Winter Salad

  • Pomegranate Seeds
  • Goats Cheese
  • Kale
  • Roasted Root Vegetables (I used a mix of golden beets, red beets, turnips, and parsnip)
  • Roasted Grapefruit
  • Candied Pecans
  • Balsamic Drizzle

Coaching: Roast Root Veggies in the oven at 300 for an hour. Add the grapefruit, peeled and sliced for the final 15min. In a bowl combine balsamic and kale then add in the warm roots and grapefruit. Toss. Add in the rest of the ingredients and combine then serve immediately.
*Please feel free to add/subtract ingredients to suit your taste buds. My husband doesn’t like the roasted grapefuit so he got steak on his instead. Adding meat to boost protein intake is a great idea, I just didn’t feel like cooking that too.