mg | Fiber: 8g | Sugar: 15g | Vitamin A: 26098IU | Vitamin C: 128mg | Calcium: 217mg | Iron: 4mg