Grain and Kale Super Salad
with Pecans, Feta and Spiced Sweet Potatoes
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 • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
113 g
Kale, chopped
½ cup
Wild Rice Medley
2 unit(s)
Sweet Potato
28 g
Pecans
(Contains: Pecans May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
1 unit(s)
Granny Smith Apple
1 tbsp
Maple Syrup
1 tbsp
Red Wine Vinegar
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Soy, Mustard, Fish, Wheat)
6 g
Southwest Spice Blend
(May contain traces of: Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Wheat)
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Egg, Milk, Sesame, Soy, Sulphites, Gluten, Fish, Wheat, Crustaceans)
28 g
Dried Cranberries
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Mustard, Fish, Wheat, Crustaceans)
Not included in your delivery
½ tsp
Salt*
0.13 tsp
Pepper*
3.5 tbsp
Oil*
Nutrition Values
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 20-24 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.
