Uploaded November 2015 | Updated September 2026, 10 hours ago
On this episode of Bachelor on a Budget, I make a Superfood salad that is packed with nutritionally dense ingredients. Recipe Below.
Recipe
2 Cups of Squash (Peeled and Chopped)
2 Cups of Beets (Peeled and Chopped)
1 Bunch of Kale (Washed, dryed, and chopped)
1 Pomegranate (Seeded)
1 Avocado
1/4 Cup of Sunflower and/or Pumpkin Seeds
5 Tablespoons of Olive Oil
1 Tablespoon of Balsamic Vinaigrette.
Salt and Pepper to Taste
Instructions
Mix chopped beets and squash with salt, and 2 Tablespoons of olive oil, and spread on a baking sheet with parchment paper. Throw in the oven at 425 degrees for 20-30 minutes. Flip halfway.
Add some olive oil to a pan on medium high heat, and add chopped kale, fry and mix around for two minutes. Remove Kale from pan and chill in the fridge or outside.
Turn pan to low, and add seeds. Toast in the pan for a few minutes till fragrant.
For Vinaigrette, mix together 3 Tablespoons of Olive Oil to 1 Tablespoon of Balsamic Vinaigrette, with 1 teaspoon of salt. Add any pomegranate juice that's filtered to the bottom of your bowl. Shake or mix vigorously.
Add all prepared ingredients to salad bowl, and top with Vinaigrette if eating immediately. Garnish with avocado, add pepper to taste, and serve.
Follow Bachelor on a Budget
instagram.com/bachelorbudget
facebook.com/BachelorOnABudget
On this episode of Bachelor on a Budget, I make a Superfood salad that is packed with nutritionally dense ingredients. Recipe Below.
Recipe
2 Cups of Squash (Peeled and Chopped)
2 Cups of Beets (Peeled and Chopped)
1 Bunch of Kale (Washed, dryed, and chopped)
1 Pomegranate (Seeded)
1 Avocado
1/4 Cup of Sunflower and/or Pumpkin Seeds
5 Tablespoons of Olive Oil
1 Tablespoon of Balsamic Vinaigrette.
Salt and Pepper to Taste
Instructions
Mix chopped beets and squash with salt, and 2 Tablespoons of olive oil, and spread on a baking sheet with parchment paper. Throw in the oven at 425 degrees for 20-30 minutes. Flip halfway.
Add some olive oil to a pan on medium high heat, and add chopped kale, fry and mix around for two minutes. Remove Kale from pan and chill in the fridge or outside.
Turn pan to low, and add seeds. Toast in the pan for a few minutes till fragrant.
For Vinaigrette, mix together 3 Tablespoons of Olive Oil to 1 Tablespoon of Balsamic Vinaigrette, with 1 teaspoon of salt. Add any pomegranate juice that's filtered to the bottom of your bowl. Shake or mix vigorously.
Add all prepared ingredients to salad bowl, and top with Vinaigrette if eating immediately. Garnish with avocado, add pepper to taste, and serve.
Follow Bachelor on a Budget
instagram.com/bachelorbudget
facebook.com/BachelorOnABudget
