Kale & Roasted Sweet Potato Salad with Sunflower Seed Brittle
Ingredients
Sunflower Seed Bark
-
¾
cup
sunflower seeds
-
¾
cup
finely chopped pecans
-
¼
cup
maple syrup
-
2
tsp
olive oil
-
½
tsp
salt
-
½
tsp
pepper
Sweet Potatoes
-
2
large
sweet potatoes (about 1.5-2lbs), peeled and cubed
-
2
tbsp
olive oil
-
1
tsp
salt
-
½
tsp
pepper
-
¼
cup
salted butter
Dressing
-
1
tbsp
grainy mustard
-
2
tbsp
honey balsamic vinegar (or substitute with white or regular balsamic vinegar)
-
4
tbsp
olive oil
-
½
tsp
salt
-
¼
tsp
pepper
-
3
small
garlic cloves, pressed
-
½
lemon
juiced
Toppings
-
4
cups
packed chopped tuscan kale
-
½
tsp
salt
-
½
cup
crumbled feta cheese
-
¼
cup
pomegranate seeds
Instructions
- Preheat the oven to 275°F and line a small baking sheet with parchment paper.
- Mix sunflower seeds, pecans, maple syrup, olive oil, salt, and pepper in a bowl, then spread on the baking sheet and bake for 30 minutes until crispy.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Toss sweet potatoes with olive oil, salt, and pepper, spread them out, and bake for 25-30 minutes until soft.
- Make brown butter by heating salted butter in a pan over medium-high heat until golden brown and nutty in aroma.
- Drizzle brown butter over baked sweet potatoes and set aside.
- Prepare the dressing by whisking together mustard, honey balsamic vinegar, olive oil, salt, pepper, garlic, and lemon juice in a small bowl.
- In a large bowl, massage kale with 1/3 of the dressing and ½ tsp salt.
- Layer the salad with sweet potatoes, sunflower seed brittle, feta cheese, and pomegranate seeds, then drizzle with remaining dressing and gently toss before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
466
Total fat
34.3g
Total carbohydrates
36.8g
Total protein
8.6g
Sodium
938.2mg
Cholesterol
23.6mg
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