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Sweet Potato Panzanella

with Kale, Toasted Pecans & Cider Vinaigrette

Cooking time

30 minutes

Servings

2/4

Calories

980 /serving

A nod to Tuscan-style chopped Panzanella salad, we skipped on the tomatoes, showcasing instead a bejewelled plate of fresh seasonal Canadian veg and homemade croutons. Bursting with colour and flavour, start the salad by roasting spiced sweet potatoes and toasting pecans. While you make the quinoa, chop Brussels sprouts into ribbons, slice the radish and dice the apple. Dried cranberries add another pop of colour to the leafy bed of green kale, while the cider vinaigrette gives you every reason to say Mais oui! to this hearty bowl of sweet delights.

We will send you:

  • 225g Brussels sprouts
  • 450g Sweet potatoes
  • 60g Radishes
  • 1 Apple
  • ½ Bunch of kale
  • 75ml Sweet Cider vinaigrette
  • 95g White quinoa
  • 28g Dried cranberries
  • 25g Pecan halves
  • 1 Slice of country bread
  • 10g Zingy Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Mustard, Pecans, Wheat, Barley

You will need:

Medium pot
Large pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
38 g
Saturated Fat
4 g
Sodium
1630 mg
Total Carbs
147 g
Sugars
41 g
Protein
24 g
Fibres
23 g
Preparation
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Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes into bite-size pieces. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Cook the quinoa
While the sweet potatoes roast, using a strainer, rinse the quinoa. In a medium pot, combine the rinsed quinoa, 1 cup water (double for 4 portions), a pinch of salt and ½ the remaining spice blend. Bring to a boil; reduce the heat, cover and simmer, 14 to 16 minutes, until the quinoa is tender. Transfer the cooked quinoa to a bowl. Fluff with a fork and set aside to cool.
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Toast the pecans
While the quinoa cooks, heat a large, dry pan on medium. Add the pecans and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a cutting board to cool, then roughly chop. Reserve the pan.
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Make the croutons
Tear the bread into bite-size pieces. In the reserved pan, heat 1 tbsp olive oil (double for 4 portions) on medium. Add the torn bread to the pan and toast, stirring occasionally, 5 to 7 minutes, until golden brown and crispy. Transfer to a paper towel-lined plate; season immediately with the remaining spice blend.
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Mise en place
While the croutons toast, cut off the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise into ribbons. Strip the kale leaves off the stems; roughly chop the leaves, discarding the stems. Thinly slice the radishes into rounds. Core and medium-dice the apple.
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Make the salad & serve
In a large serving bowl, combine the kale, Brussels sprouts and a drizzle of olive oil. Using your hands, massage the vegetables, 1 to 2 minutes, until softened. Add the radishes, apples, dried cranberries, roasted sweet potatoes and cooled quinoa. Add the vinaigrette and toss well. Divide between your bowls and top with the finished croutons. Garnish with the toasted pecans. Bon appétit!