Sweet Potato and Kale salad with California Prunes
Recipe by: Bella Bucchiotti
A healthy and delicious salad featuring California Prunes that makes for a great lunch, snack, side dish or meal!
Servings: 6 servings
Prep Time:
Cook Time:
Ingredients
- 4 sweet potatoes
- 1 red onion, sliced thin
- 1 teaspoon sea salt
- ½ teaspoon coarse black pepper
- 1 teaspoon cinnamon
- 1 tablespoon extra virgin olive oil
- 4 cups chopped kale
- 12 California Prunes, (whole or chopped)
- 1 cup feta cheese crumbles
- ½ cup pomegranate
- 3 Sprigs fresh mint, chopped
- ¼ cup roasted chickpeas
Dressing
- ¼ cup pomegranate juice
- ¼ cup apple cider vinegar
- 1 tablespoon lemon juice
- ½ cup Dijon mustard
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoon garlic, minced
Directions
- Preheat the oven to 400°F.
- Peel potatoes and cut into ½” cubes. Add to a large mixing bowl and toss with olive oil, cinnamon, salt, and pepper. Lay out onto a baking sheet and place onto the center rack of the oven for 30 minutes
- Meanwhile, prepare the dressing. Combine dressing ingredients in a mason jar with a lid and shake until well combined.
- Prepare salad. Combine chopped kale, sliced red onion, chopped mint, pomegranate, sweet potatoes, California Prunes, and feta cheese in a large salad bowl and toss. Drizzle with dressing.
- Top with roasted chickpeas. Serve and enjoy!
