Sweet Potato and Kale salad with California Prunes

A healthy and delicious salad featuring California Prunes that makes for a great lunch, snack, side dish or meal!

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

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INGREDIENTS

  • Salad
  • 4 sweet potatoes
  • Dressing
  • 1 red onion, sliced thin
  • - ¼ cup pomegranate juice
  • 1 teaspoon sea salt
  • - ¼ cup apple cider vinegar
  • ½ teaspoon coarse black pepper
  • - 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • - ½ cup Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • - ½ cup sour cream
  • 4 cups chopped kale
  • - ¼ cup mayonnaise
  • 12 California Prunes, (whole or chopped)
  • - 2 teaspoon garlic, minced
  • 1 cup feta cheese crumbles
  • ½ cup pomegranate
  • 3 Sprigs fresh mint, chopped
  • ¼ cup roasted chickpeas

DIRECTIONS

– Preheat the oven to 200°C.
– Peel potatoes and cut into ½” cubes.
– Add to a large mixing bowl and toss with olive oil, cinnamon, salt, and pepper.
– Lay out onto a baking sheet and place onto the center rack of the oven for 30 minutes
– Meanwhile, prepare the dressing. Combine dressing ingredients in a mason jar with a lid and shake until well combined.
– Prepare salad. Combine chopped kale, sliced red onion, chopped mint, pomegranate, sweet potatoes, California Prunes and feta cheese in a large salad bowl and toss.
– Drizzle with dressing.
– Top with roasted chickpeas.
– Serve and enjoy!

AUTHOR

Bella Bucchiotti