roasted veggie, pomegranate salad

INGREDIENTS:

• Kale

• Broccoli

• Sweet potato

• Pomegranate seeds

• 1 cup of farro (cooked)

• Feta

• 1 cup of olive oil (+ some for coating veggies)

• 1/3 cup of red wine vinegar

• A splash of maple syrup

• 1 tsp of dijon mustard

• Salt

• Pepper

INSTRUCTIONS:

• Preheat oven to 375 0°C

• Chop broccoli and sweet potato into small chunks

• Transfer the veg to a baking sheet, lightly coating with olive oil, salt and pepper, bake for 30 mins or until roasted

• While the veggies are baking, cook and cool the farro

• Wash kale and shred into small pieces

• Add the roasted veggies, farro, kale, pomegranate seeds, and feta to a salad bowl

• To make the dressing, mix the olive oil, red wine vinegar, maple syrup, dijon mustard, salt and pepper

• Dress the salad (or leave it on the side if you’re planning on having leftovers)