Power salad bowl. Yes, please. If I’m going to eat a salad, it better have some staying power, satisfaction and lots of delish-ish-ness. As many of us aspire to continue or create healthier habits into 2021, one common goal is to enjoy more produce and plant-based foods! But, if we end up eating them in uninspiring ways, we’ll feel deprived and quit. Today’s Halos POM POMs Power Salad Bowl with Creamy Pistachio Citrus Dressing is packed with plants – but, importantly, also with flavor and satisfaction.
I love power salad bowls because the combination of ingredients (greens, grains, veggies, fruits and healthy fats) pack in a variety of textures and flavors that fill me up both physically and mentally. And, if we want healthy habits to stick, it’s important to check both of those boxes!
How To Build a Better Salad Bowl
Let’s build our bowl! This power bowl salad doesn’t just have greens, but it also has grains! Our first ingredient is a cup of cooked and cooled, whole-grains. Did you know cooked and cool grains contain something called “resistant starches” that support gut health? For this power bowl, I went with with farro, which tastes like a nutty brown rice, but what’s great about this salad is that you can personalize it to your taste buds – brown rice, quinoa or even whole-wheat pasta would work. Ok, now that we’ve checked the energy-providing carb box, how about the greens? For greens, I chose arugula, but spinach or romaine lettuce works perfectly.
Plant-Based Protein: Wonderful Pistachios No Shells
For plant-based protein, I’m adding 1/4 cup Wonderful Pistachios No Shells. Pistachios are one of the highest protein snack nuts. They offer six grams of plant protein per serving that help fuel your body with essential amino acids. Nearly 90% of the fats found in pistachios are the better-for-you monounsaturated type and are a good source of fiber. Protein, healthy fats and fiber are a trio that can help keep you fuller longer. Wonderful Pistachios come in a variety of flavors (honey roasted, chili, salt and pepper, etc) to choose from, pick your preference!
Pack Your Power Salad Bowl with Fruit!
For an extra boost of nutrition, color and a touch of sweetness with Wonderful Halos and Pom Poms. Wonderful Halos mandarins are sweet, seedless and convenient bc they’re so easy to peel. Two Halos provide ½ a day’s worth of vitamin C & they’re hydrating because they’re 85% water. I keep them around all winter for a quick snack or to include in other dishes. POM POMs are a convenient way to sprinkle on some antioxidant power, fiber and add sweet-tart crunch to the salad. They’re in season through January, so get them while you can!
We’ll top off our salad with a Creamy Pistachio Citrus Salad Dressing made with Wonderful Halos mandarin juice, Wonderful Pistachios No Shells, olive oil and garlic and Greek yogurt.
No matter what your health goals of 2021 are – you’ll be more likely to stick with them, if they’re appealing! Get the full recipe in our link for this Halos Pom Poms Power Bowl Salad making it delicious to eat well.
Halos Pom Poms Power Salad
- 3 c. vegetable stock
- 1 c. farro, rinsed and drained
- 2 medium sweet potatoes, cubed
- 1 lb. Brussel sprouts, stems cut off & halved
- 1/2 medium purple onion, sliced
- 2 T. olive oil
- fine sea salt and freshly-cracked black pepper.
- 1 batch Creamy Pistachio Citrus Dressing
- 4 c. baby arugula
- 4 oz. Wonderful Pom Poms Fresh Arils
- 2 Halos mandarins, cut into sections
- 1/2 c. Wonderful Pistachios No Shells Roasted Lightly Salted
Creamy Pistachio Citrus Salad Dressing
- 1/2 c.Wonderful Pistachios No Shells Roasted Lightly Salted
- 1/4 c. fresh squeezed Wonderful Halos mandarin juice
- 2 garlic cloves
- 1/8 c. plain Greek yogurt
- 1 T. honey
- 1/8–1/4 c. water (more or less based on desired consistency)
- 1/2 t. salt
- 1 t. freshly cracked pepper
- Roast the vegetables. Heat the oven to 450°F. Mist a large baking sheet with cooking spray. Spread the sweet potatoes, Brussels sprouts and onions evenly on the baking sheet and drizzle evenly with olive oil. Toss until the veggies are evenly coated. Season with salt and pepper. Cook for about 15-20* minutes, or until the veggies are softened and crispy around the edges.
- Cook the farro. Cook the farro in a medium saucepan in the vegetable stock (instead of water) according to package directions. Once the farro is al dente, drain off any extra stock. Set aside.
- Prepare the dressing. In a blender or food processor, blend all ingredients until creamy and smooth. If the dressing is too thick, add up to 1/4 c. more water.
- Combine everything together. In a large bowl, combine the cooked farro, roasted vegetables, arugula, mandarins, pomegranate seeds and pistachios. Drizzle evenly with the dressing, then toss until combined.