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
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!