Grain and Kale Harvest Super Salad

Name: Grain and Kale Harvest Super Salad with Spiced Sweet Potatoes
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 113 g Kale, chopped; ½ cup Wild Rice Medley; 2 unit(s) Sweet Potato; 1 unit(s) Granny Smith Apple; 1 tbsp Maple Syrup; 1 tbsp Red Wine Vinegar; 28 g Pecans; 6 g Southwest Spice Blend; 1 tbsp Dijon Mustard; 28 g Dried Cranberries; ¼ cup Feta Cheese, crumbled; 1 unit(s) Vegetable Broth Concentrate; ½ tsp Salt*; 0.13 tsp Pepper*; 3.5 tbsp Oil*

with Spiced Sweet Potatoes

Get Up To 20 Free Meals + Free Sides for Life

This nutty wild rice salad is the perfect combination of salty, sticky, sweet and crunchy. Roasted sweet potatoes and crisp chopped apples complete this stand-out supper salad.

Ingredients: Sweet potato • Granny Smith apple • Kale • Wild rice medley (parboiled rice, wild rice) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Pecans • Dried cranberries (cranberries, sugar, sunflower oil) • Maple syrup • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).

Tags:

Veggie

Allergens:

Noix de pécan

•Senf

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

113 g

Kale, chopped

½ cup

Wild Rice Medley

2 unit(s)

Sweet Potato

1 unit(s)

Granny Smith Apple

1 tbsp

Maple Syrup

1 tbsp

Red Wine Vinegar

28 g

Pecans

6 g

Southwest Spice Blend

1 tbsp

Dijon Mustard

28 g

Dried Cranberries

¼ cup

Feta Cheese, crumbled

1 unit(s)

Vegetable Broth Concentrate

Not included in your delivery

½ tsp

Salt*

0.13 tsp

Pepper*

3.5 tbsp

Oil*

Nutrition Values

Calories860 kcal

Fat31 g

Saturated Fat6 g

Carbohydrate114 g

Sugar35 g

Dietary Fiber13 g

Protein15 g

Cholesterol10 mg

Sodium1270 mg

Trans Fat0.1 g

Potassium1200 mg

Calcium250 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Medium Non-Stick Pan

•Large Bowl

•Whisk

•Small Bowl

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Using a strainer, rinse wild rice medley until water runs clear.
To a medium pot, add rice, broth concentrate, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook for 18-20 min, until rice is tender and liquid is absorbed.
Remove the pot from heat. Set aside, still covered.

Meanwhile, peel, then cut sweet potatoes into 1/2-inch cubes.
To a parchment-lined baking sheet, add sweet potatoes, Southwest Spice Blend and 1 tbsp (2 tbsp) oil.
Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 22-23 min, flipping halfway through, until golden and tender.

Meanwhile, heat a medium non-stick pan over medium.
When hot, add pecans to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
Transfer to a plate.

To a large bowl, add kale and 1/2 tbsp (1 tbsp) oil. Season with salt.
Using your hands, massage oil into kale for 30 sec to soften leaves.
Core, then cut apple into 1/2-inch pieces.
To the bowl with kale, add apples and cranberries. Set aside.

To a small bowl, add Dijon, 1 tbsp (2 tbsp) maple syrup, vinegar and 2 tbsp (4 tbsp) oil.
Season with salt and pepper, then whisk to combine.

Fluff wild rice with a fork, then season with salt, if you like.
To the large bowl with salad, add wild rice, sweet potatoes and half the dressing.
Toss to combine.
Divide salad between bowls.
Drizzle remaining dressing over top.
Sprinkle with pecans and feta.