Amazingly, however, I decided to make this one Saturday for lunch between a morning run & chores and an afternoon full of errands. I’d premade the freekeh, made the dressing, and roasted my vegetables the night before, leaving little more to do than toss the various components together. Whatever day you’re eating it, I highly recommend saving yourself some time and going this route as well. It’s hard to say eating healthfully is too tedious when you do a little bit of planning! And I don’t know if its simply the title or the fact that the salad is so chock full of good things, but you really will finish your meal feeling a bit healthier and more balanced…something we’re all looking for right now!
-1 avocado, diced
-2 tbsp sunflower seeds
for the dressing-
-2/3 cup olive oil
-1/3 cup red wine vinegar
-1 clove garlic, crushed
-1/2 tsp salt
-1/4 tsp ground pepper
1. Toss the sweet potatoes and beets with olive oil and place on foil-lined baking sheets. Season with salt and pepper and roast at 400F for 30-40 minutes, flipping halfway through, cooking until vegetables are soft and lightly browned.
2. Make the dressing by placing all ingredients in a jar with a lid. Seal and shake until combined. (Alternately, mix vinegar, garlic, salt, and pepper in a bowl and whisk in olive oil.)
3. Add spinach and kale to a large bowl. Massage vinaigrette onto greens and allow to rest for at least 15 minutes (note-you will not need all of the dressing. Save and reserve for another use).
4. Add roasted vegetables, grains, and peas to prepared greens, tossing to combine. Sprinkle with almonds, sunflower seeds, and avocado, gently tossing. Season with freshly ground pepper and serve immediately.