GARBAGE SALAD

Garbage Salad image

Provided by Annakate Tefft

Categories Salads

Time 45m

Number Of Ingredients 20

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SALAD
1 sweet potato
1 c butternut squash, peeled and diced
1 onion, chopped
3/4 c uncooked israeli couscous (or regular couscous, or brown rice)
2 pieces uncooked bacon
3 c chopped greens (spring mix, arugula, mixed greens, spinach, etc.)
3 green onions, chopped
5 baby carrots, chopped
2 ribs celery, plus celery greens, chopped
1 apple or pear, chopped
1/2 c sunflower seeds
1/2 c raisins
1/2 c finely grated parmesan cheese (or your favorite cheese)
DRESSING
3/4 c olive oil, extra virgin
1/4 c balsamic vinegar
1/4 c honey
3 Tbsp dijon mustard
salt and freshly ground pepper, to taste

Steps:

1. Preheat oven to 450 degrees. Cut sweet potato into even cubes, with skin left on (more nutrients!). In a small bowl, toss sweet potato, cubed onion and butternut squash with a drizzle of olive oil, kosher salt and freshly ground pepper. Spread on a baking sheet lined with foil and roast at 450 degrees for 30-40 minutes (depending on size of cubes) until browned and cooked through.
2. Meanwhile, boil Irsaeli couscous in water (just like pasta) until cooked but not mushy, about 5 minutes. Drain well and rinse with cold water to cool.
3. Cook bacon to desired doneness and drain on paper towel-lined plate. When cool enough to handle, crumble.
4. When potato/onion/squash mixture is done, remove from oven and let cool slightly. Combine with couscous, bacon and all other ingredients in a large bowl.
5. Mix up dressing ingredients in a small 1/2 pint jar (or other container) and shake until emulsified. Pour dressing over salad (to taste - there will be leftover dressing), tossing to combine. Serve with crusty bread or fruit. So healthy and yummy!