Winter Sweet Potato Salad with Burrata and Green Goddess Dressing
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Winter Sweet Potato Salad with Burrata and Green Goddess Dressing
Ingredients
Salad
- 3 cups of Dino/Lactino Kale thinly sliced (can sub with spinach or arugula)
- 4 oz burrata (1 ball)
- ¼ cup toasted nuts (walnuts, pecans, pistachios, pumpkin seeds etc)
- 1 avocado
- 1 cup of dried quinoa (or grain of choice such as barley or farro)
- 2.5 cups of cooking liquid such as chicken or vegetable broth
- 1 sweet potato
- 1 tbsp olive oil
- 1 tsp curry powder
- Salt and pepper
Dressing
- ½ cup fresh basil
- ¼ cup Greek yogurt
- ¼ cup olive oil
- Juice of 1 lemon
- 1-2 cloves of garlic
- 1 tbsp of maple syrup
- Salt / pepper
- Water to thin if needed
Instructions
For the Sweet Potato
Preheat 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 power. Bake for about 35-40 minutes, flipping once halfway through, until tender and charring.
For the Quinoa
Cook quinoa according to package instructions. Combine the quinoa and liquid in a medium pot and bring to a boil. Reduce to a simmer and cover until the liquid has been absorbed (about 15 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.
To Assemble
In a large salad bowl, toss the lettuce with enough dressing to coat. Top with the cooked grain, roasted sweet potato, sliced avocado, toasted nuts. Tear a little of the burrata over each individual serving. Season with a pinch of salt and pepper and extra drizzle of dressing-enjoy!
Grocery Shopping List
Produce
- 3 cups of Dino/lactino 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 sweet potato
- 1 garlic clove
- 1 lemon
- 1/2 cup fresh basil
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 dried quinoa (or grain of choice such as barley or farro)
- ¼ cup of nut of choice for the salad
Pantry Staples
- 2.5 cups of cooking liquid (chicken broth, vegetable broth, or water)
- Curry powder and or smoked paprika
- Maple syrup (or agave)
- Olive oil
- Salt and pepper
Equipment Needed
- Food processor or high speed blender
- Oven preheated to 425 degrees
- Sheet tray lined with parchment paper
- Medium sized pot for the grain
- Knife and cutting board
- Large salad bowl
