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Feta & Pepitas Recipe

Feta & Pepitas Recipe
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★★★★★

5.3 from 21 reviews

This vibrant Kale Salad with Roasted Sweet Potato, Dried Cherries, Feta, and Pepitas is a deliciously nutritious dish that combines the earthy flavors of roasted sweet potatoes with the freshness of Tuscan kale, a tangy citrus dressing, and crunchy toppings. Perfect as a light lunch or a hearty side, this salad balances sweet, savory, and tangy notes with a variety of textures for a satisfying meal.

Ingredients

Scale

For the Salad:

  • 2 medium sweet potatoes, diced into cubes
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1 large bunch of Tuscan kale, stemmed and very finely chopped (about 6 cups chopped kale)

For the Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon fresh orange juice or lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup
  • Freshly ground salt and pepper, to taste

For the Topping:

  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup feta cheese crumbles
  • 1/3 cup dried cherries
  • 1/2 cup roasted or canned chickpeas

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the sweet potatoes.
  2. Prepare Sweet Potatoes: Place the diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil and 1 teaspoon maple syrup. Add the minced garlic and 1/4 teaspoon salt. Toss everything together to ensure the sweet potatoes are evenly coated with the oil and seasonings.
  3. Roast Sweet Potatoes: Spread the coated sweet potato cubes evenly around the baking pan. Roast in the preheated oven for 35-45 minutes, stirring halfway through to ensure even cooking, until they are fork tender and slightly caramelized.
  4. Chop Kale: While the sweet potatoes roast, stem and finely chop the Tuscan kale and place it into a large mixing bowl.
  5. Make Dressing: In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon fresh orange juice or lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon dijon mustard, and 1 teaspoon maple syrup. Whisk the ingredients until the dressing is smooth and emulsified.
  6. Massage Kale: Pour the dressing over the chopped kale. Using clean hands, gently massage the dressing into the kale for a few minutes. This process softens the kale, reduces bitterness, and infuses it with flavor.
  7. Add Roasted Sweet Potatoes: Once the sweet potatoes are done roasting and have cooled slightly, add them to the dressed kale. Toss gently to combine.
  8. Serve Salad: Divide the salad into 4 individual bowls or place into one large bowl for sharing.
  9. Add Toppings Just Before Serving: Top each serving with 1/4 cup pepitas, 1/4 cup feta cheese crumbles, 1/3 cup dried cherries, and 1/2 cup roasted or canned chickpeas. To maintain crunchiness, add the cheese and seeds immediately before serving.

Notes

  • You can substitute dried cherries with dried cranberries or raisins if preferred.
  • Massaging the kale is essential to soften the tough leaves and enhance flavor absorption.
  • For a vegan option, omit feta or replace it with a plant-based cheese alternative.
  • Roasting the chickpeas adds extra crunch; if using canned chickpeas, drain and roast until crisp.
  • Store any leftover salad dressing separately to keep salad fresh.
  • Adjust sweetness and acidity of the dressing to taste by adding more maple syrup or citrus juice.

Nutrition

Keywords: kale salad, roasted sweet potato, dried cherries, feta, pepitas, healthy salad, vegetarian salad, roasted chickpeas, autumn salad

Find it online: https://nataliereeve.com/feta-and-pepitas-recipe/