Products used in this recipe
Sweet Potato Donut Salad
Yield: 12 Servings (12 oz.)
Yield: 12 Servings (12 oz.)
Don't let the "Donut" part fool you, it's healthy and packed with roasted sweet potato flavor! Hearty, flavorful and filling as a vegetarian entrée or side salad, your customers are going to eat it up.
Step 1: Donuts
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Roasted Sweet Potatoes 6/2.5lb | 2 cups | |
| Simplot Good Grains™: Red Quinoa 6/2.5lb | 4 cups | |
| Almonds, whole, roasted | 1 cup | |
| Flour | 1 cup | |
| Eggs | 2 each | |
| Salt and pepper | to taste |
Step 2: Fuji Apple Dressing
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: RTE Flame-Roasted Fuji Apples 6/2.5lb | 1 cup | |
| Apple cider vinegar | 1/3 cup | |
| Water | 1/2 cup | |
| Olive oil | 1 cup | |
| Gochujang (red pepper paste) | 1 Tbsp. | |
| Tahini | 1 Tbsp. | |
| Italian parsley, finely chopped | 2 Tbsp. | |
| Salt and pepper | to taste |
Step 3: Salad Build
| Ingredient | Weight | Measure |
|---|---|---|
| Baby kale salad blend, washed | 24 oz. | |
| Feta cheese, crumbled | 12 oz. | |
| Pomegranate seeds | 6 oz. | |
| Sesame seeds, roasted | 5 oz. | |
| Greek yogurt, plain | 18 oz. | |
| Dukkah | to taste | |
| Spring onions, cut on the bias | 5 oz. |
Preparation Instructions:
- Step 1
- Preheat fryer to 350˚F. Prepare sweet potatoes according to microwave package instructions. Pulse the sweet potato, quinoa and almonds until well mixed in a food processor. Add flour, eggs and salt and pepper. Pulse until mixed. Store batter in the refrigerator. For each serving; using a #40 scoop; gently drop 5 scoops into the fryer for 2-1/2 to 2-3/4 minutes or until golden brown and cooked through.
- Step 2
- Combine apples, water and vinegar in a blender and purée until smooth. Whisk together apple purée, oil, gochujang, tahini and parsley in a bowl. Season with salt and pepper.
- Step 3
- For each serving; place 2 oz. kale greens in a bowl and drizzle with 2 fl. oz. apple dressing. Top with five prepared donuts, 1 oz. feta, 1 Tbsp. pomegranate seeds and 1 Tbsp. sunflower seeds. Finish with a dollop of yogurt on top, sprinkle with dukkah and finish with spring onions.
