Roasted Sweet Potato, Grape and Bocconcini Salad
with Candied Seed-and-Nut Clusters- Milk
- Sulphites
- Wheat
- Soy
- Cashews
- Milk
- Mustard
- Egg
- Sesame
- Wheat
- Gluten
- Crustaceans
- Soy
- Fish
- May contain traces of allergens
- Tree nuts
- Peanuts
- Sulphites
Ingredients: Sweet potato • Arugula and spinach mix • Bocconcini cheese (milk) (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) • Red grapes • Cucumber • Maple syrup • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Cashews • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
100 g
Bocconcini Cheese
(Contains: Milk)
113 g
Arugula and Spinach Mix
85 g
Red Grapes
2 unit(s)
Sweet Potato
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
½ tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tbsp
Maple Syrup
28 g
Seed Blend
(May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
3.5 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 unit(s)
Mini Cucumber
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) (TIP: Save remaining Zesty Garlic Blend for another creation!) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-20 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Halve grapes.
- Pat bocconcini dry with paper towels. Tear into quarters, then season with salt and pepper.
- Meanwhile, heat a small non-stick pan over medium.
- While the pan heats, line a plate with parchment paper.
- When th epan is hot, add cashews and seed blend. Toast for 3-4 min, stirring often, until light golden. (TIP: Keep your eye on them so they don't burn!)
- Add maple and soy sauce. Cook for 30 sec, stirring often, until well combined. Remove from heat.
- Transfer candied nuts and seeds to the prepared plate. (NOTE: Do not touch! They will be VERY hot.) Set aside in the fridge to cool.
- In a large bowl, whisk together balsamic glaze and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper.
- Add arugula and spinach mix, roasted sweet potatoes, cucumbers and grapes.
- Toss to combine.
- Divide salad between bowls.
- Top with bocconcini.
- Break seed-and-nut clusters into smaller parts, then sprinkle over salad.
