Autumn Toasted Pita and Kale Salad
Autumn Toasted Pita and Kale Salad
A healthy, wholesome lunch or dinner, perfect for an autumn day.
- Total Time45 Minutes 15 Seconds
-
Yield
6 servings
- DifficultySimple
Submitted by
Vitamix
Ingredients
- For the dressing:
- 6 Tablespoons 90 ml olive oil
- 3 Tablespoons 45 ml pomegranate molasses
- 4 30 g dates [or 3 Tablespoon honey], pitted
- 1 lemon, peeled
- 1 ½ teaspoons sea salt, optional
- ½ teaspoon ground black pepper
- 1 pinch ground cayenne pepper
- For the Salad:
- 1 ½ 680 g sweet potato, peeled, cut into chunks
- 4 Tablespoons 60 ml olive oil, optional
- 1 teaspoon cumin seeds
- 3 whole wheat pitas, both sides separated and cut into bite sized pieces
- 1 455 g kale
- 2 cups 40 g Italian flat leaf parsley, loosely packed
- 1 medium 140 g red onion, peeled, diced
- 6 Tablespoons 90 ml olive oil
- 3 Tablespoons 45 ml pomegranate molasses
- 4 Tablespoon 30 g dates, or 3 Tablespoons of honey
- 1 Tablespoon peeled
- 1½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 pinch ground cayenne pepper
- 6 Tablespoons 90 ml olive oil
- 3 Tablespoons 45 ml pomegranate molasses
- 4 Tablespoon 30 g dates, or 3 Tablespoons of honey
- 1 Tablespoon peeled
- 1½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 pinch ground cayenne pepper
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Directions
- To make the dressing, place all dressing ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 15 seconds or until desired consistency is reached.
- For the salad: Line a baking sheet with parchment paper. Place sweet potato cubes on the sheet and drizzle with 2 Tablespoons of oil. Sprinkle with cumin seeds and a little salt. Roast at 400°F (200°C) for 25 to 30 minutes, stirring occasionally to evenly brown the sweet potatoes.
- Toss the pita bread with remaining 2 Tablespoons of oil and bake in oven alongside sweet potatoes until golden brown.
- Wash, dry and tear the kale into bite sized pieces and place in mixing bowl. Add parsley and onion. Pour dressing over top and mix to combine. Add the sweet potatoes and pita and toss together with tongs.
- To make the dressing, place all dressing ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 15 seconds or until desired consistency is reached.
- For the salad: Line a baking sheet with parchment paper. Place sweet potato cubes on the sheet and drizzle with 2 Tablespoons of oil. Sprinkle with cumin seeds and a little salt. Roast at 400°F (200°C) for 25 to 30 minutes, stirring occasionally to evenly brown the sweet potatoes.
- Toss the pita bread with remaining 2 Tablespoons of oil and bake in oven alongside sweet potatoes until golden brown.
- Wash, dry and tear the kale into bite sized pieces and place in mixing bowl. Add parsley and onion. Pour dressing over top and mix to combine. Add the sweet potatoes and pita and toss together with tongs.
- To make the dressing, place all dressing ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 15 seconds or until desired consistency is reached.
- For the salad: Line a baking sheet with parchment paper. Place sweet potato cubes on the sheet and drizzle with 2 Tablespoons of oil. Sprinkle with cumin seeds and a little salt. Roast at 400°F (200°C) for 25 to 30 minutes, stirring occasionally to evenly brown the sweet potatoes.
- Toss the pita bread with remaining 2 Tablespoons of oil and bake in oven alongside sweet potatoes until golden brown.
- Wash, dry and tear the kale into bite sized pieces and place in mixing bowl. Add parsley and onion. Pour dressing over top and mix to combine. Add the sweet potatoes and pita and toss together with tongs.
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Nutrition
1
(253 g)
Calories
430
Total Fat
25g
Total Carbohydrate
49g
Dietary Fiber
6g
Sugars
19g
Protein
9g
Cholestrol
0mg
Sodium
910mg
Saturated Fat
3.5g
Chef's Note
Garnish with toasted nuts and seeds.
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