Holiday Kale Salad
Ingredients
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1 (8-oz.) orange flesh sweet potato, diced
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1 tablespoon olive oil
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1 1/4 cups torn pieces ciabatta bread
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1/2 cup California walnuts
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7 cups lightly packed torn kale pieces
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1 1/2 cups roasted turkey breast
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4 tablespoons Caesar salad dressing
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1/4 cup pomegranate arils
PREPARATION
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Preheat oven to 400°F and line a large baking sheet with baking parchment paper.
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Place sweet potatoes on baking sheet and toss with oil; spread in a single layer, then bake for 15 minutes. Add ciabatta pieces and toss with sweet potatoes to coat with any excess oil. Move to one side of the baking sheet and place walnuts on the other side. Bake for 5 to 8 minutes more or until walnuts and bread are toasted. Remove and let cool.
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Place kale in boiling water and cook briefly to wilt; drain well then squeeze out excess water.
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Toss kale with dressing in a large bowl and transfer to 3 salad bowls. Top with turkey, sweet potatoes and ciabatta croutons and toss again lightly. Sprinkle with walnuts and pomegranate arils and serve.
NUTRITION
- Calories: 470 cal
- Total Fat: 29 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 15.4 g
- Monounsaturated Fat: 7.924 g
- Cholesterol: 55 mg
- Sodium: 430 mg
- Carbohydrates: 29 g
- Dietary Fiber: 4 g
- Total Sugars: 10 g
- Protein: 28 g
- Vitamin D: 0 mcg
- Calcium: 120 mg
- Iron: 6 mg
- Potassium: 460 mg