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Dairy
Easy
40 Minutes
Diets 
A salad like this is super exciting to enjoy; it’s my new favorite. Add the whole grain if you want to make it a complete veggies + side dish component of your dinner. You can pair this with any balsamic vinaigrette; I like the one from VegiToss.
5 ounces kale or arugula
1 sweet potato, peeled and diced
2 Gefen Organic Beets or other vacuum-sealed beets, diced
1 cup cooked whole grain (quinoa or farro)
1/2 English cucumber, diced
1/2 cup pomegranate seeds
3 ounces Ta’amti Feta Cheese, grated
3 tablespoons Gefen Dried Cranberries (or use sugar-free dried cranberries)
2 tablespoons sunflower seeds
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Gefen Light Mayonnaise (or use sugar-free mayonnaise)
2 tablespoons water
1 tablespoon olive oil
1 teaspoon Dijon or yellow mustard
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon dried basil
Preheat oven to 425 degrees Fahrenheit. Add sweet potato cubes to a greased baking sheet. Add beets to another baking sheet. Spray veggies and sprinkle with salt. Bake for 20 minutes, or until sweet potatoes are soft.
Combine all dressing ingredients.
In a bowl, layer kale, whole grain, sweet potatoes, beets, cucumbers, pomegranate seeds, feta, dried cranberries, and sunflower seeds. Drizzle with dressing and toss before enjoying.
Photo by Chana Rivky Klein
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