Recipes
Pear and Kale Salad with Sweet Potatoes and Parmesan
6 servings
40 minutes total (Active 20 minutes)
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Ingredients
- Aluminum foil
- 3 medium sweet potatoes (1 ½ lb)
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon pepper, divided
- 1 bunch kale (8 oz)
- ¼ cup fresh basil leaves
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 medium red Bartlett (or Bosc) pears
- ½ cup shaved Parmigiano-Reggiano cheese
Steps
- Preheat oven to 400°F. Line baking sheet with foil. Peel potatoes and cut into ½-inch cubes; toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ 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.
- 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, ½ teaspoon salt, ¼ teaspoon pepper, vinegar, and mustard; cover and shake (or whisk in bowl). Toss kale mixture with ¼ cup dressing (the acid in the dressing will help tenderize the kale).
- 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.
Amount per ⅙ recipe serving: Calories 250, Total Fat 11g, Sat Fat 2.5g, Trans Fat 0g, Chol 5mg, Sodium 360mg, Total Carb 32g, Fiber 6g, Sugars 14g, Protein 5g, Calc 15%, Vitamin A 340%, Vitamin C 80%, Iron 8%