Winter Salad: Sweet Potato, Burrata, & Pumpkin Seeds Salad with an Avocado Greek Herb Vinaigrette

Winter Salad: Sweet Potato, Burrata, & Pumpkin Seeds Salad with an Avocado Greek Herb Vinaigrette

Week 7 Live Class Information

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Winter Salad: Sweet Potato, Burrata, & Pumpkin Seeds Salad with an Avocado Greek Herb Vinaigrette

Servings

4

Ingredients

For the Salad
For the Dressing

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!

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