Warm Baby Greens Salad

Warm baby greens salad

We’re loving all the microgreens and baby greens we grow in our Kitchen Garden Kit. While chilled, crisp salads are cool and refreshing in the summer, we like to warm it up in the winter, still using nutritious, baby greens in this colorful, tummy-warming dish.

INGREDIENTS:
2 small sweet potatoes, peeled and cubed
4 tablespoons of olive oil, divided
2–3 teaspoons of garlic salt
1 cup of quinoa (cooked by package directions)
3 cups of spinach baby greens or Superfoods baby greens
Salt and pepper to taste
Juice of ½ lemon

DIRECTIONS: Preheat oven to 400°F. Toss sweet potato cubes with 2 tbsp. olive oil and the garlic salt. Bake uncovered for about 40 minutes until tender and browned. Mix potatoes with cooked quinoa and baby greens; salt and pepper to taste. Drizzle with remaining olive oil and lemon juice. Serves 2.

 Baby Greens Superfoods 7321_l-babygreen-spinach_rgblr

2 thoughts on “Warm Baby Greens Salad

  1. That seems like a lot of garlic salt. My husband and I are on low-sodium due to hypertension . Could a way be found to give the flavor without so much salt?

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