Kale & Roasted Sweet Potato Salad with Sunflower Seed Brittle
User Reviews
5
Kale & Roasted Sweet Potato Salad with Sunflower Seed Brittle
Description
Kale & Roasted Sweet Potato Salad with Sunflower Seed Brittle features tender roasted sweet potato cubes seasoned simply with olive oil, salt, and pepper. These are enhanced by a brown butter drizzle that adds richness. The sunflower seed brittle, made by baking sunflower seeds, pecans, maple syrup, olive oil, salt, and pepper until crisp, provides a sweet and crunchy element.
Chopped Tuscan kale forms the green base, which is dressed with a vinaigrette combining grainy mustard, honey balsamic vinegar, olive oil, pressed garlic, lemon juice, salt, and pepper. This dressing coats the kale, sweet potatoes, and toppings for a cohesive flavor profile. The salad also includes crumbled feta cheese and pomegranate seeds for tangy, creamy, and juicy notes that contrast with the nutty brittle and hearty kale.
This dish is suitable as a flavorful side or light main course, especially fitting for fall and winter meals. The brittle can also be enjoyed separately as a snack or part of a holiday appetizer spread.
The notes suggest prepping brittle, dressing, and kale ahead when serving for holidays. Butternut squash may substitute for sweet potato with adjusted cooking times.
Ingredients
For the sunflower seed bark
- 3/4 cup sunflower seeds
- 3/4 cup pecan finely chopped
- 1/4 cup maple syrup
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
For the sweet potatoes
- 2 sweet potato large, about 1.5-2lbs, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup butter salted
Dressing
- 1 tbsp grainy mustard
- 2 tbsp honey balsamic vinegar or substitute white or regular balsamic vinegar
- 4 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 garlic small cloves, pressed
- half lemon juiced, quantity of one
Toppings
- 4 cups kale packed, chopped, Tuscan variety
- 1/2 tsp salt
- 1/2 cup feta cheese crumbled
- 1/4 cup pomegranate seeds
Instructions
For the sunflower seed bark
- Preheat the oven to 275F and line a small baking sheet with parchment paper. To a bowl add the sunflower seeds, finely chopped pecans, maple syrup, olive oil, salt and pepper and mix until combined. Spread on the baking sheet and bake for 30 minutes, until crispy. Set aside to cool.
For the sweet potatoes
- Preheat the oven to 400F. On a large baking sheet lined with parchment paper, toss the sweet potatoes with 2 tbsp olive oil, 1 tsp salt and ½ tsp pepper. Spread them out in a single layer. Bake for 25-30 minutes or until soft.
- Towards the end of the baking time, make the brown butter by adding the 1/4 cup salted butter to a small pan or pot over medium-high heat. Swirl or stir constantly until it is a golden / deep brown colour and has a nutty aroma, about 1 1/2 minutes.
- Once the sweet potatoes come out of the oven, drizzle half to all (decide based on the amount of sweet potatoes you have) of the brown butter over them. Set aside.
Assemble the salad
- Make the dressing: In a small bowl whisk together the mustard, honey balsamic vinegar, olive oil, salt, pepper and pressed garlic until combined.
- Massage Kale with the salad dressing before assembling.
- Add the chopped kale to a large bowl or platter and drizzle over 1/3 of the dressing and 1/2 tsp salt. Use your hands to massage the dressing and salt into the kale.Next, layer the brown butter sweet potatoes, break up pieces of the seed bark over top of the salad sweet potatoes, add the crumbled feta cheese and pomegranate seeds and then drizzle with the rest of the dressing. Gently toss the salad and serve.
Notes
- Prepare the brittle, dressing, and chop kale ahead of time for holidays like Thanksgiving or Christmas.
- If sweet potatoes are unavailable, butternut squash can be roasted instead; adjust roasting times accordingly.
- The sunflower seed brittle makes a good standalone snack or festive appetizer addition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 as a side salad
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 36.8g | 12% |
| Protein | 8.6g | 17% |
| Fat | 34.3g | 53% |
| Saturated Fat | 8.2g | 41% |
| Polyunsaturated Fat | 8.6g | 51% |
| Monounsaturated Fat | 15.8g | 79% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23.6mg | 8% |
| Sodium | 938.2mg | 39% |
| Fiber | 4.8g | 19% |
| Sugar | 9.7g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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