Salmon Kale Salad With Sweet Potatoes Recipes
SALMON KALE SALAD WITH SWEET POTATOES
Steps:
- Preheat the broiler on high. Squeeze half the lemon juice over the salmon and sprinkle with salt and pepper. Cook the salmon under the broiler for 6-8 minutes or until flaky and cooked through.
- Meanwhile combine the remaining lemon juice, olive oil, balsamic vinegar, honey, and mustard. Massage into the kale for 1-2 minutes until kale begins to soften.
- Pierce the sweet potato a few times with a fork or knife. Microwave for 4-5 minutes until tender. You can also bake it in the oven. Carefully chop.
- Toss everything together. Season with salt and pepper.
Nutrition Facts : ServingSize 2.5 cups, Calories 387 cal, Carbohydrate 37 g, Fat 15 g, Protein 30 g, Fiber 7 g, SaturatedFat 3 g, Cholesterol 51 mg, Sodium 178 mg, Sugar 14 g
KALE & SWEET POTATO SALAD RECIPE BY TASTY
Here's what you need: sweet potato, garlic powder, paprika, salt, pepper, olive oil, pumpkin seeds, chili powder, maple syrup, tahini, lemon juice, water, kale, quinoa, red onion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
- In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
- Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
- In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
- In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
- Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
- Serve with more dressing if desired.
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 103 grams, Fat 29 grams, Fiber 12 grams, Protein 24 grams, Sugar 9 grams
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- Drizzle olive oil and salt and pepper to taste over the cubed sweet potatoes and spread out evenly on a lined baking sheet. Toss in a couple of garlic cloves unpeeled and bake. Set your timer for 20 minutes. for 25- 30 minutes or until fork tender.
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