This salad is one of my favorite ways to embrace seasonal flavors while keeping things fresh and vibrant. It’s a perfect blend of hearty fruits, vegetables and zesty citrus, creating a delightful and nutritious meal.
The Details
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Category: Salad
The Ingredients - for the salad
- 2 cups kale, chopped
- 1 cup radicchio
- 1 sweet potato, peeled and diced
- 1/2 cup apple, diced
- 1/2 cup candied bacon
- 1/4 cup pistachios, toasted
- 1/4 cup dried cranberries
- ½ cup croutons
The Ingredients - for the dressing
- 1/4 cup Cobram Estate Extra Virgin Olive Oil
- 2 tbsp fig jam
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Prepare the Vegetables:
– Preheat the oven to 400°F (200°C).
– Spread the diced sweet potato, a Hestan OvenBond Quarter Baking Sheet.
– Drizzle with Cobram Estate Extra Virgin Olive Oil, season with salt and pepper, and toss to coat.
– Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through. - Prepare the Dressing:
– In a small Hestan Provisions Mixing Bowl, whisk together the Cobram Estate Extra Virgin Olive Oil, lemon juice, Dijon mustard, honey, balsamic vinegar, salt, and pepper until well combined. - Assemble the Salad:
– In a large Hestan Provisions Mixing Bowl, combine the kale and radicchio.
– Add the roasted sweet potato, apple, bacon, toasted pistachios, dried cranberries and croutons. - Dress the Salad:
– Drizzle the dressing over the salad and toss gently to combine.
– Serve immediately and enjoy this hearty salad!
