Week 7 Live Class Information
Image: My Intuitive Health
Winter Salad: Sweet Potato, Burrata, & Pumpkin Seeds Salad with an Avocado Greek Herb Vinaigrette
Servings
4
Ingredients
For the Salad
- 3 cups of Dino kale, washed and thinly sliced
- 1 cup of barley
- 2.5 cups of cooking liquid (chicken broth, vegetable broth, or water)
- 1 large or 2 small sweet potatoes
- 1 tbsp olive oil
- 1 tsp curry powder (or smoked paprika)
- 1/2 of a ripe avocado
- 4 oz burrata (1 ball)
- ¼ cup pumpkin seeds (or any nut)
- Salt and pepper
For the Dressing
- 1/2 of a ripe avocado
- Juice of 1 lemon
- 1 tsp dried oregano
- 1 clove of garlic
- 1-2 tsp honey
- 2 tbsp plain Greek yogurt
- ¼ cup olive oil
- Water to thin (2-4 tbsp)
- Salt and pepper
Instructions
For the Sweet Potato
Preheat the oven to 425 degrees. Line a sheet tray with parchment paper. Dice sweet potatoes in half inch cubes and toss with oil, salt pepper and curry powder. Bake for about 35-40 minutes, stirring occasionally, until tender and charring.
For the Barley
Cook barley according to package instructions. Combine the barley and liquid in a medium pot and bring to a boil. Reduce to a simmer and cover until the liquid has been absorbed (about 30 minutes).
For the Dressing
In a food processor combine all the ingredients. If the mixture is too thick, add water to thin. Taste for seasoning and adjust salt/pepper accordingly.
For the Pumpkin Seeds
Place the pumpkin seeds in a dry skillet on medium-low heat. Add a pinch of salt (if unsalted) and toast until just fragrant, about 5 minutes. Swirl the pan often so that they don’t burn.
To Assemble
In a large salad bowl, toss the arugula with enough dressing to coat. Top with the roasted sweet potato, sliced avocado, and toasted nuts. Tear a little of the burrata over each individual serving. Season with a pinch of salt and pepper and an extra drizzle of dressing-enjoy!
Shopping List
Produce
- 3 cups of Dino kale, washed and thinly sliced (this is my favorite type of kale because it is softer than curly leaf kale. Feel free to sub with spinach or arugula)
- 1 ripe avocado
- 1 large or 2 small sweet potatoes
- 1 garlic clove
- 1 lemon
Dairy
- 4 oz burrata (1 ball) - I love this cheese because it is creamy and decadent. You can also use goat cheese or feta.
- Plain Greek yogurt
Dry
- 1 cup of barley (or grain of choice such as farro or lentils)
- ¼ cup pumpkin seeds (or nut of choice)
Pantry Staples
- 2.5 cups of cooking liquid (chicken broth, vegetable broth, or water)
- Smoked paprika/ and or curry powder
- Dried oregano
- Honey (or maple syrup)
- Olive oil
- Salt and pepper
