The holidays have been over for a few weeks but I?m still reeling from all of the travel and overindulging. My fiancé (yes, I got engaged!) and I traveled home to Illinois for 10 days of celebrating. While it was fun, being in the midwest always involves lots of pizza and wine. Since settling back into normal life I?ve been way more intentional about what I put into my body. This doesn?t mean eliminating my favorite treats, but the ratio of salad to pizza is more in line with what makes me feel my best. I?ve also gotten better about meal prepping so that I always have a healthy lunch and dinner waiting for me in the fridge or freezer. This Couscous Salad with Kale, Sweet Potato, and Pomegranate is part of my mission to eat intentionally in 2020.
Like pretty much everyone, I don?t have time to make a healthy lunch every day. That means being prepared with something I can pull out of the fridge and heat up – or not! – in a few minutes. You?ve probably heard me talk about how much I love pasta salad for this very reason. This Couscous Salad with Kale, Sweet Potato, and Pomegranate reminds me of a lightened up version of pasta salad.

If you want to make it gluten-free, you can certainly do so by swapping in quinoa, millet, sorghum, or another gluten-free grain for the couscous. Easy!

This salad was designed to hold up in the fridge for days. In fact, it gets even better as the couscous and veggies marinate in the zippy lime dressing. You?ll wa...