Grain, Bacon and Kale Harvest Super Salad
with Spiced Sweet Potatoes
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.
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
1 unit(s)
Granny Smith Apple
2 tbsp
Maple Syrup
1 tbsp
Red Wine Vinegar
(Contains: Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame, May contain traces of allergens)
28 g
Pecans
(Contains: Pecans)
1 tbsp
Southwest Spice Blend
(Contains: Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens)
28 g
Dried Cranberries
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Vegetable Broth Concentrate
(Contains: Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites, May contain traces of allergens)
100 g
Bacon Strips
1 tbsp
Dijon Mustard
(Contains: Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat, May contain traces of allergens, Mustard)
Not included in your delivery
½ tsp
Salt*
0.13 tsp
Pepper*
3.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add wild rice medley, broth concentrate, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, peel, then cut sweet potatoes into 1/2-inch cubes.
- Add sweet potatoes, Southwest Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-23 min.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add pecans to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pecans so they don't burn!)
- Transfer to a plate.
- Cut bacon strips in half crosswise.
- Reheat the same pan over medium. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Add kale and 1/2 tbsp (1 tbsp) oil to a large bowl. 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.
- Add apples and cranberries to the bowl with kale. Set aside.
- Add Dijon, 1 tbsp (2 tbsp) maple syrup, vinegar and 2 tbsp (4 tbsp) oil to a small bowl.
- Season with salt and pepper, then whisk to combine.
- Fluff wild rice with a fork, then season with salt to taste.
- Thinly slice chicken.
- Add wild rice, sweet potatoes and half the dressing to the large bowl with salad.
- Toss to combine.
- Divide salad between bowls.
- Drizzle remaining dressing over top.
- Sprinkle with pecans and feta, then crumble bacon over top.
If you've opted to add bacon, cut strips in half crosswise. Reheat the same pan over medium. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
Crumble bacon over assembled salads.
