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Super Harvest Salad with kale, spinach, arugula, pomegranate, red onion, roasted yams, Brussels sprouts, sesame seeds, pumpkin seeds and sunflower seeds with a creamy balsamic dairy free vegan dressing

Super Harvest Salad

Course Salad, Side Dish
Keyword arugula, brusselssprouts, kale, pomegranate, salad, spinachartichokedip, yams
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Author Olivia Ward


  • 4 cups kale de-stemmed, chopped and massaged with 1 tbsp olive oil OR a blend of spinach, arugula and romaine lettuce (whatever you prefer)
  • ¼ cup fresh pomegranate seeds (frozen will work as well), can also sub for blueberries
  • ¼ cup Easy Shaved Brussel Sprouts https://thewoodenskillet.com/shaved-brussel-sprouts/
  • ¼ cup Roasted Yams https://livnourished.com/roasted-yams/
  • ¼ cup Seedy Vegan Bits https://livnourished.com/seedy-vegan-bits-nut-free-plant-based-alternative-to-bacon-bits/
  • 2 tbsp red onion chopped
  • 3 tbsp Creamy Balsamic Dressing https://livnourished.com/creamy-balsamic-dressing-nut-free-vegan/
  • 1/4 cup dairy-free cheese (OPTIONAL)


  1. On a sheet pan, season and roast the Brussels sprouts and yams.

  2. While the vegetables are roasting, wash and prepare the rest of the vegetables/fruit and making the Seedy Vegan Bits and Creamy Balsamic Dressing.

  3. Assemble your salad with all of the ingredients and dress with a generous amount of dressing.

  4. Toss and serve fresh!