KALE & SWEET POTATO SUPERFOOD SALAD – Sarafino

Ingredients

• 2 handfuls baby kale (or mixed with spinach)
• 1 medium baked sweet potato (cubed and baked)
• Handful green beans (blanched, or slightly steamed/sauteed, still crunchy)
• Half a bunch tender stem broccolini (blanched, or slightly steamed/sauteed, still crunchy)
• ½ – 1 pomegranate
• ½ fennel, thinly sliced or mandolined (sub. ¼ cup thinly sliced leak)
• ¼ cup Fermented or pickled shallots to top, to taste
• Optional – ¼ cup cooked quinoa
• French probiotic dressing
• 1-2 tsps Sarafino Dijon mustard
• ¼ cup Sarafino Marte red wine vinegar
• ¼-½ cup Sarafino Mauro organic extra virgin olive oil
• ½ lemon squeezed (adjust to taste)
• 1 small clove of garlic, diced or minced
• Pinch Sarafino Sea salt, to taste
• Pinch Aleppo pepper to taste (sub. for fresh ground black pepper)
• 1-2 tbsps labneh (sub. with greek yogurt or kefir for a probiotic dressing)
• Optional – ½ tsp of honey (if you prefer a hint of sweetness)
• Optional – 1 small diced shallot, mixed into the dressing