Crunchy Kale Festive Salad
10
Minutes
Prep Time
20
Minutes
Cooking Time
30
Minutes
Total Time
6
Serves Servings
Ingredients
- 1 Bag Harvest Fresh Chopped Kale
- 1 Tbsp. Oil
- White or Balsamic dressing, or dressing of preference, optional
Vegetable topping:
- ½ Package Harvest Fresh Cubed Sweet Potatoes, boiled
- 1 Cup Harvest Fresh Spinach sauteed, finely chopped
- 2 Harvest Fresh Shallots, finely chopped
- 1 ½ Cup Celery Root, roasted, scoop inside
- 1 Tbsp. Olive Oil
- 1 Garlic Cloves finely chopped.
- ½ Cup Mixed Nuts, finely chopped
- ½ Cup Water Chestnuts, roughly chopped
- ½ Cup Dried Apricots, finely chopped
- ½ Cup Dried Cranberries, roughly chopped
- ½ Pack Quinoa, cooked
- Salt and Pepper to Taste
Directions
- In a pot of boiling water, add cubed sweet potato, cook for 10 minutes, until soft and tender. Remove from heat and drain water.
- For filling: In a Skillet, add 1 tbsp. oil, add shallots, sauté until translucent, add garlic, sauté until fragrant, add mixed nuts, chestnuts, sauté, until golden brown. Add Sweet Potato, cooked quinoa, apricots, cranberries, spinach, roasted celery root, season with salt and pepper. Mix until fully combined, and spinach has wilted.
- In a large bowl, add Chopped Kale, oil, massage Kale for a few minutes, then add vegetable topping, dressing, mix well and ready to serve.
Video Recipe Below:
What You Need
