Cooked - Crispy Parmesan Sweet Potato Fall Harvest Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Parmesan Sweet Potato Fall Harvest Salad

1.0

1 cup grated parmesan cheese

1-2 tsp olive oil

1 large sweet potato, scrubbed and cut into small ½ inch pieces

1 bunch curly kale, stems removed and finely chopped

1 honey crisp apple, chopped

1 15 oz can garbanzo beans, drained and rinsed

¾ cup pepitas (pumpkin seeds)

1 ½ cups rotisserie chicken, shredded

1 cup pomegranate arils

⅓ cup olive oil

1 lemon, juiced

2 tb maple syrup

1 tb dijon mustard

1 large shallot

2 cloves garlic

½ tsp kosher salt

½ tsp black pepper

Preheat oven to 400F. Line a baking sheet with parchment paper. Spread the cheese in an even layer. Drizzle olive oil on top. Mix to coat. Add chopped sweet potato on top. Bake for 20-22 minutes or until the cheese is golden brown and the edges are crispy. Remove from oven and let sit at room temperature while you build the rest of the salad. The cheese will continue to harden so you can break it apart into pieces.
Next, make the dressing. Add all ingredients to a blender and blend until smooth and creamy. Taste and adjust seasonings as needed.
Finally, build your salad. In a large bowl, add the kale, apple, garbanzo beans, pepitas, chicken, pomegranate and sweet potato pieces. Drizzle dressing on top and toss to coat well. Best enjoyed immediately.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🍂FallHarvest

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 86 weeks ago

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