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Lilly’s Table

 
 
Fig & Feta Bulgur Salad
© Lillys-Table.com Sorry, no photo.
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Orange Tahini Roasted Pear, Sweet Potato & Kale Salad

from Fig & Feta Bulghur and Orange Tahini Sweet Potato Salad, the Week of December 4, 2016.
View the next recipe for this meal.

Winter is certainly a time of a sporadic access to various produce and this salad is very reflective of this time as oranges are coming in to season, just as pears are going out. Find that sweet spot where they overlap and make goodness in the form of this simple salad.

Ingredients

  • 1½ lb sweet potato, cut into chunks
  • 2 pears, cut into chunks, core removed
  • 1 tablespoon olive oil
  • ¼ cup tahini
  • 1 orange, medium or 2 small
  • ¼ cup water
  • 1 inch piece ginger, peeled
  • 1 clove garlic, peeled
  • 1 teaspoon salt, more or less to taste
  • ½ bunch kale

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.

Cut the sweet potato into chunks and cut the pears into chunks. Toss each separately in half of the olive oil and a pinch of salt. Place the sweet potatoes on a baking sheet for about 25-35 minutes. Place the pears on a separate pan for about 15-25 minutes. When they are golden on the edges and tender to the bite they are ready.

In the meantime, zest the orange (if desired) into a blender. Remove the peel, any seeds and place the fruit in pieces into the blender. Add the ginger and garlic. Blend until liquid smooth. Add the tahini and water. Blend until creamy smooth.

Wash and dry the kale and tear into pieces. Place in a salad bowl and toss with half of the dressing. Top with the sweet potatoes, pears and sprinkle with the toasted sunflower seeds, if using.