Pomegranate Salad

Tuesday, November 8, 2016. Author Leilah Isaac

Pomegranate Salad

1 cup Green beans (halved) 
1 cup Purple cauliflower 
1 cup Sweet potato
1tbsp Olive oil

3 tbsp Pomegranate juice
3 tbsp Pomegranate seeds
1/2 tbsp White wine vinegar 
2 Tbsp Olive oil
1 tsp Stevia
Pinch of Sea salt

Peel the sweet potato and cut into bite size pieces along with the cauliflower. Place in an oven tray covered with 1 Tbsp of olive oil and roast for 30 minutes at 375 degrees F.

Bring a pot of water to boil and add the green beans. Reduce to a simmer and cook for 5 minutes.

In the meantime combine all the dressing ingredients and shake them together in a jar or stir thoroughly.

Combine and enjoy!

The health benefits of pomegranate's:

  • Rich in antioxidants 
  • Reduce risk of cardiovascular disease
  • Fights against inflammation

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