Powerbowl Salad

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Mikayla

Ingredients

Maple-Balsamic Dressing

  • 1/4
    cup olive oil
  • 2
    tbsp balsamic glaze
  • 1
    tsp maple syrup
  • 1
    tsp mustard grain/Dijon
  • 1
    clove garlic
    minced
  • 1
    tsp dried Italian herbs
  • 1/4
    tsp ground white salt
  • 1/4
    tsp ground black pepper
  • salt
  • 1
    tbsp olive oil
  • pepper
  • 1
    Sweet potato
  • 2
    cups water
  • 1/4
    cup dried barley
  • vegetable bouillon cube
  • 1
    head red lead lettuce
  • 1
    small radicchio
  • 1/2
    cup pomegranate arils or dried cranberries
  • 1/2
    cup maple pecans
  • 2
    green onions
    chopped
  • 1
    cup Optional: Pearl Barley
    cooked

Instructions

1
1 Sweet potato: Dice & place on sheet with parchment paper. Mix in 1 tbsp olive oil & salt & pepper (to taste). Bake at 400F for 35 minutes. Cool completely.
2
Barley: Cook 1/4 cup dried barley in 2 cups water w/ a vegetable bouillon cube. Boil & cook covered on low heat for about 30 min (until al dente). Drain & cool.
3
Pecans: Grill the nuts in a pan on med-high for about 3 min for a roasted taste. Remove from heat & drizzle maple syrup. Stir to coat evenly. Let them cool.
4
Assembly: Add all prepared ingredients to a large bowl, and whisk together the dressing. Drizzle right before serving to avoid the salad becoming soggy.
Mikayla's avatar
1 Sweet potato: Dice & place on sheet with parchment paper. Mix in 1 tbsp olive oil & salt & pepper (to taste). Bake at 400F for 35 minutes. Cool completely.