Recipe Header

Sweet Potato Donut Salad

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.
Products used in this recipe