This delicious Sweet Potato Salad is made with kale, feta, and a crunchy Sunflower Seed Brittle that makes it the perfect holiday side.
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GET THE RECIPE
Prep sunflower seed bark according to directions and set aside to cool.
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Preheat the oven to 400F. On a large baking sheet lined with parchment paper, toss the sweet potatoes with 2 tbsp olive oil, 1 tsp salt and ½ tsp pepper. Spread them out in a single layer. Bake for 25-30 minutes or until soft.
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Towards the end of the baking time, make the brown butter by adding the 1/4 cup salted butter to a small pan or pot over medium-high heat. Swirl or stir constantly until it is a golden / deep brown colour and has a nutty aroma, about 1 1/2 minutes.
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Once the sweet potatoes come out of the oven, drizzle half to all (decide based on the amount of sweet potatoes you have) of the brown butter over them. Set aside.
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In a small bowl whisk together the mustard, honey balsamic vinegar, olive oil, salt, pepper and pressed garlic until combined.
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Massage Kale with the salad dressing before assembling.
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Assemble salad according to recipe and enjoy!
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