The Local Medley Leaf Salad from Sprout Stack has a taste kick that’s hard to believe. This simple salad combo adds substance with sweet potato and avocado for a light yet hearty salad option.
Sprout Stack have combined pea tendrils, crisp lettuce, baby kale and radish into the mix. The Local Medley Salad makes for a super tasty salad base, just add your favourite toppings, or try our recipe below.
Sprout Stack are located in Brookvale and your Co-Op receives a fresh delivery of local medley salad each week. Sprout Stack bring our salad in bulk containers and refill them for the next delivery, so your Local Medley Salad is truly zero waste!
2 large sweet potato, cubed
2 large handfuls of Sproutstack Local Medley Salad
2 avocados, skin removed and cubed
2 ripe peaches
100g soft goats cheese
Large handful of mint, roughly Chopped
Extra Virgin Olive Oil
Medley Leaf Salad Dressing
1 Tsp Apple Cider Vinegar
2 Tbsp Water
1 Tbsp Avocado Oil
1 Tbsp Pomegranate Molasses
Pinch Of Salt
Juice of 1 Lemon
Medley Leaf Salad Method
Preheat Oven To 200 Degrees Celsius.
Place cubed sweet potato on a baking tray and bake for approximately 25mins or until softened and golden. After about 10 minutes of cooking time, add the chopped peaches. Once the sweet potato is slightly browned remove it from the oven and allow to cool slightly.
For the Dressing, Add all Ingredients to a Cup and Mix To Combine. To a Big Salad Bowl Add, Cooked Quinoa, Kumara, Sproutstack Greens, Peaches, Goats Cheese Mint and Dressing. Gently Toss To Combine. Add Avocado at the end and Drizzle With Olive Oil.