Maple Kale, Chicken Breasts and Bulgur Super Salad
with Spiced Sweet Potatoes
This nutty, maple bulgur salad is the perfect combination of salty, sticky, sweet and crunchy. Roasted sweet potatoes and crisp chopped apple complete this stand-out summer salad.
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.
Ingredients
113 g
Kale, chopped
½ cup
Bulgur Wheat
(Contains Wheat)
340 g
Sweet Potato
1 unit
Gala Apple
2 tbsp
Maple Syrup
1 unit
Lemon
28 g
Pecans, chopped
(Contains Pecans/Pacanes)
1 tbsp
Southwest Spice Blend
1 tbsp
Dijon Mustard
(Contains Mustard)
¼ cup
Dried Cranberries
2 unit
Chicken Breasts
Not included in your delivery
3.5 tbsp
Oil*
0.63 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch cubes. Add sweet potatoes, half the 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 medium pot over medium heat. When hot, add pecans to the dry pot. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pecans so they don't burn!) Transfer to a plate.
Add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff bulgur with a fork.
Meanwhile, core, then cut apple into 1/2-inch pieces. Juice lemon. 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.
Whisk together Dijon, maple syrup, 2 tbsp (4 tbsp) lemon juice and 2 tbsp (4 tbsp) oil in a small bowl. Set aside. Add apples, cranberries and sweet potatoes to the large bowl with kale. Season with salt and pepper, then toss to combine.
Roughly chop pecans. Fluff bulgur with a fork, then season with salt. Add bulgur and half the dressing to the large bowl with salad. Toss to combine. Divide bulgur and kale super salad between bowls. Drizzle remaining dressing over top. Sprinkle with pecans.
