Publix Aprons

Pear and Kale Salad with Sweet Potatoes and Parmesan

Pear and Kale Salad with Sweet Potatoes and Parmesan
Servings:
6
Total Time:
40 minutes
Active Time:
20 minutes

Ingredients

Aluminum foil
3 medium sweet potatoes (1 1/2 lb)
4 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 bunch kale (8 oz)
1/4 cup fresh basil leaves
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 medium red Bartlett (or Bosc) pears
1/2 cup shaved Parmigiano-Reggiano cheese

Steps

  1. Preheat oven to 400°F. Line baking sheet with foil. Peel potatoes and cut into 1/2-inch cubes; toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange potatoes on baking sheet in an even layer; bake 20–25 minutes, stirring twice during baking, or until tender and starting to brown.
  2. Remove kale leaves from stems (discard stems) and chop leaves into bite-size pieces. Cut basil leaves into thin strips and toss with kale.* Combine in a screw-top jar: remaining 3 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cover and shake (or whisk in bowl). Toss kale mixture with 1/4 cup dressing (the acid in the dressing will help tenderize the kale).
  3. Remove core from pears and slice thinly. Arrange greens on 6 salad plates; top each with even amounts pear slices and sweet potatoes, then drizzle with remaining 2 tablespoons dressing. Top with cheese; serve.
*Tip: For more tender kale, place in large bowl and drizzle with a small amount of olive oil. Toss for about 1 minute or until kale softens, shrinks slightly, and becomes a deep green color.
NOTE: Add one of these toppings for extra flavor: a sprinkle of toasted, coarsely chopped hazelnuts, slivered almonds, or dried cranberries.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/6 recipe) 250kcal; FAT 11.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 360mg; CARB 32g; FIBER 6.00g; SUGARS 14g; PROTEIN 5g; CALC 15%; VIT A 340%; VIT C 80%; IRON 8%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star